I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.
1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter
You need about 6 lemons
Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.
Cut them in half
Juice the lemons with a reamer or juicer. You will need 1 cup of juice
In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.
Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture
Microwave at one minute intervals and stir after each minute
Keep running microwave for 1 minute at a time and stirring until it thickens
The mixture is done when it is thick enough to coat the back of a metal spoon
Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture
Pour into small sterile jars and store in the refrigerator for a week
You can use it between cake layers for a yummy filling