Flashback Friday ~ Microwave Lemon Curd

I'm having computer trouble so just a quick flashback until I get my new harddrive! I'm using my old old old computer that I bought back in the stone ages... And let me tell you one thing. This is one flashback I would seriously love to have skipped. The computer age back in 2001 was VERY slow and painful! By next week this time I should be zipping along again at the speed of light! So in the meantime lets take a quick peek at January of 2008 when I made some Microwave Lemon Curd..a recipe shared by my friend Carol at There's Always Time to Cook. I think she got the recipe from a gal named Colleen. I used this easy as pie recipe to top the cute little cheesecupcakes pictured above. I made them with a basic cheesecake recipe and swirled with the curd before baking.

Microwave Lemon Butter (ColleenOz)

4oz butter (NOT margarine)

3/4 cup lemon juice (about 3 lemons' worth)

all the rind from the lemons

grated 1 cup sugar (I use superfine)

4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilized jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short. Makes about 3 medium sized jars. Sneaky notes: If you are making a lot of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverized. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white, which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary.

Here's a little photo flashback to Summer of 07

If anyone else has something they want to flashback to please join me for Flashback Friday! Put your link here and take a peek at the other flashbacks!

I'd like to make this My Foodie Friday Post as well. Please go take a look at all of the great posts over at Design's by Gollum!