Easy Lemon Curd

Ever since I was a child I have loved everything bitter and sour. My favorite desserts are all lemon based, but unfortunately I don't get to indulge as frequently as I would like to because typically these types of desserts are more labor-intensive and time consuming.

            After dinner (and often post-workout) treats are usually hastily baked chocolate-chip cookies. This usually makes my husband very happy as he is a chocolate fiend, but doesn't always do it for me.

            Thankfully I found a quick and easy lemon curd recipe that does not require laboring over a hot stove and is perfect for a last-minute treat fix. This curd is great over ice-cream or in a bowl with whipped cream and berries. It is also a great way to impress a crowd if you are making a fruit tart or parfait.

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Ingredients:

1 cup granulated sugar

3 eggs

1 cup fresh lemon juice

zest of 3 lemons

½ cup melted butter

You will need:

microwave

microwave-safe bowl

cutting board

knife

measuring cups

lemon juicer

zester

whisk or fork

spoon

fine, mesh sieve

jar (for storage)

Recipe:

Step One: in your large microwave-safe bowl combine the eggs and sugar until thoroughly incorporated.

Step Two: zest and juice lemons. Incorporate lemon juice, zest and butter in to the egg and sugar mixture.

Step Three: microwave mixture at one minute intervals on full power. After each minute stir mixture thoroughly, then microwave for another minute until it begins to thicken up. Depending on the strength of your microwave this could take anywhere from 2 to 6 minutes.

Step Four: pour thickened mixture though your fine, mesh sieve. Once cool pour curd into a jar for storage and place in the refrigerator. It should last up to two weeks if refrigerated, though mine has usually disappeared after two days. I would recommend letting the curd cool and set in the fridge for at least 2 to 3 hours before using.