Mason Jar Microwave Lemon Curd Recipe – Simples Recipe Ever :- Curd with lemons? absurdly simple? Not at all! I realise that preparing lemon curd can be a little difficult. A double boiler, careful observation, stirring, and standing over the stovetop are all required in certain recipes.
Mason Jar Microwave Lemon Curd Recipe – Simples Recipe Ever
Is this lemon curd cooked in the microwave? Not too much! It takes around ten minutes to put together, most of which is spent using the microwave to cook without touching the food.
Ingredients
- 1 cup sugar
- finely grated zest from 2 lemons
- ½ cup lemon juice
- 2 egg yolks reserve the whites for another use or discard
- 3 large eggs
- 4 ounces salted butter (1 stick) cut into cubes
Instructions
To achieve a smooth consistency, combine the sugar, eggs, egg yolks, lemon juice, and salt (or ⅛ teaspoon of salt if you are using unsalted butter) in a large bowl that is appropriate for use in the microwave. Add the cubes of butter. Microwave for forty-five seconds at a high power levels. After removing, vigorously swirl the mixture with a whisk.
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Keep cooking at intervals of 45 seconds, stirring after each interval, and continue to cook. Depending on the power of your microwave, it will take anywhere from four to seven minutes. When the juice of a lemon curd coats the back of a metal spoon, the curd is ready to be served. In addition to that, you can use an instant thermometer to verify it. At 175 degrees Fahrenheit, it is finished.
After taking it out of the microwave, stir it thoroughly. Stir in the lemon zest after adding it. Allow the curd to reach room temperature before proceeding. It will get more viscous as it cools. Protect with a lid and place in the refrigerator.
Nutrition
SERVING SIZE:
- Amount Per Serving: CALORIES: 153
- TOTAL FAT: 8g
- SATURATED FAT: 5g
- TRANS FAT: 0g
- UNSATURATED FAT: 3g
- CHOLESTEROL: 51mg
- SODIUM: 18mg
- CARBOHYDRATES: 20g
- FIBER: 0g
- SUGAR: 19g
- PROTEIN: 1g
Notes
It is possible to make this dish on the stove by placing all of the ingredients in a small saucepan and heating them over medium-low heat while stirring them regularly until the mixture begins to thicken. You may perform the same trick with the spoon: coat the back of the spoon with the heated mixture, and then run your finger through the middle of the combination.
It’s all set if the line stays in place! The mixture should then be chilled in the refrigerator for a few hours so that it can thicken. Methods for preserving lemon curd: It can be stored in the refrigerator for up to a week if it is sealed in an airtight container.
Place in a storage container that is safe for the freezer, leaving a half-inch of head space for expansion. This will allow the food to freeze. For a minimum of six months, it will remain fresh. After placing the mixture in the refrigerator for at least twenty-four hours, stir it one more before serving.
