It’s been exciting having this huge yield of lemons from my next door neighbor’s tree. I’ve been getting “Southern Living Magazine” this year thanks to my niece’s magazine drive and have stumbled upon a few yummy recipes.
Lemon curd can be used for lots of things including Lemon-Yogurt Crumb Cake, Lemon Tiramisu, Lemon Souffles, Lemon Bar Cheesecake and even Rosemary Lemon Curd Martinis which I shall try as soon as I lose this hacking cough. Wonder if I can make a Lemon Curd Nyquil Martini?
This is a really quick microwave/cheater method. I’ll tell you how to do it via stove top too though if you really can’t stand the idea of nuking your curd. Haha!! “Nuking your curd!”
2 TBPS lemon zest (about 4 lemons)
1 c lemon juice (about 4-6 lemons)
1/2 c butter, softened
2 c sugar
Beat 1/2 c butter, softened and 2 c sugar at medium speed with an electric mixer until blended. Add 4 eggs, one at a time. Beat until just blended each time. Add lemon juice slowly until just blended.
Now add zest & stir.
You’re about to microwave this so make sure it’s in a large microwave-safe bowl!
**NOTE: See bottom of post for stove-top method!**
Microwave on HIGH for 5 minutes, stirring every minute. That means just set it for 1 min, then open, stir, put back in or 1 min etc. I wrote hash tags on a little paper because I was being talked to and interrupted the whole time.
Now microwave 1 or 2 more minutes on HIGH stirring every 30 seconds. It should be thickening and sticking to the spoon.
Poor into an airtight container. Cover with plastic wrap being sure it touches the surface of the curd to keep it from getting a “skin” on top. Can be refrigerated up to 2 weeks.
- 2 TBPS lemon zest (about 4 lemons)
- 1 c lemon juice (about 4-6 lemons)
- ½ c butter, softened
- 2 c sugar
- 4 eggs
- Beat ½ c butter with 2 cups sugar until well blended.
- Add 4 eggs, beating in one at a time until just blended.
- Slowly add lemon juice mixing on slow until just blended.
- Stir in zest. (It will look curdled – this is OK!)
- If microwaving, transfer to microwavable bowl.
- Microwave on HIGH for 5 minutes, stirring every minute.
- Microwave 1-2 minutes more stirring every 30 seconds, until mixture thickens and clings to spoon.
- If using stovetop method, cook over medium-low heat in a 4 qt saucepan.
- Whisk constantly for 14-16 minutes.
- Pour into air tight container. Place plastic wrap over the surface to prevent a skin from forming.
- Stores for 2 weeks in refrigerator.
Stove top method:
Instead of microwaving, place in a 4 qt saucepan over medium-low heat. Cook for 14-16 minutes, whisking constantly. Pour into air tight container & cover with plastic wrap (directly touching surface of curd to prevent “skin” from forming.)
Source: Southern Living Magazine