Microwave Lemon Curd

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Sweet, tart, smooth, and creamy, microwave lemon curd really is possible in just minutes!

lemon curd in jar with wooden spoon on blue towel

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!

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ingredients for lemon curd on cutting board with bowl

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.

lemon juice poured into bowl

Easy Lemon Curd

  • butter
  • sugar
  • eggs
  • egg yolk
  • fresh lemon juice
  • lemon zest
lemon curd ingredients in bowl on board

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.

straining warm lemon curd

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.

strained lemon zest from curd

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.

lemon curd in jars

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.

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Microwave Lemon Curd

4.75 from 4 votes
Sweet, tart, smooth, and creamy, homemade lemon curd really is possible in just minutes!
Pin Print Review
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 tablespoons OR 2 cups worth

Ingredients 

  • ½ cup butter
  • 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

Calories: 130kcal · Carbohydrates: 17g · Protein: 1g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 58mg · Sodium: 58mg · Potassium: 33mg · Fiber: 0.2g · Sugar: 16g · Vitamin A: 240IU · Vitamin C: 8mg · Calcium: 11mg · Iron: 0.2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{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

close up photo of lemon curd on wooden spoon

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Mary says

      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!

    • Mary Younkin says

      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.

  1. Lucy Anton says

    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?

  2. Bonnie says

    Made this today and it turned out fantastic! So much easier than making it on the stove
    Thanks so much for another great recipe!5 stars

  3. Nancy Anderson says

    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?5 stars

    • Mary Younkin says

      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!