Lemons were on sale this week so I bought a few to make my favourite treat. This lemon curd or lemon butter recipe can be used for an Easter tart filling, for meringue shells, on scones or muffins, or as a cake filling. Or my favourite spread on toast or right out of the jar on a spoon!
This is a fast, foolproof and extra lemony flavoured recipe lower in sugar and butter than older recipes. I cut it out of Homemaker’s Magazine years ago.
Microwave Lemon Curd
Makes 1-1/2 cups
3/4 cup granulated sugar
1 tbsp or more grated lemon rind
1/2 cup fresh squeezed lemon juice (uses about 2-3 lemons)
2 tbsp soft butter
In a microwavable bowl, whisk together eggs and sugar. Whisk in lemon rind, lemon juice and butter. Microwave for one minute med-high then whisk, then again for one minute you want to get this up to boiling but try to do this a bit at a time at first so you don’t just cook the eggs solid right away. Then again 2 minutes on High until it boils and thickens slightly. Whisk again until smooth. Let cool, then refrigerate (it will thicken a lot more as it chills). May be stored in covered jar in refrigerator for up to one week.
I hope you enjoy this bit of lemony goodness, now that I’ve taken a picture of my jar it’s time to get my spoon out!
May you all have a blessed Easter weekend with those you love.