Sunday, March 6, 2011

Microwave Lemon Curd

I know what you’re thinking:  Don’t these people ever eat anything other than dessert?  Actually, we do.  I made an epic sesame chicken stir fry earlier this week, but I was in such a hurry to eat it that I forgot to take pictures for my usual mid-week post.  I’ll try to replicate my success sometime soon and share that recipe with you.

In the meantime, though, you might want to try this recipe from Jamie at My Baking Addiction:  microwave lemon curd!  When I first saw this, I was skeptical–lemon curd is one of those things that usually requires low heat and lots of stirring.  Impatience usually leads to rubbery bits of cooked egg in the curd.  However, my favorite recipe calls for creaming together the ingredients before cooking them, which generally eliminates the problem of scrambled eggs, and when I saw that Jamie’s recipe calls for doing the same, I decided to give it a shot.

I ended up cooking the lemon curd for six minutes (at one-minute intervals, as Jamie recommends.)  I didn’t want to cook it any longer, for fear of scorching, but it was still a little loose, even after letting it cool for a bit. That didn’t detract from the luscious taste.  I topped slices of angel food cake with the lemon curd, a few raspberries and some whipped cream. Simple and delish!

I’m hoping the lemon curd will firm up a little more after chilling in the refrigerator overnight.  If not, though, this is still a recipe I’ll be using in the summer, when it’s too hot to think about standing near a stove.  My favorite use for lemon curd is Lemon Icebox Cake, which won’t suffer from a slightly-softer-than-usual consistency.  I’ll just add a few more vanilla wafers and call it good.  Really, really good.

Update:  I’m delighted to report that, after a night in the refrigerator, this lemon curd achieved the perfect consistency:  creamy, spreadable, perfect in every way.  It’s not overstating the fact to say that this recipe has revolutionized my life.


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