*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : )
I followed the recipe EXACTLY and ended up with a delicious pint of lemon curd. Be sure to use real lemon juice and the zest from that lemon. One large lemon should be enough. Others say that it could be done in a microwave which is probably true but you would need to be very patient to stop and stir often to avoid having the mixture curdle. (I speak from experience having curdled a batch of custard before.) Over a double boiler you'll end up with perfect lemon curd without worrying about curdled eggs. I'll be using this lemon curd in the morning for my crepes. Can't wait.
The taste is excellent and it was so easy to make. However, I stirred it on the double boiler for 20 minutes and it didn't thicken at all. No problem, I just put it in a pot over the direct heat, stirred it vigorously and it thickened right up. Also I used a metal whisk (because I didn't read the authors note until I was done cooking), and there is no metallic taste.
I just made this. I only had 1/4 cup of lemon juice so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better.
I used this between the layers and over the top of a simple yellow layer cake and stacked a bunch of blackberries on top of the whole thing. It was the perfect amount of zing and a lovely consistency... adding just a little more moisture to the cake. I made this pretty close to as written. I used a steel bowl and an oven mitt over a stock pot and skipped the straining part. This is a great staple recipe to have on hand.