Posted by: marthabernie | April 21, 2015

Quick and Easy LEMON CURD

This is the lemon curd recipe that I use most often.  I was surprised to see it in Southern Living magazine recently, exactly the same recipe, right down to the zest of six lemons!  If you are not familiar with lemon curd, it is basically the same as lemon pie filling, give or take.  The recipe below can be done in the microwave or on the stovetop, though I always do it on the stove.  Lemon curd can be used for cake or cupcake fillings, trifles or just spread on a muffin, scone or tea bread of some sort.  I love it!


Grate the zest from 6 lemons to equal 2 tablespoons.  Cut lemons in half, squeeze juice to equal one cup.

Beat 1/2 cup butter, softened, and 2 cups sugar at medium speed until blended.  Add 4 eggs, one at a time, beating just until blended after each addition.  Gradually add lemon juice, beating at low speed until just blended, stir in zest.  Mixture will look curdled.  Transfer to a 3 quart microwave safe bowl.

Microwave on high for 5 minutes, stirring at 1 minute intervals.  Then microwave another 1 to 2 minutes, stirring at 30 second intervals until thickened (coats the back of a spoon) and starts to mound slightly when stirred.

Place plastic directly onto curd and chill 4 hours or until firm.  Store in airtight container in refrigerator up to 2 weeks.  Makes 2 cups.

Stovetop method: prepare as directed but instead of microwaving, transfer to a saucepan and cook over medium-low heat, whisking constantly, about 15 minutes until thickened.  Then refrigerate as directed.


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