grated rind from 2 lemons - (approximately 2 tablespoons)
½cup(113g)fresh lemon juice
¾cup(150g)granulated sugar
⅛teaspoontable or sea salt - (optional)
3(150g)large eggs
Instructions
Melt 1/2 cup butter in a small Pyrex measuring cup. Set aside.
If using a blender or food processor: Add grated rind from 2 lemons, 1/2 cup fresh lemon juice, 3/4 cup granulated sugar, ⅛ teaspoon table or sea salt, and 3 large eggsto a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, ⅛ teaspoon salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
Pour melted butter into the lemon mixture and continue to blend until smooth.
Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.
Notes
Lime Version: Substitute lime juice for the lemon and grated lime for the grated lemon.Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice.I like to add a touch of food coloring to the lime and orange. Otherwise, they are yellow and look almost identical to the lemon.