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Sweet, tart, smooth, and creamy, microwave lemon curd really is possible in just minutes!
When I first saw a recipe for microwave lemon curd, I will admit that I was skeptical. I adore lemon curd, but I am such a slacker about making it. I never want to stand by the stove and stir it for the requisite 15 minutes.
Having tried this now, I may never make lemon curd on the stove again. Microwave lemon curd really works!
Microwave Lemon Curd
This recipe is SO simple, the hardest part is juicing the lemons. And if you’re lucky enough to have a kid who thinks juicing citrus is fun, it’s a total win. (Just don’t tell them it’s work, okay?)
Whisk everything together, microwave for a minute, whisk again, and repeat a couple of times. Try to refrain from drinking the warm lemon curd as it cools.
Did I mention that lemon curd is a weakness of mine? Eating it with a spoon is showing self-control in this house.
Easy Lemon Curd
- butter
- sugar
- eggs
- egg yolk
- fresh lemon juice
- lemon zest
Easy Lemon Curd Recipe
Melt the butter in a small dish in the microwave. Whisk the sugar and eggs together in a medium size glass bowl. Add the lemon juice and zest, whisk again. Slowly add the butter and whisk once more until smooth.
Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes and stirring after each minute.
In the last minute of the cooking process, it will visibly thicken and the curd will be thick enough to coat a spoon at this point. Remove from the microwave and pour through a fine strainer to remove any flecks of zest.
Pour into glass jars and cover with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Store in the refrigerator for up to 3 weeks.
How to Use Lemon Curd
Creamy Lemon Dip is a light, summery sweet treat that is perfect for sharing with friends. I made this dip for a pool party with friends a while back and it disappeared lightning-fast.
Fresh peaches and raspberries are lightly tossed with lemon curd and then baked until soft to make this summer dessert. The fruit is sweet and tart and unbelievably fragrant when it comes out of the oven. Topped with barely sweetened whipped cream, it’s a dream of a dessert.
Dip these coconut scone cookies in lemon curd or plate a few raspberry scone cookies before spooning a bit of curd over them.
Drizzle warm lemon curd over a slice of cold, creamy Lemon Angel Pie or this Lemon Cheesecake. Or just be like me and dip a spoon in the curd whenever the craving strikes.
Microwave Lemon Curd
Ingredients
- ½ cup butter
- 1¼ cups sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice about 4 large lemons worth
- ¼ cup lemon zest finely minced, about 3 large lemons worth
Instructions
- Melt the butter in a small dish in the microwave. Whisk the sugar and eggs together in a medium size glass bowl. Add the lemon juice and zest, whisk again. Slowly add the butter and whisk once more until smooth.
- Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes and stirring after each minute.
- In the last minute of the cooking process, it will visibly thicken and the curd will be thick enough to coat a spoon at this point. Remove from the microwave and pour through a fine strainer to remove any flecks of zest.
- Pour into glass jars and cover with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Store in the refrigerator for up to 3 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/10/15 – recipe notes and photos updated 4/17/23}
recipe gently adapted from and with thanks to allrecipes.com via Mom On Timeout
Can the microwaveable lemon curd be frozen?
I've never tried that myself, Angie. I'm guessing it will be fine. Traditional lemon curd can be frozen for up to a year. Enjoy!
This is such a fantastic idea! I absolutely love lemon curd, but I've never made it myself because of how long it takes. I totally have to try this recipe 🙂
Oh my in the microwave, what a great idea. We have an abundance of lemons at the moment this might be on the agenda for tomorrow.
Can you use a sugar substitute like “Swerve”? Since I am a diabetic I cannot use sugar.
Unfortunately, I have no idea how that might work, Marilyn. I’ve never tried it myself. If Swerve is typically a 1:1 substitution, my guess is that it will work fine though.
Love this recipe and it works great with Swerve! I use the powdered sugar version of Swerve for a smoother consistency..
That’s great to know, Briana!
Hi,
Would this with oranges?
Hi, Cheri! While you could make this work with oranges, I would still recommend adding some lemon juice if you can. Orange juice isn’t as acidic, so the result may not be very stable.
I am a lemon curd lover for sure, and order Thursday Cottage lemon curd on a regular basis. I would love to make it myself in the microwave, but noticed it is a pourable consistency when finished. Since I enjoy the more spreadable version, do you think I could mix cornstarch in with the sugar to achieve this?
You should be able mix some cornstarch or corn flour into the lemon curd to thicken the dish. Happy cooking, Lucy!
Made this today and it turned out fantastic! So much easier than making it on the stove
Thanks so much for another great recipe!
You are welcome, Bonnie!
Wow, I love how easy this made making lemon curd can be. THANK YOU from the bottom of my lemon loving heart. My two guys, husband and son, LOVE the zest and the pulp left in citrus things, so do you think it would affect the curd’s fridge life if I left the zest in it?
Hi, Nancy! The consistency might be affected slightly, but the lemon curd should keep for just as long if you decide to leave the zest in. I hope you all love the recipe. Happy cooking!
Hi Mary.
I’m wondering if I can can the lemon curd as a gift?
Thank you!
You can certainly package it cute for a gift, but it will need to be refrigerated.
Servings is listed as “16 tablespoons OR 2 cups worth”. I’m confused. There are 16 tablespoons in 1 cup, so 2 cups would be 32 tablespoons, right? So does the Nutrition info of 130 kcal stand for only 1 tablespoon?
Oops! Thanks for catching that. I wrote it thinking 16 (2-tablespoon) servings, but that wasn’t clear at all. I changed it to reflect the actual tablespoons in the finished recipe.