was. I used 2 eggs and 2 yolks since I had yolks leftover from making the Paradise Macaroons(yum). I have some wonderful last minute gifts now. I used pint jars, and wish I had the smaller 8 oz jars because I got just 3 pints. but I can surely make up some more. juicing the lemons is the hardest part. I did strain the curd. I'm baking some mini bundt pound cakes tonight to put in the baskets with the curd. yum.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=50100
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Sylvia: I made a double batch of your Microwave Lemon Curd last night and can't believe how easy it
- Thread starter angak
- Start date
I'm at work, so don't know, but I did it at 1 minute bursts, and finally 1.5 and even 2 to speed
it up a bit. try it at 75 % or 80% for the 1 minute segments. I think it should be fine. I ended up straining mine and it's lovely. David Lebovitz has a recent post on Meyer Lemon Curd. he cooked his stovetop, and that's what gave me the idea, but I wanted to try the microwave method, and just have Eureka lemons. His ingredient ratio is much different though. I covet your Meyer Lemons. Is that bad before Christmas??
it up a bit. try it at 75 % or 80% for the 1 minute segments. I think it should be fine. I ended up straining mine and it's lovely. David Lebovitz has a recent post on Meyer Lemon Curd. he cooked his stovetop, and that's what gave me the idea, but I wanted to try the microwave method, and just have Eureka lemons. His ingredient ratio is much different though. I covet your Meyer Lemons. Is that bad before Christmas??