Lemon Curd [lemen kerd] n. 1 a wonderful treat cursed with an unfortunate name. 2 a custard made with lemon juice, butter, sugar, and eggs and used as a spread or filling. She spread the tasty lemon curd on her homemade bread.

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Don’t be put off!  Lemon Curd is not curdled and there are no curds (nor whey) in the making. So, why the unfortunate name?  I just don’t know, but never mind, though—Lemon Curd is lovely, a sort of tangy, smooth, sweet lemon jam.

There’s nothing better at the end of the day—the beginning of the day! the middle of the day, for that matter!—than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly.

Oh, wait ! Yes, there is something better—two slices of hot toast with lemon curd! 

I picked 6 large lemons off my neighbors tree this afternoon, and whipped this up in the microwave. Now, I can enjoy Lemon Curd on my toast all week, hooray!

Next weekend I could put Lemon Curd in the middle of a layer cake, or stuff some cupcakes, or layer cookies together or I could whip up a Pavlova…. It has so many uses!

Leftover lemon curd will keep in the refrigerator for approximately three weeks.

Microwave Lemon Curd

INGREDIENTS

• 1 cup sugar
• 3 whole eggs
• 1 cup freshly squeezed lemon juice—about 6 or 7 large lemons
• Zest of 3 lemons—I used a microplane
• ½ cup butter, melted

DIRECTIONS

1. In a microwave safe bowl whisk together sugar and eggs until smooth.
2. Sir in lemon juice, lemon zest, and melted butter. 
3. Microwave for one minute, stir, microwave for another minute, stir. 
4. Do this until the lemon curd is thick enough to coat the back of a spoon—this will take 5-7 minutes.
5. At this point, you can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use. 

Thanks for visiting! Enjoy your Lemon Loveliness!