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I got this recipe from allrecipes.com and it is great! So easy to do and faster. I have my own lemon tree and so I'm always looking for things to do with the lemons. I make candied peel also. Anyway, I took the candied peel and made great biscotti with bits of it in it. Then serve those with this lemon curd. Yum!
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
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.
Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.
I got this recipe from allrecipes.com and it is great! So easy to do and faster. I have my own lemon tree and so I'm always looking for things to do with the lemons. I make candied peel also. Anyway, I took the candied peel and made great biscotti with bits of it in it. Then serve those with this lemon curd. Yum!
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
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.
Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.
Lemon
