NYT Cooking | Easiest Lemon Curd recipe is in the description 🍋💛 @NYTCooking | Uploaded September 2024 | Updated October 2024, 2 days ago.
Here’s the full recipe for Melissa’s Easiest Lemon Curd:
½ cup/113 grams unsalted butter (1 stick)
2 teaspoons finely grated lemon zest
1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
Âľ cup to 1 cup/150 grams to 200 grams
granulated sugar
3 large eggs
1 egg yolk
Pinch of salt
Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup.
Set your microwave on 50 percent power and melt the butter, about 1 to 1½ minutes.
Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt.
Blend until smooth. Pour mixture into the same glass bowl you melted the butter in.
(You don’t need to wash it.)
Microwave the curd mixture, on full power, in
1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it’s starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.)
Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, whisking every 30 seconds, until the curd thickens enough to coat a spoon, and looks slightly puffed and spongy. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees.
Whisk well and inspect the curd. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
Here’s the full recipe for Melissa’s Easiest Lemon Curd:
½ cup/113 grams unsalted butter (1 stick)
2 teaspoons finely grated lemon zest
1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
Âľ cup to 1 cup/150 grams to 200 grams
granulated sugar
3 large eggs
1 egg yolk
Pinch of salt
Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup.
Set your microwave on 50 percent power and melt the butter, about 1 to 1½ minutes.
Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt.
Blend until smooth. Pour mixture into the same glass bowl you melted the butter in.
(You don’t need to wash it.)
Microwave the curd mixture, on full power, in
1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it’s starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.)
Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, whisking every 30 seconds, until the curd thickens enough to coat a spoon, and looks slightly puffed and spongy. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees.
Whisk well and inspect the curd. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.
