Lemon Curd in the microwave 

When I was a boy, during the study holidays in England (late 60) I often tried the lemon curd tart. 
Then for years I haven't 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've found a way to prepare it in the microwave!

Here's how to prepare it.

Ingredients:

 Preparation:

Wash the lemons, remove the rind and chop it; then squeeze and filter the juice. Melt the butter in a microwave container (350 x 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 the microwave, covered, to 500 x 45 ”x 4; removing the container from the oven each time and stirring again to prevent lumps from forming.

Normally at the end of the fourth period the cream is ready; but every microwave is different and therefore it may be necessary to decrease or lengthen the cooking times as well as the periods: the only thing is to try (I often prepare the béchamel, the zabaglione and the custard).

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

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• Excellent also spread on bread!

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