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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.
I can’t wait to try this recipe. I love lemon curd on gingerbread. Thanks for the recipe. It seems easy.
Thanks so much for stopping by, Barbara! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I made this today in the microwave for the 1st time. It turned out fantastic. So much easier then doing it on the stove top. And it tastes heavenly. I have a 1100 watt microwave and it took 5 ,mins to make it. I ended up making a double batch and got 6 ,jars of beautiful lemon curd. From now on this will be my go to receipe. Thankyou
Absolutely perfect, no need to strain, so easy thank you
So happy to hear you enjoyed the curd, Mary! Thanks so much for stopping by and leaving your feedback!
-Jamie
Sounds so delightful
Thanks so much for stopping by, Carol! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I love lemon. Real lemon not fake lemon. Lemon meringue pie is so good if it’s tart
Thanks so much for stopping by, Sue! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Are you kidding?! This is the easiest and most delicious lemon curd ever. I would never have tried making it but this is so clever. I’ve made it three times and it always comes out perfect. Thanks.
So happy to hear you enjoyed the curd! Thanks so much for stopping by and leaving your feedback!
Oh WOW! So quick and easy – it started thickening up at the 3 1/2 minute mark. It’s perfectly tart. I added the juice of half a lime and the zest of a whole lime to this batch. I made this batch with a few of the lemons I got at Costco.
I had a spoonful with a serving of rhubarb apple crisp and plain yogurt.
So happy to hear you enjoyed the curd, Melissa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Any idea on how to cut the sugar down or if Stevia could be used? And would it make it to runny.
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
I wonder if you could can this when it’s done? The one other time I made it (over the stove) I canned it so I could use them as presents later. It worked great. So I may double the recipe try that with this.
Hello! I haven’t attempted canning 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 turned out. Thanks so much for stopping by.
-Jamie
I made this for my older grandson, who has loved lemons since he was a toddler. We used it in mini tarts. They were delicious and a little bit addictive. lol At one point, my husband and grandson were dipping cookies into the leftover curd, completely cleaning out the bowl.
The recipe is easy to make. I confess that I did use bottled lemon juice rather than fresh, as it was what I had on hand. It still turned out great! Today, I’m making the curd again today to use in a St. Patrick’s Day trifle with pound cake and fresh berries. Yum! Thank you so much for this ultimate recipe – quick, easy, and delicious!
So happy to hear you enjoy the curd, Doris! Thanks so much for stopping by and leaving your feedback!
-Jamie