Easy Microwave Citrus Curd Recipe (2024)

FAQs

Can you make curd in the microwave? ›

Quick, easy small batch microwave lemon curd! This recipe yields one cup of lemon curd and you make it in a mason jar in the microwave. It's just as good as lemon curd cooked over the stove; silky, smooth and very tart. It'll take 10 minutes at most, and cooks in two minutes.

One way to maximize the amount of juice you will get is to microwave the fruit before juicing it. Romanoff says that he suspects that the microwave warms up the cell walls in the fruit, making it easier to juice. We recommend starting with 20 seconds and adding time as needed.

A simple trick: Put your citrus in the microwave. The fruit will be easier to squeeze and the process will reap more juice for whatever you're cooking up. This nifty move works for pretty much any kind of citrus that you'd juice: Think lemons, limes, oranges and grapefruits.

Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Lemon is abundantly rich in Vitamin C. Vitamin C is sensitive to heat. So, when you warm lemon juice you lose its Vitamin C content and many other nutrients as well .

But, it must be noted that vitamin C is extremely heat-sensitive, and the nutrient gets easily destroyed by heat. “This is why you should never put lemon juice on food which is still hot, or still cooking on the flame.

Why does my lemon curd taste metallic? A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy.

Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, move the container from the freezer to a refrigerator at 40°F or colder for 24 hours before intended use. After thawing, store in the refrigerator in a covered container and consume within 4 weeks.

Can you cook cheese curds in the microwave? ›

You can revive the squeakiness in your cheese curds by putting them in the microwave for 3-5 seconds. This re-bonds the calcium and protein structures, amping up the squeak factor.

Microwaving is a much easier and dare I say better method.

The milk heats in just a few minutes with no need for stirring and doesn't scorch at all. Once you stir in the cultures, you let the yogurt sit covered in the microwave with the power off and the door shut.

In the microwave

The microwave method: Pour milk into a microwave-safe container and microwave on medium-high (70%) power, stirring every 15 seconds, just until steam begins to rise from the milk. To scald milk for custards or yogurt, heat 250 mL (1 cup) on high for 2 to 2 ½ minutes.