Skip the double-boiler. Bright lemons and sweet limes combine into an incredibly simple curd. Using a blender or the microwave, you can have a smooth, tangy curd in about five minutes that keeps for two weeks in the refrigerator or up to a year in the freezer.
Keep a jar on hand to dollop over angel food cake or pound cake with whipped cream, spoon over ice cream, spread between cake layers, or use on pancakes and waffles. Or, if you’re like me, pucker up and eat it straight from the spoon.
Years ago, when my children were very small, we had a notoriously voracious dog named Hambone. Hambone could — and would — eat anything he could reach: his kibble, other pets’ food, a pound of butter still wrapped, crayons, and trash. He was indiscriminate and lightning fast.
One winter afternoon I prepared scones and clotted cream for a Bible study snack and set out to make lemon curd. I squeezed an enormous amount of citrus and then began the traditional double-boiler method: whisking the egg yolks, sugar, and lemon juice until thick, then adding butter a little at a time. I’d made a quadruple batch, so I whisked and whisked until nap time had passed and the kids woke up.
I put the finished curd on the porch to cool and tended the children until I heard a metal clatter. Hambone had polished the bowl clean. Furious, I locked him out, comforted the kids with a movie, and made another, single batch. The dog was too stuffed to bother the door, which was probably for the best.
That episode taught me two things:
- Never leave food where a hungry dog can reach it.
- Lemon curd is far easier to make than I once believed.
The second lesson changed everything. You don’t need to stand over a double-boiler and whisk until your arms ache. A sturdy blender or a microwave will produce perfect curd quickly. I prefer the blender method: add the ingredients, run it on high for several minutes, and you’re done. If your blender isn’t powerful, the microwave method is a safer, quicker alternative to the stovetop technique.
After mastering the quick methods, I experimented with flavors. My favorite is a bright lemon-lime curd using both juices and zests. Lemon provides sharp brightness while lime adds depth; sugar softens the acidity and the egg yolks create a creamy custard-like texture. The result is a vividly flavored curd that truly makes your mouth water.
Because it’s fast to prepare, I like to keep a jar in the fridge for cravings. Store lemon-lime curd in an airtight container in the refrigerator for up to two weeks, or freeze for up to a year if you need it to last longer, though it rarely does.
Lemon Lime Curd (Easy Blender or Microwave Method)
Rebecca Lindamood
Ingredients
- 1 cup freshly squeezed lemon and lime juice about 4 lemons and 5 limes
- 1 cup granulated sugar
- 5 tablespoons butter melted and cooled slightly
- 9 egg yolks
- zest of 2 lemons and 2 limes use zest from the fruits you squeezed
Instructions
Blender Method (use a powerful blender that can run on high for several minutes):
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Place the citrus juice, sugar, melted butter, and egg yolks in the blender. Secure the lid, start on low, and gradually increase to high. Run the blender on high until steam vents from the top and the mixture reaches at least 170°F (use an instant-read thermometer). If you don’t have a thermometer, dip a spoon into the curd and draw a line through it — if the line holds for about 5 seconds before the curd merges back, it’s ready.
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The curd will thicken as it cools.
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Stir in the citrus zest and pour the curd into clean jars or heat-proof containers. Let cool slightly, then refrigerate. Press plastic wrap onto the surface to prevent a skin from forming if desired. Refrigerate up to 2 weeks or freeze up to 1 year.
Microwave Method:
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In a large microwave-safe bowl, whisk the egg yolks and sugar until smooth. Whisk in the citrus juice and butter. Microwave uncovered on high for 5 minutes, whisking thoroughly after each of the first four minutes. In the final minute, whisk every 15 seconds until the mixture reaches at least 170°F. If you don’t have a thermometer, use the spoon test described above.
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The curd will thicken as it cools.
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Strain the hot curd through a fine-mesh sieve into a bowl to remove any curdled bits. Stir in the zest and transfer into clean jars or heat-proof containers. Let cool slightly before refrigerating. Press plastic wrap onto the surface if desired. Refrigerate up to 2 weeks or freeze up to 1 year.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred tool.
did you make this recipe?
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