7-Minute Lemon Curd Recipe

If you hate using a microwave then click away from here right now because you are going to hate this recipe. But if the rest of you are like me and do use a microwave oven, read on. Many people use the microwave for reheating foods or beverages. Seldom do people actually use the microwave for cooking. However, there are some recipes where using a microwave can really quicken the time it takes to make something wonderful.

Lemon curd is traditionally made by cooking the lemon mixture using a double boiler method where you place a bowl over an open pot of simmering water and then whisk a collection of ingredients without needing to worry about burning. The tart custard-like sauce is a popular sweet condiment, akin to jam, mostly consumed at brunches, showers, tea parties, and special holidays like Mother's Day. Irresistible when spread on a warm buttered scone, lemon curd can also be used as a cake filling or mixed into other recipes, such as recipes for frosting, mousse, or whipped cream, to add lemon flavoring. The problem I have with most lemon curd recipes is the large quantity of each batch. However, I've simplified it for you. Using this microwave method we cook the curd just long enough so the egg never overcooks into a scrambled egg lemony mess.  

Instead, the egg aspect of the recipe cooks just long enough to help thicken the sweetened lemon juice into a custard-like curd that is much better than anything found in a store. The fresh taste of homemade lemon curd cannot be beaten. The microwave method is hard to mess up and - dare I say - failproof.  From start to finish this recipe is incredibly quick and easy to make. It is also perfect for the days you want to make something nice for that special mom in your life (hint hint). So if you have 7 minutes, a couple of lemons, an egg, sugar, and some butter in your kitchen then give this recipe a try.