Only a few months ago I heard about lemon curd. When I hear the word curd, I cringe because I instantly think of cheese curds. And that is totally cool if you are into cheese curds, but something about their texture just gets to me, same with cottage cheese, fudge and cold macaroni salad. I am a texture-sensitive eater, for the longest time when I was younger I refused to eat yogurt, it gave me the chills. I have gotten over that...sort of, every once in awhile yogurt bothers me. Anyhoo I would define lemon curd as this sublime, or should I say "sublemon" (sorry that was really terrible), confection made from eggs, butter, sugar, lemon juice and lemon zest. It has a smooth, velvety consistency and a very tart yet appetizing taste that you wouldn't expect from its appearance.
I first heard of lemon curd while browsing Sweetapolita where Rosie discusses how delicious it is and how sometimes she sneaks a spoonful form the freezer. I sat back and was like wow, where can I try some of this stuff!
Some time went by, I would often visit the recipe page and contemplate making it. Then more time went by. Finally, I made lemon curd. The first time I followed the stove-top method, but that can be very tedious and time consuming. There is always the possibility of overcooking your eggs and getting a lumpy curd (doesn't that sound appetizing). I am happy to report I was successful in my first attempt, but I never made it again because of how unpredictable lemon curd can be and you know who can be extremely lazy at times. Well, you can imagine my excitement when I discovered from Southern Living that you can make lemon curd in the microwave! And the recipe was titled "Super Easy Lemon Curd", oh, yeah baby right up my alley!
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| Look at that ooze, oh my goodness! Can't handle it! |
Ingredients:
2 Tablespoons Fresh Lemon Zest
1/2 Cup Unsalted Butter, Softened
1/4 Teaspoon Salt
1 Cup Freshly Squeezed Lemon Juice (strained with a mesh sieve)
2 Cups Sugar
4 Eggs
Directions:
1. Zest and juice lemons. Strain the lemon juice using a mesh sieve, and measure out 1 cup of strained juice. Set this aside.
2. In the bowl of an electric mixer on medium speed beat the butter and sugar until blended. Then add the eggs one at a time, beating until blended after each addition, and scraping down the bowl as necessary. On low speed, gradually add in lemon juice, mixing until well blended. (The mixture will look curdled, this is a okay.)
3. Transfer the mixture to a microwave safe 3 quart bowl.
4. On high, microwave for 5 minutes, stirring at 1 minute intervals. Then microwave for 1-2 more minutes, stirring at 30 second intervals. When done, the mixture should coat the back of a metal spoon and will mound slightly after stirring.
5. Stir in the lemon zest. Immediately cover the surface of the curd with heavy duty plastic wrap to prevent the formation of a film. Refrigerate curd for at least 4 hours or until firm. Store in an airtight container in the refrigerate for up to 2 weeks, or freeze for 1-2 months.
Recipe Adapted from Southern Living Magazine (February 2013)
