The other day I realized that I have a whole, long list of foods that I’ve never tried but would like to. They’re foods that I’ve heard of or read about and filed away, thinking, “I should try that one day” but never have – my foodie bucket list, so to speak. So, I decided to start working my way down the list. This recipe crosses two foods off that list – Meyer lemons and lemon curd. I’ve never made lemon curd before because it seemed fairly labor intensive. Then, I stumbled on this microwave method for making lemon curd in Southern Living, and Meyer lemons were on sale. So, I took it as a sign and made some lemon curd, and I realized that I have been missing out! It is sweet and tart and bright and citrus-y. And I can’t wait to slather it all over some scones in the morning.
- 1 ¾ c. granulated sugar
- 1/2 c. (8 T.) butter, softened
- 4 large eggs
- 1 c. freshly squeezed Meyer lemon juice (about 4 Meyer lemons)
- 2 T. grated Meyer lemon zest
- With an electric mixer, beat together sugar and butter until well-combined.
- Beat in eggs, one at a time.
- Stir in lemon juice and lemon zest.
- Pour into a 3-quart, microwave-safe bowl.
- Microwave on high for 5 minutes, stirring at 1-minute intervals.
- Continue cooking for 1-2 more minutes, stirring at 30-second intervals, until starts to thicken and coats the back of a spoon.
- Press plastic wrap to the surface of the lemon curd, and refrigerate for 4 hours, or until firm.
- Refrigerate in an air-tight container for up to two weeks.
Adapted from Southern Living February 2013