I've never made homemade lemon curd prior, actually, I don't' think that I have ever even had it period before making this batch. It's one of those things I had often times looked at on grocery store shelves, picked up and nearly bought but never actually did. So when I came across this recipe I knew it was something that I needed to try, lemon is such a complementary flavour, especially this time of year and this curd requires no stove to make-all of the cooking is done in the microwave, yes the microwave!
The curd is super versatile and can be enjoyed drizzled on top of vanilla ice cream, smothered on a slice of toast, mixed in a drink of choice or as we did here, made into a mousse (just to name a few ideas), it’s basically the perfect spring or summer add-on or add-in. The options for it's use really are endless.
Homemade Lemon Curd
From Barefeet in The Kitchen
1/2 cup butter
1 1/4 cups sugar
1 egg yolk
1 cup fresh lemon juice
zest from 3 large lemons (about 1/4 cup fresh lemon zest)
Melt butter in a small dish in the microwave. Whisk the sugar and eggs together in a medium size glass bowl. Add lemon juice and zest, whisk again. Slowly add the butter and whisk once more until smooth.
Microwave at 50% power for 1 minute (I just used full power). Remove from the microwave and stir. Microwave an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes, stirring after each minute. When the mixture is thick enough to coat a spoon, remove from the microwave and pour through a fine strainer to remove any flecks of zest (I opted to leave the zest in as I like the texture and added flavour).
The curd will thicken in consistency as it cools. Pour into a dish or jar with a lid and store in the refrigerator for up to 3 weeks.
*To make lemon mousse, I whipped 1 cup of heavy cream with 1/4 tsp vanilla in the bowl of an electric mixer until stiff peaks formed. Then I folded the whipped cream into 1 cup of lemon curd that was freshly cooled but still slightly runny (I made the mousse right after making the curd). If you make the mouse with curd that has been chilled already, you may need to microwave it just a bit to loosen it up a little in order to incorporate it with the whipped cream. Be sure that the curd is not “warm” was though as it will melt the whip cream and cause it to deflate. This makes about 4 medium sized servings. I then garnished each serving with fresh blueberries and mint in an arrangement to look like little berry sprigs and zested more fresh lemon over everything.