I find most recipes too buttery and too sweet (at least when I'm
in a "healthy" frame of mind .. we're talking butter, egg yolks
and sugar here ;-)). I'll write the original recipe and how I've
changed it. It's one of those very easy to vary recipes, in my
experience.
.
Lemon Curd
from "Microwave Gourmet" by Barbara Kafka
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1/4 pound unsalted butter (1 stick) (Janet: I use HALF of that ..
1/2 stick)
1/2 c. granulated sugar (I use a little less .. it's very sweet, IMO)
4 T. fresh lemon juice (2 lemons should do it)
grated zest of 1 lemon
3 eggs (another recipe called for 1 egg and 2 yolks so I do that and
use the whites for meringues or something)
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1. Place butter, sugar, juice and zest together in a 4-cup glass
measure. Cover tightly with microwave plastic wrap. Cook at 100%
for 4 minutes.
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2. Remove from oven, uncover and stir well.
.
3. Whisk 1/4 cup of lemon mixture into the eggs to warm them.
Whisking constantly, pour egg mixture back in to the remaining mixture.
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4. Cook, uncovered, at 100% for 2 minutes. Remove from oven and
whisk until smooth. Cook for 2 minutes longer..
5. Remove from oven and immediately pour into the workbowl of a food
procesor (Janet: I use a hand blender for this). Process for 30
seconds until smooth. Cool before serving.
.
.
Lemon Curd from LA Times
(use microwave technique)
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1 egg
2 yolks
zest of 1/2 lemon
juice of 2 lemons .. aobut 6 T.
3/4 c. sugar (I used less than 1/2 c.)
1/4 c. butter
dash salt
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follow above directions .. this is much thinner and VERY sweet if
3/4 c. sugar is used .. too sweet for my taste (and I like sweet)
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If you try this, I hope you enjoy it!
Janet