Categories: puddings- Custards- Flans
Ingredients
- 6 lemons, zest and juice
- 1/2 cup butter, softened
- 2 cups sugar
- 4 eggs
Directions
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Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
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Beat butter and sugar at medium speed with an electric mixer until blended. add eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3 quart microwave-safe bowl.
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Microwave at high 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
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Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming, and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
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makes 2 cups
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Stove-Top Method:
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Prepare as directed through step 2, transferring mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed a directed In step 4.