Microwave Lemon Curd with Canning Instructions
Bright, zesty, and irresistibly creamy, this Microwave Lemon Curd with Canning Instructions is the ultimate burst of sunshine in a jar! Made with fresh lemon juice, vibrant zest, and just five simple ingredients, this quick recipe comes together in under 10 minutes of prep time with the help of your microwave. No double boiler needed! Perfect for beginners, the foolproof canning instructions allow you to preserve this luscious curd for up to three months, making it a delightful homemade gift or pantry staple. Whether spread on toast, swirled into yogurt, or used as a filling for desserts, this refreshing treat is a tangy-sweet flavor sensation. Learn how to whip up this easy lemon curd and enjoy its vibrant taste all year long.
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Recipe Information
Ingredients
- 3 large Lemons (zested and juiced)
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 large Eggs
- 0.25 teaspoon Salt
Instructions
1. Wash and dry the lemons, then zest and juice them. You should have about 1/2 cup of fresh lemon juice and 1 tablespoon of zest. Set aside.
2. In a microwave-safe bowl, whisk together the sugar and eggs until smooth and well combined.
3. Add the melted butter, lemon juice, lemon zest, and salt to the egg mixture, whisking until fully incorporated.
4. Place the bowl in the microwave and cook on high for 1-minute intervals, stirring well after each minute to prevent curdling.
5. Repeat this process 5-6 times, or until the mixture thickens enough to coat the back of a spoon. The curd will continue to thicken as it cools.
6. Strain the lemon curd through a fine-mesh sieve into a clean bowl to remove any lumps or bits of zest, if a smoother texture is desired.
7. Pour the hot lemon curd into sterilized jars, leaving about 1/4 inch of headspace at the top.
8. Wipe the rims of the jars with a clean, damp cloth, then secure them with sterilized lids and rings.
9. To can the curd, process the jars in a boiling water bath for 15 minutes to ensure a proper seal. Make sure the jars are fully submerged in water during the process.
10. Carefully remove the jars from the water bath and allow them to cool on a towel-lined counter. Once cool, check that the lids have sealed by pressing down on the center of the lids—there should be no give.
11. Store unopened jars in a cool, dark place for up to 3 months. Once opened, refrigerate and use within 2 weeks.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 205.0 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
