This post may contain affiliate links. Please read our privacy policy.
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 made this last night. OMGosh it is perfect. I had some on icecream as a topping while it was still warm. It is so EASY, SIMPLE to make, TANGY and FOOL PROOF. Thank you ,thank you,thank you.
Yay! So glad to hear you enjoyed it!
-Jamie
Can I cook in the oven? If yes can you give me instructions?
Hi, Areej! I wouldn’t make lemon curd in the oven, but you could try making it on the stovetop. Whisk the sugar and eggs constantly over medium heat, and then add the lemon juice and lemon zest. You’ll probably have to whisk around 10 minutes or so. After the curd has thickened, remove from the heat and whisk in the butter. Let me know how it goes!
Hi , can we do this with orange or any tangy fruits
Hi, Padmaja! I think you could try it with any kind of citrus. Let me know how it goes!
White sugar: is it confectioner’s sugar or regular sugar? Thank you!
Hi, Cathy! White sugar is regular sugar aka granulated sugar. Let me know if I can help you with anything else!
Someone mentioned about using whole eggs instead of just egg yolks for the curd and you recommend just using the yolks. I thought to myself, that’s funny, this receive just calls for 3 eggs. No where in the receive does it say yolks only. Please, would you clarify this. I can’t afford to waste a batch because I used whole eggs, and not yolks. Thank. You. Can’t wait to try this.
Pat-
This recipe uses the entire egg, not just the egg yolks. I hope this clarifies the recipe for you.
-Jamie
I am a convert to microwave lemon curd,after my Pyrex dish exploded over the pan of simmering water. Good to hear that it freezers, not that I’d have leftovers! Making seville orange curd whilst they are in season. Gorgeous :-)
Hi, Tracey! I’m sorry to hear about your Pyrex dish! The Seville orange curd sounds wonderful!
please can someone help me with mango curd. also is it right to make lemon curd with the full egg and not just the yolk.
Hi, Hester! I would advise using whole eggs for this lemon curd recipe and not just the yolks. I haven’t made mango curd, but I suppose you could swap the lemon juice in this recipe with a pureed mango? Let me know if you try it!
updated 6/13/17
Thanks so much for this! Planning some scones next week and I love lemon curd on top – but I hate paying a premium for a tiny jar of lemon curd! So excited to give this a try.
You are welcome! I hope you enjoy it!
Can you use lemon juice from a bottle?
Hi, Rebecca! I wouldn’t recommend it. I think the fresh lemon juice really adds a brightness that the bottled wouldn’t. Take care!
Oh yum! I cannot wait to try this!! :)
I hope you enjoy it, Lisa!