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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.
Is there anyway of not putting eggs in or some other ingredients that substitute eggs?
Hi, Jean! I’ve always used eggs with my lemon curd, so I honestly can’t advise. I believe there are several recipes out there for eggless lemon curd, so maybe just do a Google search? Good luck!
I found your email in my in box yesterday. I love lemon curd – but I have never made it. That said I am an avid baker! (Love your blog). I read your write-up, then read the recipe again. So while out this morning I bought a bag of lemons. I made the microwave lemon curd – it was so easy and so good. This recipe will get a repeat performance. FYI I got one pint jar and one 4 ounce jar of fabulous lemon curd.
I’m so glad you enjoyed it, Candy!
Love how easy this is! I’ve never had lemon curd, but it looks so good!
I hope you enjoy it, Katherine!
OH, this is the best news I have read all week! I adore lemon curd and have been wanting some but it is just too hot and too time consuming for me. NOW I can try this and succumb to my lemon cravings!
Cannot wait to try this!
Wonderful, Susi!
Confused reading your replies to comments. On one you say use just egg yolk, then another whole egg. The recipe calls for whole eggs. So which is better? And can you use just took in this recipe?
Leesie-
I went in and updated that comment, I had another lemon curd recipe that I contributed to another site that just used egg yolks, so I think I got confused. I have updated the recipe to indicate that you do in fact use whole eggs for this particular recipe. Sorry for the confusion.
Jamie
I’m confused…in January of 2016, you told “Hester” to only use egg yolks, but the next month, you told “Pat” to use the entire egg. I want to make this, but, as I said, now I’m confused.
That was my error, Kathie. I fixed the recipe and updated my comment response. Sorry for the confusion. Use whole eggs as now listed in the recipe. Happy Baking!
-Jamie
If you think this is fast in the microwave, which I have made many times, you should try it with a VitaMix blender. You don’t even have to melt the butter; just throw everything in at one time, mix and done. You won’t need to put it through a sieve because it is completely smooth.
What a great idea, Mary Ann. I’m totally giving that a try!
Have you ever used a different citrus like orange or grapefruit before?
I have made lime and orange curd, both were delish! Thanks for stopping by.
-Jamie
After looking at a few recipes for lemon curd, yours seem to have almost double the lemon juice. I tried your method but used another recipe. It came out wonderful. Now I am a convert to microwave lemon curd instead of using my thermomix.
Thank you
You’re welcome, Ros. I love lemon curd!
Hi! This sounds amazing and I can’t wait to try it. I do have a question–would this be thick enough to use as pie filling for lemon meringue? Thank you!
Hi, Christina! My concern with using lemon curd in a pie is that it wouldn’t set up before slicing. I would stick to lemon pie filling for the pie and use the lemon curd for other things. I hope you enjoy it!