Up until Hungry Hubby and I moved into the Apple Chapel, we hadn’t owned a microwave in years. We’d both grown up in homes with them but we didn’t have the space to accommodate even a small one, but there is one built into the kitchen here. I will admit to belonging to the “anti-microwave” brigade for a long while but really, it’s a senseless prejudice I can’t quite understand anymore.
Obviously the original besmirching of microwave cooking is justifiable – no one should be eating microwave meals from a plastic tray, full of artifical preservatives, salt, sugar and all kinds of nasties if you have any concern for your health, but they do have their uses.
Besides reheating meals I’ve batch cooked, frozen then defrosted (in the fridge overnight, I draw the line at using the microwave to defrost my food), I’ve recently discovered that you can make the most Luscious Lemon Curd you’ve ever tasted in the microwave!
Believe me, I understand if you are sceptical. It sounds like a lemon scrambled egg splattered nightmare waiting to happen but I promise this works brilliantly. A foodie friend of mine called Rita shared her recipe for Microwave Lemon Curd a while back and our mutual buddies have been going crazy for it.
I’ve already made a heap of it myself (and rumour has it, you will need some for an upcoming recipe or two… 😉 ) and have barely adapted the original recipe to what you see here today.
It’s thick and smooth and utterly delicious to eat. Making it in a double boiler has landed me in trouble over the years as I’ve either overcooked it or I’ve not got the heat high enough and it hasn’t set, which worries me as I’m never sure it’s safe to partially cook then reheat the curd to try and get it to set the next day.
This way, you get a perfect set every time. If your microwave is super high-powered, you may want to zap it in 30-second increments until you know how it will cook for you but don’t be scared – like melting chocolate, you’ll wonder why you ever bothered with a bain marie and make your lemon curd this way every time from now on! Thanks to Rita for a genius recipe 😀
And psst, I use Clarence Court eggs and they are perfect here as their crazy deep orange-yellow yolks give this beautiful, vivid, all natural sunshine yellow colour to the finished lemon curd.