Microwave Lemon Curd

• servings: 2 1/4 cups
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1/2 cup (115 grams) unsalted butter melted and slightly cooled

1 cup (200 grams) granulated sugar

3 large eggs

1 egg yolk

1 cup (240ml) freshly squeezed lemon juice

Zest of 1 lemon (about 1 tablespoon)

Directions

1. In a large microwave-safe bowl (make sure to use one much larger than what you think you will need, I use a Pyrex 8-cup glass measuring cup), whisk together the melted butter and granulated sugar. Add the eggs and egg yolk and mix until well combined. Then add the lemon juice and zest and mix until fully combined.

2. Microwave on high in 1-minute increments, making sure to remove the curd from the microwave and mix well after each increment. The lemon curd is done once it coats the back of a spoon, mine usually takes about 5 minutes, yours may take a little more or a little less time. Keep a close eye on it as you're microwaving it to prevent any spills too.

Remove from the microwave and pour the curd through a fine mesh strainer into a clean, heat-safe container and place a piece of plastic wrap directly on top. Allow to cool completely, then refrigerate until ready to use.

Notes

The recipe will yield about 2 1/4 cups lemon curd.

Store in an airtight container in the refrigerator for up to one week.

Mix in whipped cream for angle food cake