Pages


Thursday, February 26, 2015

Microwave Vanilla Bean Lemon Curd


There's nothing, really, all that complicated about it, but I still shy away from recipes including the term "double boiler". I mean, it's just a bowl placed over a pan of simmering water, but still, it seems like such a hassle.

So, years ago I found this recipe for microwave lemon curd and I have never strayed since. It just couldn't be simpler. Stir everything together and nuke it a little at a time until it's thick and creamy... 
...
...
Oh sorry.
It's so embarrassing when I drool on my keyboard like that. 
But I can't help it. Lemon curd has that effect on me.


This recipe is especially and embarrassingly simple, and yet it yields really fantastic results.

Honestly, it's amazing to me what I can manage to pass off as impressive. Since our second child was born, my husband has been cooking more, and I fear much of my mystique is wearing off as he discovers how easy most of the recipes I employ really are. He frequently says things like, "That's all there is to it?", and I have to admit that, yes, that's all there is to it.

At least I've still got my looks and good humor, right?


This lemon curd was particularly amazing with this blueberry cake from Gimme Some Oven. I ate way more of it than I should have. No regrets, friends. No regrets.

Microwave Vanilla Bean Lemon Curd

Ingredients:
3 whole eggs
1 c. sugar
zest of 2 lemons
1/2 c. fresh lemon juice (about 3 lemons worth)
seeds of one vanilla bean
pinch of salt

1 Tbsp. unsalted butter (optional)

Directions:
Combine all ingredients except butter in a microwave-safe bowl -- I often use my quart-size glass measuring cup. Mix thoroughly. Place in microwave, and cook on high one minute. Stir. Continue to cook in microwave on high in 30 second intervals, stirring after each one, until mixture becomes thick and coats the back of a spoon. The time this takes will vary based on your microwave. The mixture may still be a touch runny, but will thicken upon standing. If desired, stir in 1 tbsp. butter to enrich the curd and mellow the zing of the lemon a bit. (I like it very zingy, so I don't usually do this.)

Wondering what to do with your lemon curd?
It is completely delicious as a topping on plain cheesecake.


No comments :

Post a Comment

Thanks for your comment. Let's keep things friendly!

LinkWithin