Lemon Curd Microwave Recipes

Steps:

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Steps:

• In a deep dish, microwave the butter for one minute on 100% power.
• Grate the lemon rind and squeeze out the juice.
• Add the castor sugar, lemon rind and juice to the butter and mix well.
• Strain the mixture through a sieve and discard the rind.
• Beat the eggs and add to the butter mixture.
• Microwave the mixture, uncovered, for 4 minutes on 100% power, stirring at 1 minute intervals.
• Microwave for another 30 seconds, then test to see if it is thick enough.
• Dip a metal spoon into the curd and pull it out quickly. If the curd is thick enough, the back of the spoon should be coated with a fairly thick layer of the mixture. The lemon curd wll thicken even more as it cools.
• Pour the hot curd into dry, sterilised glass jars, cover with greaseproof paper and screw the lids down tightly.

Steps:

• Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
• Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
• Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
• Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
• Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
• Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
• Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
• For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.