I know what you’re thinking: “This is either going to be great or it’s going to be disastrous.” Let me stop you there, because it’s great! Not only is it great, it is simple and amazing! In fact, it might even make it into a few Christmas baskets. It’s that delish!
So, without further fanfare, here it is, Microwave Lemon Curd, Gluten-free…
…my notes are in italics…
Microwave Lemon Curd
recipe from The Sweet Magnolias Cookbook by Sherryl Woods
2 c granulated sugar
12 large egg yolks – you can freeze the egg whites for later use, like in Chocolate Cloud Cookies, Meringue, or just to fry up
1 c freshly squeezed lemon juice
1/4 cup freshly grated lemon zest – this can be omitted if your freshly juiced lemons has a “white frothy” top on it
1 cup butter, room temperature, cut into 1 Tbsp squares – you can microwave butter for 5 seconds at a time in a pinch to make it “room temperature”
In a microwave safe bowl, whisk together sugar, egg yolks, lemon juice and lemon zest.
Cook in a microwave on high (author note: 100% power) until mixture boils, stirring well after each minute of cooking.
Bring to room temperature. Beat in butter, a couple of Tablespoons at a time. Continue to beat until smooth. Cover and refrigerate up to 1 month.
Makes 4 cups. Store in air tight containers in the fridge.
**We placed some in jam jars and flipped them upside down to heat seal. Once sealed (no pop in lid) they lasted in the fridge for 3 months. The ones that didn’t seal, we used immediately. Next time, I think I may try a water bath.**