Sunday, January 24, 2010

Homemade Lemon Curd

Lemon Curd (microwave easy and can be frozen)

Servings: 1 1/2 cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min

6 Tbsp. butter
3/4 c. sugar
2 tsp grated lemon rind (1 medium)
1/4 cup lemon juice (one medium)
3 eggs, beaten

Place butter in a large glass measure or bowl. Microwave on high for 10 seconds (see note) or until butter is soft but not melted. Stir or whisk in sugar, lemon rind and juice. Add eggs and blend well. Cover with waxed paper and microwave on high for 3 minutes, stirring every minute.

Port mixture into sterilized container, cover and let cool. Curd thickens upon standing. Makes 1 1/2 cups.

For immediate use: refrigerate up to 1 week.

Longer storage: Place in freezer container, leaving 1-inch head space (I use plastic style bathroom cups so I can thaw just what I want to use and allow about 1/2 inch space). When frozen, consider a vacuum sealing method of extending life up to 3 months to ward off ice crystals.

Variations: For honey base curd, substitute 1/2 c. honey for the sugar. Cook as directed. For Lime or Orange Curd substitute appropriate fruit and juice and proceed as directed.

Note: In microwaves of less than 600 watts, increase cooking times about 15 percent.

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