Recipe: Microwave Lemon Curd with Variations

MICROWAVE LEMON CURD

"Lemon curd has long been a staple in many English households. It is fast gaining popularity in North America as an easy dessert served in tart shells, as a filling for meringue shells or to spread between layers of cake or on scones. Folded into whipped cream and layered with lady fingers sprinkled with sherry, it makes a light and airy dessert. Making it in the microwave oven is much easier than making it in the traditional double boiler. Just be careful not to overcook it or it will separate."

2 to 3 lemons
1/4 cup butter
3/4 cup granulated sugar
2 eggs

Finely grate thin outer rind of lemons. Squeeze lemons. Measure 1/2 cup lemon juice into a 4-cup microwavable container. Stir in rind, butter and sugar. Microwave, uncovered, on High (100 percent) for 1 1/2 to 2 minutes or until butter is melted and mixture is hot.

Beat eggs in a bowl. Gradually add hot lemon mixture to eggs, stirring constantly. Return mixture to the microwavable container and microwave, uncovered, on Medium (50 percent) for 1 to 2 minutes or just until thickened, stirring every 30 seconds. (Do not allow it to boil; mixture will thicken as it cools.) Let cool.

Pour curd into a tightly sealed container. Refrigerate up to 2 weeks or freeze for longer storage.

VARIATIONS:

LIME, TANGERINE OR ORANGE CURD:
Use lime, tangerine or orange in place of 1 lemon.

SPIRITED CURD:
Stir 1 tbsp. Amaretto or Grand Marnier into curd after cooking.

Makes 1 2/3 cups
Source: The Complete Book of Year-Round Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard