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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been using this lemon curd recipe for years now. Used as a topping for cheesecake, fruit dip or addition to a double lemon cake filling. Recently used fresh Meyer Lemons to make it. I have been a home baker for 45 years and this recipe is the best I’ve found. Thank you Jamie
Made with half batch mandarins and half batch passion fruit. Passion fruit was better. Mandarin too sweet. And I added a pinch of salt. Much faster than double boiler and egg yolks only as I have made previously. Without sugar makes Hollandaise.
So glad it worked out for you! Thanks so much for stopping by. Happy baking!
Jamie
Made this last week for a dinner party and it was a big hit! Tasted super fresh and bright, served alongside lemon cheesecake and fresh whipped cream. My mom took the rest of it home to eat with fruit.
I will say it didn’t get super thick after chilling for me. Maybe I should have given it another minute in the microwave to get it thicker, or I could see using a tiny bit of cornstarch next time for a slightly firmer end result. As it was, it was more runny than I would have liked. Taste was 10/10 though!
So glad you enjoyed, Avery! Another short time in the microwave likely would have helped it be a bit thicker, so now you know for next time! Thanks for stopping by and sharing your feedback. Happy baking –
Jamie
This is the only lemon curd recipe I use now and I’ve been making it regularly for years now! Thank you!
Do you think this recipe would work for limes as well for a lime curd?
I love to hear that! Thanks so much for sharing your feedback, Joy. And I’m going to be posting a lime version in the next couple of months! ;-) Happy baking!
Jamie
I have made this over and over and it turns out perfect EVERY SINGLE TIME. It is also very easy. I know I have microwaved it a couple times longer than I should have, and I didn’t ruin it.
Thank you!
So happy to hear this, Tamara! Thanks so much for sharing your feedback. Happy baking!
Jamie
I like that this cuts down the time for making lemon curd. The standard version is tedious- this isn’t. I want to use it in a lemon Babka, what would you suggest to make it thicker more spreadable? As it is currently- a somewhat thin/ runny mixture even after spending time in the fridge…
Hi Miss Karen – I haven’t tried making it thicker, so I’m not sure what adjustments you’d need to make to this specific recipe. If you give it a try, I’d love to know how it turns out for you. Happy baking!
Jamie
@Jamie,
When I require a thicker version? I have successfully added 1 tablespoon of cornstarch. I add the cornstarch in the beginning, with the sugar. After cooling, curd is creamy but more pudding like.