- I am scared to make croissants. I think I am afraid that I may make a flat, greasy lump of dough.
- I have never tried making homemade gyoza skins. I am sure to lose Asian points for this one, but I was never taught and I am nervous to try.
- I love meatloaf, but I never ate much growing up, so it is still a mystery to me. I am hesitant.
I'm sometimes a timid cook.
Lemon curd used to be on that list.
'Cause who makes lemon curd? It seemed a little too fancy and a little too time intensive for me.
|All sorts of lovely citrus for curd!|
But then my sister, Dimples, introduced a cake with a frosting that required lemon curd. We'll talk about the cake later, but I wanted to tell you about how I overcame my fear of making lemon curd.
You see, this lemon curd has 5 ingredients.
There's some grating and squeezing involved.
|Lemon, lime, and orange zest and freshly squeezed juice|
The cool thing about this lemon curd is that it doesn't require a stove top. You make this lemon curd in the microwave.
A microwave? Lemon curd in that new fangled contraption?!?
Yeah, you can make this curd in a microwave!
The mixture starts out kind of runny...
|All the ingredients whisked together.|
...and as you microwave it, the mixture gets thicker...
|The curd starting to firm up.|
...until it coats the back of a spoon nicely.
|Creamy and thick!|
The lemon curd is divine. The lime curd was okay. The orange curd was a disaster!
|The lemon and lime curds ended up in jars, but the orange curd got tossed!|
I'm going to tweak the lime curd recipe, and I'm on the hunt for a totally new recipe for orange curd, but for now, you should try this lemon curd recipe.
It's a cinch!
And if anyone has an awesome lime or orange curd recipe they want to share, please email me! I need help!
(Adapted from this recipe from Allrecipes and this recipe from Gourmet)
1/2 c fresh lemon juice
Lemon zest from 3 lemons
1/2 c granulated sugar
3 large eggs
6 tbsp unsalted butter, melted
In a microwave-safe bowl, whisk sugar and eggs until smooth. Stir in lemon juice, zest and butter.
Cook in the microwave at one-minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
Remove from the microwave and transfer to another bowl and cover the surface with plastic wrap; chill until cold or at least for one hour.