Thursday, February 9, 2012

Instant lemon curd

Making lemon curd wasn't on my radar, but I was totally intrigued when I saw this post on KAF for instant lemon curd, made in five minutes in the microwave. I just had to try it.

FYI, it worked! And it was delicious!

Instant lemon curd
from King Arthur Flour (who got the recipe from Modern Baking)

1 egg
1/2 cup sugar
1/4 cup (2 oz) unsalted butter, melted
1/2 cup freshly-squeezed lemon juice (from 2 large lemons)
zest of one lemon

1. Whisk the egg and sugar in a large microwave-safe bowl. Whisk in the butter and then the lemon juice and zest.
2. Place the bowl on a plate and put it in the microwave. Cook in one minute increments, stirring with a heat-proof spatula, until the curd mounds slightly and coats the back of your spatula. Mine seemed done at 3 minutes; I let it go an extra minute, but I would just do the 3 next time.

That's it! KAF has wonderful step-by-step photos, so you can see what the curd is supposed to look like at each stage. I couldn't believe how easy this was, or how yummy. I'm hoping to make some lemon curd ice cream, although actually, I've mostly just been eating it from the jar a spoonful at a time. :)


  1. No, no, no, no, no...I cannot have this knowledge and I am trying to erase it from my brain. That is all I need, instant lemon curd!! I would be making this every day and eating it every just such a manner, straight up with a spoon, no chaser. LOL...great post...I'm going to try to forget about it. Maybe.

  2. I was intrigued as well. I made regular lemon curd recently, though, and still haven't finished it. (How long does it keep in the fridge anyway?) It's definitely on my to-try list.