Microwave Lemon Curd
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the back of your spoon, it's done. The curd will thicken up as it cools. The written recipe made almost exactly 3 half-pint jars worth. I used high-quality bottled lemon juice and it was a bit too tangy. I think using fresh juice would make a more mellow-tasting curd. Overall, an excellent recipe worth saving. TIP - strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd. **Update - The curd from the original recipe is quite grainy after it's refridgerated. I tested the recipe 2 more times and ended up with a wonderfully smooth, thicker, richer curd that can easily rival the ones you buy in gourmet stores. Use 3 whole eggs plus 2 egg yolks and increase the sugar to 1 1/4 cup. It won't be two sweet but will mellow out the tartness. I still cooked it 5 1/2 min. and it was perfect. Try it.Read More
I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the back of your spoon, it's done. The curd will thicken up as it cools. The written recipe made almost exactly 3 half-pint jars worth. I used high-quality bottled lemon juice and it was a bit too tangy. I think using fresh juice would make a more mellow-tasting curd. Overall, an excellent recipe worth saving. TIP - strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd. **Update - The curd from the original recipe is quite grainy after it's refridgerated. I tested the recipe 2 more times and ended up with a wonderfully smooth, thicker, richer curd that can easily rival the ones you buy in gourmet stores. Use 3 whole eggs plus 2 egg yolks and increase the sugar to 1 1/4 cup. It won't be two sweet but will mellow out the tartness. I still cooked it 5 1/2 min. and it was perfect. Try it.
This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They were GREAT! I never made such a quick and easy dessert before!
If I didn't see this for myself I would have never believed it. I followed the directions exactly, used the ingredients exactly, and in two minutes flat (seriously!) I had a beautiful, sweet, tart, fresh homemade lemon curd. Remarkable. I used this for the lemon filling in "Lemon Lush," also from this site. I am really impressed.
This was great! As I like my lemon curd really smooth (with no crumbly/crunchy bits of zest that is), I used a vegetable peeler to make large ribons of zest, which I could then easily remove once the lemon curd had cooled a little. Thanks!
I have made this recipe on several occasions, both for personal use and to give as gifts. I use it to fill tarts, pour it warm over pound cake and as a spread on muffins and my favorite~just plain in custard cups. Everyone that has tasted it has asked for the recipe. Thank you for submitting such a tasty and easy recipe.
Great Recipe and easy to make!! If you don't have enough lemon juice, unsweetened Kool-aid lemon ade flavor adds a great flavor to the curd. To the viewer who asked if Splenda works, yes it does, however, I added 1 1/3 cups of Splenda and 1 Tablespoon of corn starch just to make sure. Make sure the corn starch is added to cold liquid. I added mine to the lemon juice. Also, I left out the egg whites as they are unnecessary and thre is no chance of cooked egg whites in the cooked curd. A great place to use the egg whites is in a great recipe for homemade marshmallows. I found it on the the food network under "Hot Cocoa and Homemade Marshmallows". They are really easy to make (no temperature gauge)and made by Tyler Florence, and are they wonderfully soft!!! I will try to post the recipe or hopefully someone else will if I don't get around to it.
MMM!! soo good and sooo easy!! but I set my microwave to 50% and didnt need to do it for more than 2 mins..I tampered the eggs with heated butter,sugar and lemon juice and that prevented the egg from being cooked into bits.. whenever I could see the mixture bubble slightly, I would shut the microwave and beat the lemon curd.. This is was too good! I ate it with vanilla cupcakes. Thanks!
I was worried aboout the prep in the microwave, but the curd came out beautifully. I did start it out in the microwave with the butter solid in chunks but it melted long before the curd came together so it didn't matter (one less dirty dish). I also did the first three minutes on full power and then the rest on half power, because I have a powerful microwave. So simple I will make it more often!
This recipe is AWESOME!!! It took 2 MINUTES in my microwave to make!! I didn't temper my eggs so I did have some small cooked egg bits. I did strain the curd through a fine mesh strainer. To see if this would turn out I scaled the recipe to 5 servings using 1 egg. I have bought lemon curd (that was very expensive) from specialty stores before. Not anymore!! Can't wait to make the entire serving recipe and give as gifts.
This was really good and simple to make aswell! I spooned it over vanilla ice cream for a quick but delicous sunday night dessert for the family. I also used it spooned over To Die For Blueberry Muffins(also on this sight) for dessert in a hurry. Don't be fooled by how runny it looks in the microwave, because it thickens as soon as it cools!
I've made this recipe too many times to count, and it always turns out fantastic. I've never had a problem with curdling. I don't know if it makes a difference or not, but after adding the sugar to the eggs, I let it sit for 10-15 min so that the sugar dissolves a little bit more. I microwave the butter so that it's half-melted, then stir it until it's all liquid, and let it cool a bit before adding it to the egg-lemon mixture. I also really like that the recipe is so easy to scale down, and frequently if I need a small amount for a topping, I'll make 1/3 or 2/3 of a recipe. It almost seems like cheating that the best lemon curd I've ever made is also, by far, the easiest!
Absolutely perfect....Every time....Followed to a T. I fold this into heavy cream for a cake filling for cakes that I do professionally for high end customers who ask for it over and over! You can't go wrong....
Delicious and easy to make! Great to use for easy lemon cur bars or filling for cakes Update: I've been making this recipe for years- it turns out perfect each time. melt the butter in the glass bowl first. Then grate the zest right in. Pop,it in the fridge while you juice the lemons (just a few minutes. Then beat the eggs right into the melted butter while it's still warm but not too hot. This will temper the eggs so no little egg bits. Whisk in sugar and lemon juice and follow the cooking directions. perfection! It's delicious mixed with plain Greek yogurt and fresh strawberries
I was so disappointed in this at first because I was making it for a small breakfast party with friends and it tasted rather "eggy" so I thought I'd over cooked. Well, then I strained it to get the bigger bits of lemon zest out and the eggy taste was barely there, but still enough to bug me. HOWEVER, after a night in the fridge it was wonderful. Fabulous! Amazing! No eggy taste, just wonderful, tart, sweet, lemon! I followed the recipe exactly and I will make again...maybe today. Sadly, due to an oven malfunction, the scones I was to serve it with didn't turn out, so it wasn't served either, but I managed to eat the whole batch on other things ALL BY MYSELF, in just days :) Thanks for a great and easy recipe!
This recipe is awesome. I cut the recipe to '11' servings cause I didn't want to make as much as the original. with this amount, I needed 2 eggs, 1/3 cup of butter, and 2/3 cup + 1 teaspoon of sugar, and same measurement for lemon Juice which for me turned out to be 2 nice plump lemons. Two lemons was also what it took to get the right amount of grated peel. I put it in the microwave for one minute at a time, and stirred briskly after each minute...for a total of 5 minutes. It firmed up completely in the fridge. I waited overnight until I tasted it since another reviewer had commented that it tasted 'eggy' if eaten too soon. Well...it was absolutely delicious!!! It is true that it is as yummy as any gourmet lemon curd that you may have paid big bucks for (pardon the grammer). I decided to create a gourmet flavor for my home-made yogurt so I added a huge dolop of it to my 'berry' yogurt and it was out of this world. So thank you for a wonderful recipe! I agree with another reviewer that if you don't like the grated lemon feeling in your mouth, you may want to get lemon peels into the curd that can be removed when you serve it.
Loved the Curd. Here's what I did. I took half of the curd and beat a half of a package of cream cheese into it. I baked Pepperidge Farms puff pastry shells, let them cool, removed the cap from the shell and filled them with the curd and cream cheese mixture. I topped each shell with the plain curd. I put each shell on a small white dessert plate and dropped another dollop of curd beside it in a little design. Made me feel like a gourmet chef. Ha! Thanks so much for the recipe. Oh, I caught my Mother-in-Law eating the left overs with a gigantic spoon.
This had a very nice taste but never firmed up after cooling so I reheated and added some cornstarch mixed with lemon juice and brought it to a boil. after cooling it was perfect.
This is great! A few stirs in the microwave and its done. Don't worry about it's runniness when hot, it firms right up when it cools. I filled mini-tartlet shells and they were delish!!!
Can't believe great lemon curd is this easy - but it is. Besure to take the white egg cord out before cooking. I ended up having to strain my to get them out. Microwave your lemons for 10 -20 seconds to get all the juice out of them. I doubled the recipe without issues. This is very tart/tangy. If you like it less so, the previous suggestion of an additional 1/4 cup sugar will fix it up. YUMMY!
I made this, cut down to 5 servings, and it was AWESOME. I didn't need it, just wanted to see if it would work, for future reference (hehehe) and so I ate some with a spoon (awesome) and stirred the rest into homemade lemon pudding. AWESOME.
this was very easy to make, I spread it over a partially baked shortbread base added some coconut and crumbled base for a topping and made a very nice lemon bar
Easy and delicious! I followed exactly but used bottled lemon juice and skipped the lemon zest (I didn't have any on hand) and it still turned out soooo good! Definitely a keeper!
I tried this last week with Meyer lemons and oh, my, is it delicious. I made 2 batches because I had quite a few lemons and hesitated to try doubling the recipe. I'm glad I made the 2 separate batches because it gave me an opportunity to test the time required to get the curd the right thickness. I cooked the first batch about 8 minutes, stirring with a whisk after each minute. In my opinion, it never did get quite thick enough, but it tasted great. On the second batch, I cooked it about 4 minutes and then didn't get back to stir it for perhaps another five minutes. It was nearly right. So I cooked it one more minute (a total of 5) and left it unstirred after the final minute. It came out what I thought was the perfect thickness. Both batches were quite usable after a night in the fridge, but I think the second batch was the best consistency. I think perhaps I overcooked the first batch. Shorter cook time, and not stirring at the end, seemed to be the key to a better consistency. This got rave reviews as part of a cake I took to a ladies' dessert event. Several asked for the recipe. I will definitely be making this curd again!
I just tried this for the first time tonight. This recipe is about to become big in my life. I agree with other reviewers that it is on the tart side, but that's how I like my lemon, especially if you are going to serve it with something sweet. Definitely strain it through a fine mesh sieve to catch the bits of cooked egg and lemon zest that doesn't feel so good in the mouth. Silky, smooth, and the butter gives it a great richness. I would never have believed it, but this recipe ROCKS.
I used the juice of 1 frozen lemon. I skipped the zest as the skin was too wet to grate. I topped up the fresh juice with store bought lime juice. (I didn't have any lemon juice.) I followed the recipe exactly otherwise. I microwaved at 70 percent in 1 minute intervals. It took close to 10 minutes but the effect was pure creamy curd. No lumps or anything! You can spend the time straining through cheese cloth or the extra time at the microwave but on low power. I never did see it boil as by the time it got that hot, the curd was already so thick. I filled store bought pastry shells. It was a hit with the kids and our family. Such an easy dessert to make and great for company. We like it very tangy and it was. It's better than the store-bought lemon curd tarts I've been craving and buying on impulse at the groceries. This recipe is a keeper!
This is great. I did take another reviewers suggestion and added a little cornstarch as I too like a thicker consistency.
Thank you so much for this recipe. Turned out great. Sour and sweet. Near the end of the cooking time I got nervous so I put the power at 50% 1 min increments. What you are looking for is the milky yellow turn to a brighter yellow coating the back of the spoon. And it's done. Hope that helps. I thought I would need 6-8 lemons to make 1 cup of juice. Just wanted to share some juicing tips with others that worked great for me. Put all your washed lemons in the microwave and zap to 10-20 sec ( I did 20). Then I rolled the lemon on the counter firmly. Cut in half and placed the lemon in between the handle part of tongs. Make sure u have your hand over the open end of the lemon and do this over a large bowl. Squeeze the handles. The amount of juice was amazing. Only used 5 lemons for over 1 cup of juice. Got this trick from Rachel Ray.
This is probably the one recipe here at allrecipes.com that I use the most. It is incredible with fresh lemon juice and zest, but in a pinch I have used bottled juice and skipped the zest. My family and I love it either way! You can use this lemon curd in a lot of different ways: cookie or cake filling, in popovers with whipped cream, try it with the lemon curd bars (recipe on this site) or just eat it plain!!! It is usually fully cooked in 4-6 minutes in my microwave. I highly recommend straining the mixture prior to pouring into jars, in case some small bits of cooked egg whites remain. Do try this recipe, though, you will love it!
I'd give this 10 stars if I could. So easy and delicious. I made 3 batches last week and gave 8 oz jars to several friends for Christmas gifts. Everyone loves it. Thanks for the great recipe.
Here was my take on it: 1/2 cup sugar, 3 eggs, juice of 2 lemons, zest of 2 lemons, 9 tablespoons unsalted butter -----> PERFECTION!!!! This was my first attempt at lemon curd and with such success here I will ever even try another recipe.
Sooo easy and sooo yummy! This was the first time I've made lemon curd and I was very impressed with this recipe!
I did exactly as MommyFromSeattle did. In fact I doubled the recipe my first try. I needed to cook it for 11 minutes since it was a double recipe. The Lemon Curd is simply wonderful! I love quick and easy that tastes like it took at lot of effort. :) Thanks so much for sharing.
I have made lemon curd for a few years using the microwave. The purists will tell you that the mixture will curdle but with care I have not found this happening and it is so quick compared to the stovetop. I tried this recipe and it is excellent. The only changes that I have made are that I use 30 second increments rather than 1 minute as the mixture starts to thicken, lower the power on the microwave and beat furiously with a wire whisk to get maximum smoothness. I never use bottled juice, only fresh.
This is just the best recipe, I cooked this for 6 minutes on power level 70. I have just made a croissant and white chocolate cake with lemon curd and it is amazing. Thank you so much for this outstanding recipe
I would have given this 5 stars, but needed quite abit more sugar and I added another egg. I'm sure the amount of sugar depends on the type of lemons used (such as meyer lemons for example.) Still an easy fix. Thanks for the recipe.
It's a great recipe. I didn't have butter so used margine and heated that with the lemon juice ( didn't use zest). While that heated for about a minute, I beated the sugar and eggs together, and slowly added in the heated lemon juice mix... then heated the whole thing 4x 1minute each/stir...no scramble egg pieces and taste great.
My Mom used to stand over the double-boiler making lemon curd when I was a child, and this recipe (we made together over the holidays) is just as good as that ! Love it on toast or put into mini filo cases.
I was skeptical, but I have repented. This is the easiest, tastiest lemon curd recipe. We make it every St. Patty's day with our soda farls.
Another 5-star review for this wonderfully simple recipe. I've been making my lemon curd on the stove for years using the Joy of Cooking recipe and when I saw this microwave version, the snooty side of me said, "how can this possibly compare?" Well, it does. Came out perfectly the first time. The taste is not too different from the stuff I've been making for years (though it was a little more to the sweet side than the tangy side) and it was soooo easy.. My only variation was that my lemons only yielded about 2/3 cup of fresh lemon juice so I topped it off with the bottled stuff to bring it to the requisite 1 cup.. When I make it again, I may put in another egg yolk or two and see if I can up the richness just a tiny bit. My Personal preference here is that the straining step is not to be skipped. I think this is particularly true if you plan to give this as a gift. You'll be surprised at all the nasty looking bits that a quick run through the seive takes out..plus it improves the final consistency. If you haven't already got one, next time you are at the supermarket, you can pick up a cheapo strainer for less than the cost of a jar of prepared lemon curd and you'll have the piece of equipment forever!
WOW! I used the juice of 2 lemons, and their zest. Then I used bottled juice to make up the rest of the 1 cup lemon juice. Perfect!! Served this with a big bowl of fresh blackberries, blueberries, raspberries, and strawberries.
i changed the serving size to 5 so i could use 1 egg. i started with a room temp. egg and didnt have a problem with curdling. this was pretty good even though i used frozen bottled lemon juice. and left out the zest since i didnt have any lemons.
Really easy and good! I substituted 1/2 C honey in place of the 1 C sugar, used ~1/3 C butter instead of 1/2 C, and omitted the lemon zest. And used 3/4 C lemon juice instead of 1 C. Still came out really well -- less INTENSE -- definitely milder.
I actually made lime curd with this recipe. I had Key limes I needed to use up. I used the lime curd on homemade coconut cake. It was delicious!
Delicious and very easy. We used ours to dip Beignets into but it made more than we needed so we canned it up and are thinking of trying a few recipes other posters used! The only thing different i did was use Meyer lemons but that is just our preferred lemon :)
Very very yummy..took me a little longer in the microwave than other reviewers..about 7-8 mins. or so..probably because I added a little more lemon juice than called for - was very tangy - I used it in the lemon bar recipe (from this site). Easy, great consistency and a great way to use up the Meyer lemons from my tree.
This was very tasty and easy to make. I use a teaspoon+ to flavor my plain greek yogurt in the morning and the local grocery store stopped selling the brand I liked....so I was looking for an alternative. I made as directed but dropped the the recipe down to 5 servings ( checked and stirred every 30 seconds due to the smaller amt.) This is definitely a keeper! Thanks.
Love the ease of this for making lemon curd. I did end up thickening it with some cornstarch slurry on the stove as I was looking for a firmer texture. It was pretty sour and could have used a little more sugar. I'll make this again now that I know how! Thanks!
This is amazing- I used it to top off the mini cheesecake recipe from this site. I used a vegetable peeler to zest lemons, then placed the zest and lemon juice in the food processor and pulsed until the peel was pretty fine (I found that much easier than zesting all three lemons). I then added everything into the sugar and eggs. After the 5 min in the microwave, mine was done. I strained it through a sieve and the finished product was a tart, and refreshing lemon curd. I will definitely use this again-- it was so EASY!!!! Thank you!
Double delicious! Have made this many times, if stir with a balloon whisk every min won't have any problems with egg bits. Mine comes out smooth every time. Also made with bottled Italian Volcano 100% Organic Lemon Juice (from Costco) and was excellent without added zest. Like to dip coconut cookies and Pepperidge Farms shortbread cookies in it ;-> Everyone loves this recipe. SO glad found it. Can't stop raving over it....
This was fast and easy! I did one batch of these and another the old fashon way from this site. Both turned out great....I like the tartness of this one better!
This recipe was extremely easy. I used the lemon curd to pipe into cupcakes that i made with lemon frosting. Everyone loved the tartness of the lemon curd with the sweetness of the cupcakes. :)
This recipe is outstanding. It's so good & easy. (and I used bottled lemon juice!) I poked holes in a cake I had just baked & poured it over the top. Can't wait to try with fresh lemons. Thank you for posting!
The ease of this recipe for me was what earned it the 3 stars, but I was disappointed with the taste. Mine was WAY too tart, even after adding another 1/2 cup of sugar. Perhaps my lemons were just too tart, as they came fresh from a neighbor's tree and not the grocery store. I also added a little slurry of cornstarch and water to thicken it and left it in the fridge overnight to get the consistency that I wanted. Even though the taste was not what I was looking for, I am willing to try this again.
OMG! Is this ever delicious. Have never made lemon curd before and I was amazed at how easy this was. It was a godsend, too, becaucs due to back problems, I find it very difficult to stand at a double boiler for a prolonged period of time. The curd was lovely on lightly-buttered "Cranberry-Orange Scones" (from this site) and also on toasted English muffins. Thank you so much for this wonderful recipe---I will be making it again and again.
What a great recipe! I love to make this for scones or sandwich cookies, but I also use it for layering in between lemon cake. Try reserving a little and mixing it in with a cream cheese frosting for a haunting lemon flavor. Yum! Also, I have scaled this recipe WAY up and it still works fine. Just have patience at the microwave it will take longer.
This was so easy and delicious! I've never attempted to make curd, and I'm glad I found such a simple recipe. I served this with Blueberry Lemon Bread by Jessica from this site and it was delicious.
As I didn't have any fresh lemons on hand, I used bottled lemon juice. Also, for some reason mine took FOREVER to microwave. It still turned out completely smooth and delicious, though. I put spoonfuls of it on top of freshly baked sugar cookies- everyone loved them!
In the end, this turned out okay for me. But in the future I will stick to making my lemon curd on the stove. I ended up microwaving this for close to 6 minutes, and it still hadn't thickened like I had hoped it would. I also put this through a fine mesh strainer to make sure there were no bits of egg left behind. After cooling and refrigerating, it did thicken a little more, but never did get to the consistency that I get when I cook it on the stove.
I found this recipe had too much lemon in it and did not thicken up to the consistency that I need for a filling in a cake. Next time I make it I wall use only 1/2 cup lemon juice and I will add 1/4 cup corn starch to the sugar.
Amazing. All the rave reviews are right. I usually buy lemon curd from Trader Joe's and this was just as good or better. Wow. I made half a batch using one whole egg and one egg white. Worked great.
Delish!! I made this exactly as recipe stated except I left out the zest. It was perfect. I first tried it as suggested using more egg yolks but it was WAY too egg-y for my family. I stirred with my immersion blender and when I strained it there were no egg bits in it. I highly recommend this recipe
This was fantastic and great for those who love the full lemon taste. I used this for the Lemon Filled Macaroon Tartlets on this site and it was perfect. This is five stars for flavour, ease, texture and consistency of the lemon curd.
Spectacularly simple and sooooo good. I found that 6 medium-sized lemons yielded 1 cup of juice.
I love this recipe!! Best lemon curd I have ever had. I did like others add about a teaspoon of cornstarch and it came out amazing!!!
Perfect as written. Husband dug into it right away with some french bread. Yum!
I have been making this lemon curd for several years and it is easy to make and tastes really good. I make exactly per the recipe, using fresh lemon juice, and it has never failed. Always turns out with the right blend of tart and sweetness. Takes 5 minutes in my microwave. Delicious!
This was very good and easy to make. I gave it four stars because I changed the recipe as another suggested. I also left out the zest. I prefer a smooth curd. My lemons were very tangy so next time I will add less lemon juice and a little water.
Wonderfully lemony and very easy to prepare. I spooned the curd into pre-made meringue shells and topped with berries for a quickie dessert for company. It was a huge hit!
I found this to be a very quick and easy recipe and it was delicious. I used some as a sauce for cheesecake, along with toasted almonds and it was fantastic. Thanks CATSEO for a great recipe.
Holy cow!! I'm in love!! I was so intrigued by this recipe I started mixing the egg and sugar (adjusting for a third of a recipe) and realized I only have limes. Go for it, my hubby said!! So juiced and zested the limes. Since it was a smaller amount, stirred every 30 seconds instead of every 60 seconds. In two minutes it was done! I seriously went into the fridge a couple times last night just to dip a spoon into it and eat it, lol!! Going to make some quick tart shells today and top with a bit whipped cream for an easy but impressive dessert. Yes, the zest does give it some texture but does it look beautiful in the glass jar!! This might be the best recipe on this site!!
This is absolutely delicious--so tasty and so easy. My husband and I love lemon, and this tastes very natural and full of lemon flavor. It was fast and easy to prepare. I strained it right after microwaving to remove the large bits of rind. I made thumbprint cookies and used this on top--fantastic. I still have some and will put it on plain yogurt as a snack. One of our new favorites!
Perfect as written. Simple, quick, and great taste. It took 8 large lemons (not very juicy) to get a full cup of juice although I saw a range of one to 6 lemons depending on other reviewers. CATSEO, thank you for sharing this fine recipe.
This is amazing stuff! I followed the recipe exactly and it came out very well. I microwaved for about 6 minutes, stirring after each minute. This was delicious on blueberry muffins. I also used it as a filling for lemon cupcakes.
I made mine like the top reviewer suggested. I thought it was fantastic. It has a smooth, mayonnaise like consistency.
VERY yummy and easy to make! It makes a lot of lemon curd and it does rise/bubble up when it heats so make sure your bowl is big enough to accommodate that. I make it to eat with the simple scones from this site (the footnoted variations at the bottom...not the raisins) and the whipped cream recipe also from this site. YUMMY!
EXCELLENT: VERY quick, easy and great tasting!! However, I'd make 1/2 a recipe unless you're serving a lot of people. Makes quite a bit.
This was a perfect recipe. Delicious. I halved it and it came out just fine. It thickens after you put it in the fridge. This is one of the best things I have ever eaten.
this was delicious. i didn't have unsalted butter, so i used the salted one. i think it might have tasted alittle sweeter with unsalted butter but it was pretty darn good even with the wrong butter! easy recipe as well. thanks!
FABULOUS, TASTES MUCH BETTER WHEN COOLED AT LEAST FOR AN HOUR.
Wonderful! Followed the recipe exactly and it came out perfectly. I used it to fill phyllo cups and topped them with whipped cream and raspberries.
Super easy to make and darn near foolproof. I used this for filling in the Cream Cheese Thumbprint cookies. Wow! Was that tasty. Will make again and again.
This took about 5 minutes but I did add alittle cornstarch b/c it was not getting to the correct consistency. I used them as filling for my lemon cupcakes.. yum!
This recipe was fabulous! I will admit that I was skeptical to say the least but it came together so quickly and easily. Be patient as you stir and don't be discouraged if it seems too watery because it thickens up quite nicely as it cools. It was a huge hit at my afternoon tea. I'm planning to put small jars of this in my Christmas basket so I will obviously be making this again!
I've made lemon curd many times and this just didn't work well. The egg cooked in little globs and good heavens make sure you use a bowl twice the size you need because the concoction grows in the microwave and will overflow! Eek--better to make it the old fashioned way!
Very easy recipe, and tasty - won't last 3 weeks though! :)
Wonderful Super Easy Recipe!!!! No worries about the eggs curdling. The microwave version is the best way to go!! My family absolutely loved it and all the scones were gone, gone, gone even the lemon curd was gone. It makes plenty. I used lemon juice from the bottle and I used orange zest instead of lemon cause that's all I had. It still tasted so yummy and awesome. We will be making this beautifully simple recipe again and again.
I substituted the lemon juice with passion fruit but microwaved the pulp first so that I could easily remove the seeds. Followed the recipe & it turned out great! Tks for sharing this wonderful recipe.
OMG! I can't believe it. I love this.I would have never guess it would be as good as the non-microwave version. I am a convert! For those of you who complained about egg bits, you can strain the mixture while still hot through a fine sieve and this will take out any lumps or bits.
simply delicious! i mistakenly added 1/2 Cup more of the butter, even had the salted one, and ran out of lemon juice so used lemon lime & bitters concentrate. cooked it for about 5 minutes but it was just very nice and smoothly delicious! ate it with carrot cake and it was so divine. Thank you so much for an easy and wonderful recipe. :)
Really good! Going to use the curd to make lemon tarts with my toddler. Mine did look a bit on the orange side rather than yellow...might have cooked it a bit longer than I should have, 10 mins in total. No problems with any eggy bits...yay! I also wanted to add - I was just short of the required amount of fresh lemon so I used some bottled lemon juice to top it up. It resulted in one heck of a "tang"! Wouldn't recommend even considering the bottled stuff (I've had to stir in a bit of powdered sugar to sweeten it up a bit!).
This was so EASY to make and the results are DELICIOUS! Since I hate chewing on lemon peel, I used a microplane for the to create ultra fine zest. PERFECTION!
I will never slave over a hot stove again! This was easy and excellent. I cut the recipe in half, used limes instead (and added 1 drop green color)and used it to fill a layer cake. It was perfect. Thanks for a "keeper"!
Tart and sweet ,I used a 1/4 of the recipe to put a layer between the lemon cake recipe from this site. I used bottled fresh squezed lemon juice form the grocery.
I *LOVE* lemon anything and this was fantastic and so easy! I used it to fill mini tart shells and topped with fresh raspberries, put it on toast, dipped homemade graham crackers in it, mixed it with whipped cream and topped a slice of un-frosted cake....it is a seriously dangerous recipe! It is a true keeper!
This was so easy. I served curd with belgin waffles , strawberries, and whipped cream. It was absolutly yummy
Just as easy as it sounds. Makes a perfect cake filling.
YUM, YUM, YUM! I never thought this would work, but IT DOES! I had a mix of lemons and limes to use up, so I guess I made more of a citrus curd, but it was wonderful. I halved the recipe just to try it, but wish I would've had extra lemons/limes on hand to make more. It took 4 mins. in my microwave, and it was still sort of on the thin side, so I just popped it into the freezer a bit (I was in a hurry for it, lol) and it thickened up nicely. I would LOVE to try this w/ oranges too. I've never made anything like this before, but I will be making it A LOT from now on...I can think of hundreds of things that I can do with it, including eating it right off the spoon, lol. A definite keeper! Thanks for sharing. :)
OMG this is WOW!!! I made it, and at first, it seemed runny, but then after it sat in the fridge for a while, it thickened up and it is tangy and fantastic. I used tart lemons, but I love Meyer lemons, so I may try that, too. I cannot believe how easy it was. Also, I used my food processor. I don't like the feel of the lemon zest, but love the taste. It came out smooth and perfect.
I use this recipe a LOT. I found that I need to add a tbsp of cornstarch to get it thick enough for me, but I have to say that I like my curd to be pudding-like rather than spreadable. I was looking through the reviews and found some said it had a weird taste. The best advice I can give is to never let the curd come in contact with metal, which is why I love this recipe. I put the ingredients in a plastic container and even stir with a plastic fork. I don't even strain it because my strainers are metal.