Have I mentioned that I love all things lemon? Yeah. I do. Okay. Maybe all things that qualify as dessert. So the February 2013 issue of Southern Living is perfect for me. And you too if you like lemon.
This recipe is a quick and easy way to do something that’s just basic. Quick? Easy? Yeah! There are also lots of lemon recipes -- and other recipes too. Not everyone likes lemon after all.
Quick & Easy Lemon Curd
Step One
Grate zest from 6 lemons to equal 2 tablespoons. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Step Two
Beat ½ cup butter, softened, and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-quart microwave-safe bowl.
Step Three
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
Step Four
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Makes 2 cups.
Stove-Top Method
Prepare as directed through Step Two, transferring mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step Four.
