Thursday, October 15, 2009

Shortbread Tarts and Microwave Lemon Curd

I made some gingerbread the other night and wanted a lemon sauce for it.

I've looked up Lemon Curd recipes before (it's basically a soft-set lemon sauce/pudding, for those who don't know. You can buy it in the jam section of your grocery store), but I have never wanted to make it.

Why? Lemon Curd is egg-based and most egg-based custards/puddings that I've made have tasted eggy to me. That's why I like this recipe for Lemon Pie.

Anyway, I decided to give the egg-based Lemon Curd a try when I found what looked to be an almost-too-simple-it-couldn't-be-good Microwave Lemon Curd recipe on allrecipes.

Well, it WAS super simple...and it was SUPER good! If you can push the buttons on a microwave and operate a whisk, you can make delicious Lemon Curd! (Oh, and it wasn't eggy at ALL!)

It was yummy while still warm over the gingerbread, but after letting it set in the fridge overnight, I made up some shortbread tarts to use up the rest. (Mom-in-law, have I thanked you for that mini muffin pan?!) :-)

*Note: the Lemon Curd never sets as hard as a typical pudding. Lemon Curd is meant to be a sauce or filling...I don't believe it would work well as an entire pie. Too soft.*

Super easy dessert! The shortbread recipe is going to be my go-to tart recipe! That was super simple, too!


1 cup butter or margarine, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour

In a mixing bowl, cream butter and sugar. Add flour; mix well. (I used my electric mixer and continued to beat until the mixture came patient). Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 teaspoon of desired filling into each tart.


1 cup white sugar
3 eggs
1 cup fresh lemon juice (I used bottled lemon juice)
3 lemons, zested (didn't have and not sure I'd want "bits" in my curd anyway)
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon (Took only 4 minutes in my will be like syrup. But, if it coats the back of a metal spoon, it's DONE!). Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

Recommend: YES

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theUngourmet said...

These are too cute! It's nice to know that there is an easy way to make lemon curd. I'll have to try it!

Jelli said...

Stephanie, I've also used this recipe for micro lemon curd and found it to be fabulous! It's so much easier than standing at the stove sweating over a hot pot.Your tarts look scrumptious! My husband would love these.

Rhiannon Bosse said...

Steph! oh these look amazing! I can kind of taste the lemonyness in my mouth ahhhh can you ship me some?? :)

Heidi said...

Yum Yum!!

MaRiN said...

Yum! I've never made lemon curd before. The tarts look delicious!

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