Lemon Curd

By MPozzobon

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Ingredients

3 eggs
3/4 cup granulated sugar
1 tbsp grated lemon rind
1/2 cup lemon juice
2 tbsp softened butter (30 mL)

Details

Servings 24
Level of difficulty Average
Preparation time 20mins
Cooking time 5mins
Cost Average budget

Preparation

Step 1

In microwavable bowl, whisk together eggs and sugar. Whisk in lemon rind, lemon juice and butter.

Step 2

Microwave on High for 2 minutes; whisk until smooth. Microwave on High for 2 to 3 minutes longer until it boils and thickens slightly; whisk again until smooth.

Step 3

Let cool, then refrigerate (it will thicken much more as it chills). May be stored in covered jar in refrigerator for up to 1 week. Makes 1-1/2 cups (375 mL), enough for 24 2-inch (5 cm) tarts.

Old-fashioned lemon curd is back in vogue, turning up in stylish restaurant desserts and fancy bakeshop goodies. Here's today's way of making it fast, easy and more delectable than ever. Microwaving avoids the problems of the old methods (fussing with double boilers, sticking or lumping, and wondering if it's thick enough). This version is fast, foolproof, extra-lemony in flavour and lower in sugar and butter than old- time recipes. Use lemon curd as a delicious filling for tarts or meringue shells, for spreading on toast or scones, or as a cake filling.