1/2 c. butter or margarine
1 c. granulated sugar
1 tsp. grated lemon peel
1/3 c. fresh lemon juice
1 large egg
Put the butter in a microwave-safe bowl. Melt butter on high for 45 to 60 seconds. Whisk in the sugar, lemon peel, and juice. Then add the egg and whisk until blended. Microwave on medium high (I chose power level 7 out of 10) for 2 to 4 minutes, stirring two or three times during this time. It should thicken a little. Serve warm or cool. It will thicken further as it cools.
Lemon curd is delicious served on pound cake, ice cream, scones, or a slice of homemade zucchini bread!
Yes. Zucchini bread. I made some for the tea party and revisited it today. The zucchini, fresh from the farmers' market, were quite nice, but the bread's the thing. While possibly not as amazing as my mom's zucchini bread (fondness and nostalgia may sweeten that memory), my slice was an excellent vehicle (good crumb, smooth and subtle flavor, evenly baked) for a citrusy condiment. The sweet-sourness of lemon curd topped it perfectly.
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