Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies... So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot... Just about 8 minutes in the microwave does it. Enjoy!
Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
Stir the curd one more time. If you see any small bits of cooked egg white, pass the curd through a fine-mesh strainer to remove them.
Spoon the curd into a storage container, and refrigerate until firm.
Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Make a passion fruit version by using passion fruit purée or concentrate in place of the lemon juice.
Looking for a more traditional version of this recipe? Try our Lemon Curd, which is cooked on the stovetop and thickens more slowly. No microwave needed!
