I have made this twice in the microwave, I did one minute for the first minute, then descended to 45 seconds, then 40 seconds, then 35 seconds, then added butter and did it for 35 more seconds and it was done, no egg whites to strain out, after trying this recipe. I did cut the butter down to by 1/2 of what it called for the second time and it tasted more lemony than the first time. This is great to serve on the side with a lemon cake, as it could get the cake soggy, using it as a filling, unless you serve it fairly soon after making.
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I have made this twice in the microwave, I did one minute for the first minute, then...