{"id":1094,"date":"2017-12-08T10:17:45","date_gmt":"2017-12-08T16:17:45","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1094"},"modified":"2017-12-08T10:17:45","modified_gmt":"2017-12-08T16:17:45","slug":"microwave-lemon-curd","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2017\/12\/08\/microwave-lemon-curd\/","title":{"rendered":"Microwave Lemon Curd"},"content":{"rendered":"<p>Lemon curd is delicious, and you need to make some now!<\/p>\n<li>1 cup granulated sugar<\/li>\n<li>3 eggs (yolks and whites)<\/li>\n<li>1 cup fresh lemon juice (about 4-5 lemons)<\/li>\n<li>zest of 3 lemons<\/li>\n<li>1\/2 cup unsalted butter, melted<\/li>\n<p>In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.<\/p>\n<p>Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.<\/p>\n<p>Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.<\/p>\n<p>Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.<\/p>\n<p>There are recipes out there for shelf stable lemon curd you can hot water bath process. This is not one of them&#8230; eat it on toast, crumpets, or with a spoon!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lemon curd is delicious, and you need to make some now! 1 cup granulated sugar 3 eggs (yolks and whites) 1 cup fresh lemon juice (about 4-5 lemons) zest of 3 lemons 1\/2 cup unsalted butter, melted In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1094","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1094","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1094"}],"version-history":[{"count":1,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1094\/revisions"}],"predecessor-version":[{"id":1095,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1094\/revisions\/1095"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}