Violet Posted April 20, 2009 Share Posted April 20, 2009 Microwave Lemon Curd 2- 3 fresh lemons 1/4 cup butter 3/4 cup sugar 2 eggs Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon juice into a microwaveable 4 cup container. Stir in rind, butter, and sugar.Microwave uncovered on high for 1 and 1/2- 2 minutes. or until butter melts and mixture is hot. Beat eggs in a bowl. Gradually add the hot lemon mixture to the eggs, stir constantly. Return to the microwave container and microwave on med. for another 1- 2 min., stir every 30 seconds, until it is thickened. Do not boil. It will thicken as it cools. Store in the fridge for up to 2 weeks or freeze for longer storage. Makes 1 2/3 cups. Variations: This is also fine with Splenda instead of sugar. Use 1 lime, tangerine, or orange in place of one lemon. Link to comment
westbrook Posted April 20, 2009 Share Posted April 20, 2009 is that splenda blend? or just splenda? Link to comment
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