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Microwave Lemon Curd

Reviewed: Jan. 28, 2010
I made this using the proportions stated. It's a little bit sweet for me, but wonderfully lemony and just tart enough. As some suggested, I made sure the sugar & eggs were mixed well, and used a hand mixer. It made for a foamy mixture, so when microwaving, I used 50% power for 1 minute at a time, whisking gently after each minute. By the time it was cooked (~5-6 min), the foam had subsided and incorporated back into the mixture. It was perfect in consistency after refrigerating. No need for any further thickening.
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