Lemon Curd Tarts

I've been wanting to make my own lemon curd and found this easy,  microwave recipe at King Arthur.  It took about 4 1/2 minutes in my microwave, but all microwaves vary.  I hope you give it a try.  I filled mini phyllo shells with the lemon curd and topped them with a squirt of whipped cream, a berry and a mint leaf.  It makes for a pretty presentation.  You could also mix some lemon curd with some whipped cream or Cool Whip and fill the shells for a creamy variation. 

Easy Microwave Lemon Curd

• 1 cup freshly squeezed lemon juice (about 4 large, juicy lemons)
• 1 cup sugar (I grated the rind from 2 of the lemons and combined with the sugar in a food processor, for an intense lemon flavor)
• 1/2 cup (8 tablespoons) butter, melted
• 2 large eggs

 

• 8 ounces freshly squeezed lemon juice
• 7 ounces sugar
• 4 ounces butter, melted
• 2 large eggs
• 227g freshly squeezed lemon juice
• 198g sugar
• 113g butter, melted
• 2 large eggs

  DIRECTIONS                                

1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.

2) Microwave the ingredients 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. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.

4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.

5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Makes about 2 cups.

I'm having blackberry and sage infused water today in the garden, which was inspired by my candle, which is scented with the same things.  To make the water, crush some blackberries, add water and some fresh sage leaves, and infuse overnight.  It makes a beautiful pink color and is very refreshing for summer!

I added some pretty pink trim to my canning jar.  My lady vase is filled with some pink flowers, sage leaves and a couple of fern sprigs.

I am sharing this with:



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