Sweet, tart, smooth, and creamy, homemade lemon curd really is possible in just minutes! When I 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!
This recipe is SO simple, the hardest part is juicing the lemons. 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 times. Then just 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.
- 1/2 cup butter
- 1 1/4 cups sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- finely minced zest from 3 large lemons about 1/4 cup fresh lemon zest
- 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 an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes and stirring after each minute. When the mixture is thick enough to coat a spoon, remove from the microwave and pour through a fine strainer to remove any flecks of zest.
- The curd will thicken from pourable to spoonable consistency as it cools. Pour into glass jars, cover with lids, and store in the refrigerator for up to 3 weeks. Enjoy!
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