Lemon Curd

Wouldn’t you know it….here it is the end of March and we had snow flurries yesterday and last night.  The flurries also continue this morning.  In viewing the news report from around the country I should be counting my blessings.  We are only having flurries and not inches of snow.  I am ready for spring and am looking forward to getting my herb garden in shape as well as our new garden plot.

There is a local church that rents garden plots for $25 a year.  It is for organic gardening.   There are tools that can be borrowed to clear your plot, compost and mulch.  I am so ready to get started.  
A few weeks ago my post dealt with scones.  :yummy:  But what are scones without lemon curd?  There are many, many recipes out there for lemon curd.  King Arthur Flour not only has a great gluten free scone recipe but wouldn’t you know it a lemon curd recipe as well.  

Microwave Lemon Curd
King Arthur Flour

  • 1 cup freshly squeezed lemon juice (Approximately 4 medium to large lemons should yield 1 cup of juice.)
  • zest of 1 lemon (optional)
  • 1 cup sugar
  • 1/2 cup (8 tablespoons) butter, melted
  • 2 large eggs

1.  The zest was an optional ingredient from King Arthur’s blog.  It did suggest combining the lemon juice and zest and processing in a food processor or blender.  I added the freshly squeezed lemon juice with the zest and blended in the Vita-Mix.  
2.  Combine the juice with the remaining ingredients in a large microwave-safe bowl.  The use of a large bowl is encouraged to prevent spill overs.  I used a 2.5 quart glass mixing bowl and trust me it was needed.
2.  Microwave in 1-minute increments, removing from the oven and stirring to combine after each minute.
3.  When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it’s done. The recipe on King Arthur says that this could take up to 10 minutes depending on the wattage of your microwave.  If memory serves me correctly it took about 4 to 5 minutes in my microwave. 
4.  Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.   The curd was prepared in the afternoon and then served the next morning.  It was perfect texture.
5.  Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Yield: a scant 2 cups lemon curd.

 The curd, along with some of the scones was shared at a recent ladies group.  The curd got some very positive comments.  It is very tart and such a wonderful contrast to the lightly sweet scones.  I think it would also be delicious served on pound cake or over fresh berries. 

True to my decision to use more King Arthur gluten free recipes in my cooking I have made Gluten Free Lobster Rolls, Gluten Free Apple Cobbler and this morning used the Gluten Free Muffin Mix for muffins.  Plans are to share the results with you over the coming weeks.  Until next have a safe a wonderful Easter Season.

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