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Easy Microwave Lemon Curd

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This microwave lemon curd definitely checks all of the boxes when it comes to effortless recipes! This silky, buttery, not-too-tart, and not-too-sweet sauce tastes so sophisticated you won’t believe how easy it is to create. Besides just eating it with a spoon, there are many ways to use lemon curd; it is just a matter of finding enough time to enjoy the possibilities!

 

Ingredients

  • 1 cup sugar

  • 2 large lemons, enough to yield 1/2 cup of fresh juice and 2 Tbsp zest

  • 2 egg yolks (reserve the whites for another use or discard)

  • 3 large eggs

  • ½ cup (1 stick) Salted Challenge Butter, cut into cubes 

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Instructions

  1. In a large microwave-safe bowl, whisk together the sugar, eggs, egg yolks, lemon juice, and zest until smooth, stir in butter.

  2. Microwave on high power for 30 seconds. Remove and stir vigorously with a whisk. Continue to cook 30-second intervals, stirring after each interval. It will take 3-4 minutes, depending on the power of your microwave. Lemon curd is done cooking when it coats the back of a metal spoon. You can also check it with an instant thermometer. The curd is done when it reaches 175˚F.

  3. Remove from the microwave and whisk well. Allow the curd to cool to room temperature; it will thicken as it cools. Place into an airtight container. Lemon curd can be stored for up to 10 days in the refrigerator.

Yield: 2 Cups

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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