Lemon Cream Curd

Name: Lemon Cream Curd
Ingredients: 2 lemons; ¼ cup 50 mL butter or margarine; ¾ cup 175 mL granulated sugar; 2 eggs , beaten

Chef

Margaret Howard

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Cookbook

The 250 Best 4-Ingredient Recipes

Published by Robert Rose

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This image courtesy of Joseph DeLeo

Tart and tangy, lemon curd is a multi-purpose and very versatile filling. It is easy and fast to prepare using a microwave oven. Serve it over fresh fruits, use as a base for lemon pie or a filling for miniature tarts. And it is always a wake-up call on waffles.

NotesDo not allow the mixture to boil as it will curdle. It thickens during cooling.

To lighten the curd for a pie filling, fold in whipped cream or, for a lighter filling, fold in plain yogurt.

Makes1 cup (250 mL)

Cooking Methodmicrowaving

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, lactose-free, low sodium, peanut free, soy free, tree nut free, vegetarian

Equipmentmicrowave

Five Ingredients or LessYes

Mealbreakfast, brunch, tea

Taste and Texturecreamy, sweet, tangy, tart

Type of Dishdessert sauce

Ingredients

2 lemons
¼ cup 50 mL butter or margarine
¾ cup 175 mL granulated sugar
2 eggs, beaten

Instructions

Finely grate lemon zest. (You should have about 2 tbsp/25 mL.) Squeeze lemons and measure ½ cup (125 mL) juice. Place in 4-cup (1 L) microwave-safe container. Whisk in zest, butter and sugar.
Microwave on High for 1-1/2 minutes or until butter is melted. Whisk in beaten eggs until well mixed.
Return to microwave and cook on Medium for 2 minutes, stirring every 30 seconds or until mixture is thickened. Let cool. Store in a covered container in the refrigerator for up to 2 weeks or freeze for longer storage.