1. Sugar granules: We simply need 1/3 cup of white granulated sugar to create microwave lemon curd in a pint jar. 2. Egg: Beaten huge egg. 3. Fresh lemons: 3 huge lemons yield 1/3 cup of fresh juice. Avoid packaged juice. We also need lemon zest! Lemon curd needs fresh lemon zest. 4. Butter: Melted unsalted butter. 5. Salt: Salt balances the flavors.
Microplane – Freshly grated lemon zest is the secret to outstanding lemon curd.Microwave-Safe Bowls - I always bake with these bowls. I adore their microwave and dishwasher safety.
Mix the sugar, egg, lemon juice, butter, and salt in a bowl that can go in the microwave.
Heat for 1 minute on HIGH in the microwave. After one minute, remove from microwave and stir.
After 2 minutes in the microwave, give the lemon curd a good whisking and pop it back in for another 30 seconds.
After 2 minutes 30 seconds, quickly dip a spoon and run your finger through the lemon curd. Lemon curd. Microwave 30 seconds if curd runs. Cooling thickens curd.
Strain the curd through a fine-mesh strainer into a lidded jar or small bowl (place plastic wrap directly over the curd if keeping in a bowl). Use within 7 days. Refrigerate.