Microwave Lemon Curd With Canning Instructions Recipes
MICROWAVE LEMON CURD
This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.
Provided by CATSEO
Categories Desserts Fillings Fruit Fillings
Time 16m
Yield 16
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 14.1 g, Cholesterol 50.1 mg, Fat 6.7 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 14.1 mg, Sugar 13 g
MICROWAVE LEMON CURD (WITH CANNING INSTRUCTIONS)
Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can.
Provided by Deb Wolf
Categories Lemon
Time 15m
Yield 1 2/3 Cups, 26 serving(s)
Number Of Ingredients 4
Steps:
- Wash lemons, rinse well and dry. Finely grate the thin yellow rind of the lemons. Be careful not to get any of the white pith, it is very bitter.
- Microwave the lemons on high for 20 seconds. Cut in half and ream out the juice. Strain out the seeds and any pulp. Measure the juice - you'll need 1/2 cup.
- Put the 1/2 cup juice, grated rind, butter and sugar into a microwaveable 4 cup container (I use a pyrex measure). Stir to wet the sugar.
- Microwave 1 1/2 - 2 minutes on High or until butter is melted and mixture is hot. Stir.
- Beat eggs with an electric mixer. With mixer running, gradually add the hot lemon mixture. Return the mixture to the microwaveable container.
- Microwave, uncovered, on MEDIUM (50%) for 1 - 2 minutes, STIRRING every 30 seconds, until it will coat the back of a metal spoon and a line drawn through the mixture coating the back of the spoon does not fill inches The curd will thicken more when it cools. DO NOT ALLOW IT TO BOIL.
- Pour into a tightly sealed container. REFRIGERATE and use within 2 weeks.
- For canning: Pour hot into hot sterilized canning jars, leaving 1 inch headspace. Wipe rims, top with hot lids, add rings and adjust. PRESSURE CAN half pints 10 minutes at 10 lbs. pressure. Allow pressure to reduce naturally. NOT SAFE FOR WATER BATH CANNING.
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