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Microwave Lemon Curd (lemon Cheese)
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In a 2-quart microwave-safe casserole dish, mix together lemon juice, zest and sugar. Add butter. Cover with wax paper and microwave on HIGH (100% power) for 4 1/2 to 5 minutes, whisking after 2 minutes, until sugar dissolves and butter melts. Whisk again. In separate bowl, beat eggs until frothy. Blend about 1/2 C of the hot lemon mixture into the beaten eggs. Stir the warmed egg mixture into the rest of the hot lemon mixture in the casserole and whisk well. Cover with wax paper and microwave on MEDIUM (50% power) for 4 1/2 to 5 minutes, whisking every 2 minutes, until mixture is as thick as mayonnaise. DO NOT BOIL, or mixture will curdle. (In ovens of 700 watts or more, check edges of mixture each time you whisk. If edges begin to bubble, reduce power to MEDIUM-LOW [30% power] for the remaining cooking time). When mixture reaches mayonnaise consistency, whisk well and ladle into hot, sterilized jars. Cover and cool to room temperature, then refrigerate. In ovens of less than 600 watts, increase cooking times about 15%. (makes 2 pints)