10-Minute Lemon Curd

10-Minute Lemon Curd Recipe | Milk and Cardamom

A friend of mine has a gorgeous lemon tree in her backyard and she brought over a ton of lemons for me recently. I decided to make some quick and easy lemon curd! I’ve seen a microwave lemon curd recipe around on the internet and decided to test it to see if it actually works. I used a recipe from King Arthur Flour’s website.

10-Minute Lemon Curd Recipe | Milk and Cardamom

Not gonna lie, I was super skeptical of the recipe. I thought the curd would never set and it would all end up in a soup-y mess. Luckily I was wrong – it was easy and it tastes exactly same as traditionally made lemon curd!

10-Minute Lemon Curd Recipe | Milk and Cardamom

I always think that recipes that have a shortcut using a microwave will turn out terribly (mostly because most of the time they do). Microwaves are a fickle thing, with hot spots and varying levels of power which end up leaving you with either totally nuked food or lukewarm meals. Not this time. I actually preferred the microwave method for lemon curd, so much easier and faster! This is a great way to quickly use up your lemons or cut some time on a lemon bar recipes!

10-Minute Lemon Curd Recipe | Milk and Cardamom

Give this recipe a try! I’m using my lemon curd for meal prep! I like adding a dollop of lemon curd to plain Greek yogurt and top it with berries for a tasty breakfast yogurt bowl! Try it out!

10-Minute Lemon Curd

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 cups

10-Minute Lemon Curd

Ingredients

  • 1 cup lemon juice, fresh
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 2 tbsp unsalted butter, softened

Instructions

  1. Add lemon juice, sugar, 1/2 cup melted butter, and eggs into a large microwave-safe bowl. Whisk together until it comes together.
  2. Microwave for in 1 minute increments, stirring after each minute, until the curd thickens and coats the back of a spoon and hits 185 F. (This took me 8 minutes in my microwave)
  3. Stir in 2 tablespoons of softened butter until all the butter is melted into the lemon curd.
  4. Pour the lemon curd through a sieve into a large bowl to make sure the curd is super smooth.
  5. Spoon the lemon curd into a jar and refrigerate until cool. Store in the fridge for up to 3 weeks or in the freezer for up to 1 year! Enjoy on toast, yogurt, or whatever your heart desires!

Notes

Adapted from King Arthur Flour

http://www.milkandcardamom.com/2018/02/11/10-minute-lemon-curd/

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I'm Hetal! Welcome to my blog, Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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