Lemon Cream Curd Recipe
- 2 lemons
- ¼ cup 50 mL butter or margarine
- ¾ cup 175 mL granulated sugar
- 2 eggs, beaten
- Finely grate lemon zest. (You should have about 2 tbsp/25 mL.) Squeeze lemons and measure ½ cup (125 mL) juice. Place in 4-cup (1 L) microwave-safe container. Whisk in zest, butter and sugar.
- Microwave on High for 1-1/2 minutes or until butter is melted. Whisk in beaten eggs until well mixed.
- Return to microwave and cook on Medium for 2 minutes, stirring every 30 seconds or until mixture is thickened. Let cool. Store in a covered container in the refrigerator for up to 2 weeks or freeze for longer storage.
