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Mix lemon juice, grated peel, and sugar in a 2-qt. microwave-safe
casserole. Add butter, cover with waxed paper and microwave on HIGH
for 4-1/2 minutes--whisk- -microwave for 30 seconds on HIGH--whisk.
Beat eggs until frothy and blend in about 1/2 cup of hot lemon
mixture. Stir back into casserole and whisk well.
Cover with waxed paper and microwave on MEDIUM for 2 minutes--whisk.
Microwave on MEDIUM for another 2 minutes--whisk. Microwave on
MEDIUM-LOW for 1 minute--
whisk again--microwave for 1 more minute on MEDIUM-LOW-- whisk- the
mixture should be as thick as mayonaisse (if not, continue cooking
on MEDIUM-LOW until it is).
When lemon curd is done, whisk well and ladel into hot, sterilized
half-pint jars. Cover and cool to room temperature, then
refrigerate. MAKES 4 HALF-PINTS.
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pomoth 5 years ago[I posted this recipe.]