Good Morning on this Tuesday. I'm waiting for my coffee to brew and my English muffin to toast. Nothing quite like lemon curd made from your own lemons for breakfast.
MICROWAVE LEMON CURD (makes about a cup)
Zest of one lemon
6 Tablespoons sugar
1/4 cup lemon juice
1/2 cup butter
Combine lemon zest, juice, butter and sugar in a micro-safe glass bowl of at least 4 cup capacity. Cover bowl with plastic wrap turned back to allow steam to escape. Microwave on high for 4 minutes.
Meanwhile beat eggs in a small bowl with a wire whisk. Gradually beat in about 1/2 of the hot lemon mixture. Pour this egg/lemon mixture back in the microwave bowl with the remaining hot mix, beating with a wire whisk to make it smooth. Microwave uncovered for 1 minute 30 seconds.
Remove bowl from microwave and whisk mixture until smooth. It should be thick enough to coat a spoon. If not thick enough, microwave 1 minute longer (I never had to do this). Whisk until smooth.
Put lemon curd in a one cup container and refrigerate. Keeps one month.
You can see all the citrus we picked from our river property in my yesterday's blog post. I'm now going to the Altered Book Lover blog to see what my friends have been up to. Please join us. It is a great group.