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Microwave Lemon Curd couldn’t be easier, or more delicious. It’s perfect for topping yogurt, ice cream, cheesecake and so much more!
If you’ve been following my blog for any length of time, you are well aware of the fact that I am a sucker for lemon desserts.
From lemon lime cupcakes and glazed lemon blueberry bread to this microwave lemon curd, I’m all about lemons – all summer long.
If you’re a lemon lover and have never made homemade lemon curd, print this recipe, head to the store, grab yourself a bunch of lemons, and get to making this microwave lemon curd.
While you’re at the store, be sure to also grab some vanilla bean ice cream, a cheesecake AND mini tart shells because you’re going to eating this sweet and tart spread on ALLTHETHINGS.
If you have never made lemon curd before, it’s a very basic process of heating eggs, butter, sugar, lemon juice and zest.
This combination of ingredients creates a thick, tart lemon spread that you’ll want to eat with a spoon. No shame here, I’m totally guilty of eating spoonfuls of the stuff with a little spray of whipped cream.
There are numerous methods for making lemon curd, but my absolute favorite way is in the microwave.
WHY I LIKE TO MAKE MICROWAVE LEMON CURD
Yes, the microwave.
Now before you tell me it’s easier to make lemon curd on the stove, I hear what you’re saying. And while I agree that making it on the stovetop is pretty simple as well, I find that cooking it in the microwave is just easier.
With this microwave method, you don’t have to mess with a double boiler, or really worry about cooking the eggs too much and ending up with little specks of scrambled eggs in your curd.
You may kind of feel like you’re cheating a bit and possibly become lemon curd obsessed since you can whip up a batch in about 5 minutes!
HOW TO MAKE LEMON CURD IN THE MICROWAVE
To make lemon curd in the microwave, start by whisking together all of the ingredients in a microwave-safe bowl.
Then cook the curd on full power in 1-minute intervals, stirring after each minute. After about 3-5 minutes (depending on your microwave), the curd will have thickened so it coats the back of a metal spoon.
At this point, I like to run it through a fine metal sieve, just to remove any bits of egg that may have scrambled during cooking.
After the lemon curd cools, pop it into the refrigerator for about 2 weeks. It will continue to thicken as it cools, making that thick, luscious lemon curd that we all love so much.
HOW DO I SERVE LEMON CURD? ON EVERYTHING
Once you taste this easy lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on. Whether you spread it on scones, waffles, or mascarpone pancakes, or spoon it over your favorite angel food cake, this lemon curd is sure to become one of your new favorites!
If you need some ideas to use up your microwave lemon curd, I love to use it in baking recipes, too! I’ve added it to No-Baked Layered Lemon Pie, Roasted Berry Napoleons, Mini Lemon Cheesecakes and Lemon Cheesecake in a Jar, just to name a few.
Microwave Lemon Curd
Equipment
Ingredients
- 1 cup granulated sugar
- 3 eggs yolks and whites
- 1 cup fresh lemon juice about 4-5 lemons
- zest of 3 lemons
- ½ cup unsalted butter melted
Instructions
- In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.
- Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending 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 or container.
- Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipes look yummy! Thanks for sharing.
Thanks so much, Lauren. I hope you love it! I really appreciate you stopping by.
-Jamie
Can you use lemon juice out of the bottle instead of fresh lemons?
Hi Donna – In a recipe like this that depends so heavily on the lemon flavor, I really like to stick to fresh lemon juice. The flavor is far better and you can be sure it doesn’t have anything else added to it. Happy baking!
-Jamie
I made this today to compliment a pavlova recipe I made today. Omg it’s wonderful, easy and tastes just perfect! Mine cooked in three mins. Perfect!
Thank-you for sharing this recipe.
So happy to hear you enjoyed the lemon curd, Phyllis! Thanks so much for stopping by and leaving your feedback!
-Jamie
I have an old English recipe for lemon curd. It is tried and true. But I really like the ease of this microwave recipe Might try it with limes also. Do you have any recipes for limes or oranges? Thanks for great lemon curd
Hi Cheryl – I do not have any recipes for lime or orange curd. If you happen to tweak it for either, please let us know how it goes! Happy baking.
-Jamie
Hi. I love this recipe and so does my husband. I am wondering what the best way to preserve some of the curd would be. I have limited freezer space so freezing is out but I could can it if that would work?? Thank you.
Hello! I haven’t attempted canning or preserving this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
I tried this a few weeks ago. It’s amazingly easy. I love the stuff. Thinking about trying this with lime and orange juices. I’ve shared it with freinds. Some love it, some say too sour. I put it on my pancakes and roll them up like a crepe to eat out of hand. Super yummy.
So happy to hear you enjoyed the curd, Bitsy! I’ve tried it with limes and oranges and it’s soooo good! Thanks so much for stopping by and leaving your feedback!
-Jamie
I was thinking of making a lemon meringue pie using this recipe and reread through the comments where someone mentioned that. You said you wouldn’t advise using this recipe in the pie. But that got me thinking… It might work if I mix a small amount of the meringue into the curd – just to get it to set more like pie filling – then top with a good amount of meringue and bake for a few minutes. Just a thought though I have yet to try it.
Thanks so much for stopping by, Crystal! If you try it, I’d love to hear how it turns out. Happy Baking!
-Jamie
Have made this twice now – wonderful stuff and so easy. Brings back my childhood (with scones no less). Wondering – ever doubled this? It goes so quickly, I wanted to make a double batch (considering giving some as a gift, maybe, maybe not) but wondered about the cooking time. Thanks so much.
So happy to hear you enjoyed the curd, Beth! I have no tried doubling this recipe, so I am not sure of the result. If you try it, I’d love to hear how it turns out. Thanks so much for stopping by and leaving your feedback!
-Jamie
The “hardest” part is getting the juice out of the lemons! Otherwise, this is a super easy recipe and delicious. It has a good tart flavor. Thanks for an easy recipe!
Alexandra-
I totally agree. I actually bought a little electric lemon juicer from Amazon to use for this curd recipe and homemade lemonade. I love the little thing!
-Jamie
What are your thoughts on multiplying the ingredients by 1.5 or just doubling it? Better to make 2 batches instead?
Hello! I haven’t attempted doubling (or otherwise increasing) this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie