My Beautiful Mother! (She would probably kill me if she knew I posted a picture of her on the internet, but I’ve always thought she was one of the most beautiful women I know.)
In (slightly early) honor of Mother’s Day, this recipe is dedicated to my mom.
My mother is a wonderful woman, and I have her to thank for my cooking acumen. Growing up, I spent almost as much time sitting on the kitchen counter or perched on a chair helping her cook as I did playing outside with my friends. Despite the fact that we’re both getting older, I still see her as she was when I was small, happily teaching me everything there was to know about cooking and baking. I still call her with questions like how to cook her meatloaf; she keeps telling me that I should write down the instructions, but I like calling her to ask.
My mother made Lemon Meringue Pie every single summer. I remember cracking the eggs, learning how to separate them, stirring in the lemon juice and licking the thick curd off of the wooden spoon; I remember watching her whip the meringue, and using the spatula to form pretty peaks. Unlike most lemon meringue pies, hers had a mildly tangy lemon filling with a lightly sweetened meringue. Her pie tasted like summer. Sadly, her recipe was lost and I’ve never found another like it.
If I could choose one item that encompasses every good memory I have of my mother, this would be it. I found this recipe for Microwave Lemon Curd a few days ago, but I had to wait until I had a free moment to make it; tonight was the night. I’ve never tasted lemon curd before, but everything I’ve read about it suggests it tastes like Heaven in a jar. The moment I licked the spoon, I was transported back to those childhood summers, learning to cook and idolizing the woman who magically turned eggs, lemon, and sugar into one of my favorite treats. This curd isn’t quite as thick as Mom’s lemon filling, but the flavor is absolutely perfect. It might not be Heaven, but it’s close.
Mom, this one’s for you!
1 cup white sugar
1 cup fresh lemon juice (about 4-5 lemons)
zest of 2 lemons
1/2 cup unsalted butter, melted
In a large microwave-safe bowl, lightly beat the eggs. Add the sugar and whisk together until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
Cook in the microwave on full power for 3-5 minutes, stirring after each minute. The amount of time will vary based on the strength of your microwave**. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar.
Notes: **Mine took 5 minutes in an 1100 watt microwave.
This recipe makes just under 3 cups.
Store lemon curd in the refrigerator for up to 2 weeks.
Adapted from Microwave Lemon Curd by My Baking Addiction.