Lemon Curd in the Microwave

Ingredients

• 3 lemons (Use the juice and finely grated zest; approximately 180 g juice and zest total.)
• 4 eggs
• 90 g granulated sugar
• 0.5 tsp kosher salt
• 90 g unsalted butter (Cold and sliced into pats.)
• 1 tbsp water (Used if blooming the optional gelatin.)
• 1 tsp gelatin powder (Optional; bloom before adding. Adds structure for piped desserts or tarts.)

Steps

1. 1

   Finely grate the lemon zest and juice the lemons. Set aside the cold butter, sliced into pats. If using gelatin, bloom it in the tablespoon of water according to the gelatin package directions so it is ready to add later.

2. 2

   In a medium microwave-safe bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until fragrant; this releases the oils from the zest.

3. 3

   Add the eggs, lemon juice, and kosher salt to the sugar mixture. Whisk thoroughly until the mixture is smooth and fully combined.

4. 4

   Microwave the mixture at medium-high power in 1-minute increments. Whisk thoroughly between each increment to distribute the heat evenly.

5. 5

   After the first minute, the mixture should still be fully liquid and fairly lukewarm, although the bowl may be hot. Handle the bowl carefully.

6. 6

   After the second minute, the mixture should remain quite liquid but begin to feel slightly warm around the edges.

7. 7

   After the third minute, the sides should begin to thicken. Whisk thoroughly to keep the curd cooking evenly.

8. 8

   Continue microwaving in 1-minute increments, whisking after each increment, until the mixture resembles soft scrambled eggs. The exact number of additional increments will depend on the microwave.

9. 9

   Remove the bowl from the microwave as soon as the curd resembles soft scrambled eggs. Do not continue cooking once it reaches this stage, or the eggs may overcook.

10. 10

    While the curd is still hot, add the cold butter pats. If using gelatin, add the bloomed gelatin at this point as well.

11. 11

    Whisk vigorously until the butter has completely melted and the curd is smooth. Break up any larger pieces of cooked egg with the whisk; an immersion blender may also be used for a smoother result.

12. 12

    For an especially silky texture, pour the curd through a fine-mesh sieve into a clean container to remove bits of zest or curdled egg.

13. 13

    Press plastic wrap directly onto the surface of the curd and refrigerate until completely cold. The curd will thicken further as it cools.

Notes

Microwave power varies, so rely on the texture rather than a fixed total number of increments. Store covered in the refrigerator and use chilled as a filling for tarts, cakes, macarons, piped desserts, or pastries.

Nutrition per serving

• dessert
• filling
• microwave
• make-ahead
• refrigerated
• vegetarian
• gluten-free
• French