Since the lemon curd recipe I offered in this post was an easy favorite, I didn’t anticipate revisiting the subject with something even easier, but that’s what I’m here to do today. If you have a lemon and about 7 minutes, you probably have what you need to bring some luscious lemon-ness into your very near future.
This is a smaller batch–it may go by very quickly, which could mean you’d want to try doubling the recipe in future. For a quick experiment to see if making lemon curd is for you, it’s just the right size.
A Little Lightning-fast Lemon Curd
- 1 egg
- 1/3 cup sugar
- 1/3 cup freshly squeezed lemon juice, seeds removed (pulp okay)
- 1 to 3 tablespoons melted butter
- finely grated and chopped zest of one lemon, optional
In a microwave-safe bowl (6 to 8 cup size), whisk the egg and sugar until smooth. Gradually whisk in lemon juice, melted butter and zest. Heat on high in microwave for 1 minute. Scrape sides well and stir, then cook at 45 second intervals, scraping and stirring after each. The mixture will swell and bubble (the reason for the big bowl).
Cooking time will vary, but it’s likely to be done after 3 or 4 cycles; the lemon curd is ready when it is thick enough to stick to the back of a spoon. It will thicken as it cools. Transfer to a container for storing in the fridge, unless you’ve got a few friends on hand and the makings of some lovely toast, in which case the storage step is likely to be unnecessary.
I’ve also had good luck making lime curd using the stove-top recipe, and I assume it would work well to substitute lime juice in this one, too. Citrus sunshine to tartly sweeten your day.