Microwave Lemon Curd
A lovely balance of sweet and tart, this simple sauce is a wonderful baking staple to have in your recipe arsenal.
- 1 ¼ cups granulated sugar
- 3 eggs
- 2 egg yolks
- 1 cup lemon juice
- ½ cup unsalted butter
- 3 lemons, zested (optional)
Whisk together eggs and additional egg yolks in a large, microwave-safe bowl. Stir in sugar.
Melt butter. While butter is cooling, add lemon juice and zest to your egg and sugar mixture.
Once the butter has cooled slightly, slowly whisk it into the egg mixture.
Cook mixture in the microwave on high for 45-second intervals, stirring between each interval. The mixture is done when it has thickened to viscosity resembling custard; in my microwave, that required six cooking intervals.
Pour finished lemon curd into sterilized jars, if using, and place in the refrigerator to cool. The curd will be ready to use once it has cooled completely.