Lemon Curd

This is the dessert that I learned to make in my most recent cooking class. It is simply...delightful. Not to mention, it is done in a microwave! A traditional curd is done on a double-boiler, and can curdle very easily. This is stirred every minute, preventing it from curdling. Kelcey was honestly embarassed to give us a microwave recipe, but she said it is her #1 go-to recipe for lemon curd, and that she will never do it any other way!

From: Kelcey Nixon

1 cup white sugar

3 eggs

1 cup fresh lemon juice

3 lemons, zested

1/2 cup unsalted butter, melted

In a microwave-safe bowl, whicsk together the sugar and eggs until smooth. 

Stir in the lemon juice, lemon zest and melted butter. If the butter is hot, make sure to temper it into the egg mixture. Cook in the microwave for one minute intervals, stirring after eachminute until the mixture is thick enough to coat the back of a metal spoon. This is called Nape in cooking terms: simply dip the back of a spoon in the mixture and run the tip of your finger down the middle. If the mixture stays firm and doesn't leak into the absent space, your curd is done. 

This can take anywhere from 4-7 minutes, depending on your microwave. 

Remove from the microwave and serve on top of, well, anything!

Ice cream

Ginger cookies

Angel Food cake

Tart shell

Tip: This mixture can be stored for up to three weeks in an air-tight container in the refrigerator. Also, if you over cook the mixture or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.