I love a sweet-tart creamy lemon curd! There is nothing better on scones or muffins or just eaten with a spoon. The only problem with homemade lemon curd is the constant, endless stirring over the stove... well this Easy Microwave Lemon Curd is a great way to get a delicious lemon curd in a fraction of the time. I have found that the key to this recipe is to incorporate lemon zest (there is so much flavor in the zest!) with the sugar in the food processor until completely combined and finely ground. Then add the lemon juice, sugar (I cut the amount down to 3/4 cup because I used mostly Meyer Lemons that are less tart than regular lemons), melted butter and eggs. Pulse all this together until completely combined and emulsified. Microwave the mixture at 1 minute intervals or until the temperature reads 187 degrees on a digital thermometer. My curd cooked in exactly 3 minutes. To create a truly smooth creamy curd, strain the warm mixture before transferring to a storage contain for chilling. This curd will be a smooth, slightly runny consistency. If you prefer a thicker curd, substitute the 2 large eggs for 3 egg yolks only. Here is how you can make your own.
You can find the entire recipe here. I followed the recipe as given with a few changes. Before juicing the lemons, zest them into a small bowl and set aside. Next, juice the lemons until you have 1 cup fresh juice. I like to strain the lemon juice before incorporating into the curd. This gets out any stray pulp or little seeds.
In the bowl of a food processor, pulse together the sugar and lemon zest until completely combined and finely ground. Add the lemon juice, sugar (I used 3/4 cup of sugar), melted butter and eggs. Pulse together until completely combined and emulsified. Pour into a large microwave safe bowl and microwave on high for 1 minute increments, removing from the oven and stirring to combine after each minute. When the curd start to thicken and coats the back of a spoon it's probably done. Test the temperature, if it reads 187 degrees you are finished! This took me 3 minutes to cook.
Stir the finished curd and pour thru a strainer into a storage container to chill thoroughly before using. Will keep in fridge for 3 weeks and in the freezer for a few months.