Updated: May 10, 2019
Creamy, smooth.....absolutely PERFECT lemon curd! It is to die for....and everyone should have that go to recipe tucked and hidden away with their most prized recipes. And today I am going to share mine with YOU!
Have you ever cringed at the idea of making lemon curd? Did you feel that maybe it was just outside of your culinary reach? What if I told you that you would not be slaving over a stove top stirring, stirring, and stirring making sure that your curd turned out just right? Would you trust me enough to try it? I promise you this is the most tasty and super easy lemon curd that you will ever make....and you don't even need a stove top!
What you will need:
Medium glass bowl
Microwave (yes, you read that correctly)
1 Cup FRESH organic lemon juice - (roughly 6 medium lemons fresh squeezed)
3 organic lemons, zested
3 organic eggs
1 additional organic egg yolk
1/2 cup unsalted organic butter, melted
1 cup of organic sugar (you can add an additional 1/4 cup for a sweeter lemon curd)
1/2 HEAPING TBSP non-GMO cornstarch
*If you want your lemon curd a little more loose say for topping ice cream or pancakes you can omit the cornstarch.
Before we get started a little word of caution and explanation regarding egg yolks and sugar. It is important to NOT place your sugar and yolks in the bowl together allowing them to sit while you go and zest your lemons. Ask me how I know this?? Yeah....
Sugar tends to absorb water and will do just that from your egg yolk. Egg yolks contain a mixture of water, proteins, and nutrients. If the two are in contact with each other for a length of time the sugar absorbs the water in the yolk through osmosis causing the long stringy protein molecules to get closer to one another. This results in your yolk coagulating into clumps, or as some refer to it as "cooking" your egg, usually starting around the edges first. Once this happens there is no reversing the process so.....don't do it. Keep your eggs and sugar separate until you are ready to whip!
In a medium glass bowl whisk your sugar, eggs, and additional egg yolk until smooth.
Next stir in your lemon juice, lemon zest, cornstarch, and melted butter.
Cook in the microwave at one minute intervals, making sure to stir each time. Repeat this process until the mixture is thick enough to coat the back of a spoon.
Remove from the microwave and strain into a separate bowl to remove any egg clumps you may have (I usually do not have hardly any) and the zest if you want a super creamy curd.
Pour your strained lemon curd into small jars for up to three weeks in the refrigerator or freeze.
Enjoy your perfect, super easy lemon curd!
*Recipe adapted from Allrecipes.com
**Photo credit: Elizabeth Marek of Artisan Cake Company