Lemon Curd in the microwave

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When I was a boy, during study holidays England (late '60) I often taste the tart with lemon curd.
Then for years I have not had the chance; but it always remained in my mind!

Nowadays, if desired, it is also found in the supermarket but, homemade, it has a completely different taste.
I use lemon curd as a filling for some delicious minicrostatine and sometimes like ice, stretched with milk, for some fruit puffs.

The ingredients are few and simple; it takes only a lot of patience and care to prepare it in a bain-marie.
And since I'm naturally lazy, I found a way to prepare it in the microwave!

Here's how to prepare it.

ingredients:

lemons, possibly "bio"

pz

2

eggs

pz

2

butter

gr

50

sugar

gr

100

cornstarch

CT

1

pure vanilla

pinch (made with three fingers)

1

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Wash the lemons, remove the zest and chop; then squeeze and strain the juice. Melt the butter in a microwave container (x 350 30 "x 3).

Meanwhile, whisk eggs and sugar until creamy. Combine the butter and the cream, stirring constantly with a small whisk add the lemon juice, zest, and then to finish vanilla and cornstarch.

Switch to microwave, covered, to 500 x 45 "x 4; removing the container from the oven each time and mixing again to prevent lumps from forming.

Normally at the end of the fourth period, the cream is ready; but every oven is different and therefore may be necessary to reduce or lengthen the cooking time as well as the periods: the only thing is to try (I prepare often so also the sauce, eggnog and pastry cream).

The cream, stored in one or two jars, should be kept in the fridge and used within three or four days.

JComments {ein}

ADVICES AND NOTES:

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  • Excellent also spread on bread!

Declarations

0 #1 Adolfo 2018-04-23 05:40
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