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Lemcon cured can be served with fresh fruit, meringue, vanilla ice cream or yogurt or use to fill bite-size tart shells.

Tad Seaborn/The Globe and Mail

If I wasn't so lazy I'd be eating lemon curd all the time. But that would require standing and stirring the egg-yolk lemon mixture over a bain marie, a technique I imagine pulling out only for special dinner parties if I really want to impress my guests. But recently I heard about a microwave lemon curd recipe and my heart skipped a beat (this had happened once before when I discovered making bacon in the oven).

One bowl, a few stirs, the pressing of a button. And suddenly I had a jar of lemon curd – to eat any time, totally alone, no guests allowed. Mine. All mine. Go away and make your own.

This will make about 2 cups.

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In a medium, microwave-safe bowl combine 3 eggs and 3/4 cups white sugar. Whisk until well combined.

Add 1/2 cup fresh squeezed lemon juice, 2 teaspoons of lemon rind and 1/2 cup melted butter.

Microwave, uncovered for 3-5 minutes, stirring every minute until the mixture thickens (it should coat the back of a spoon).

Allow to cool in the fridge where it will set further.

Note: The reason you cook a curd in a bain marie is to prevent the eggs from scrambling by using indirect heat. If your microwave is newer, or very powerful, start a couple notches below full power to cook slower and keep the curd smooth. If you do end up with a grainy first batch, you can just pass it through a fine sieve.

Serve with fresh fruit, meringue, vanilla ice cream or yogurt or use to fill bite-size tart shells.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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