Fundamentals: Simple Microwave Lemon Curd

I am a big fan of all things lemon, so as spring creeps its way through Ohio, I thought I’d try and speed along the process with a week full of delectable lemon posts. First on the agenda is this recipe for simple lemon curd. 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 cream that you’ll want to eat with a spoon.

The recipe that I am going to feature today is made in the microwave, so it really can’t be any more simple. Although making lemon curd on the stove top is really not all that difficult, I get a lazy and sometimes don’t feel like messing with a double boiler. With this microwave method, you’ll feel like you’re cheating a bit and possibly become a serious lemon curd addict since you can whip up a batch in about 5 minutes!  Once you taste this lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on. Stay tuned later this week for ways to use up this simple microwave lemon curd.

Fundamental Information

Lemon curd is a thick, tart, spreadable lemon cream that is made by heating eggs, butter, sugar, lemon juice and zest.

Fundamental Gear

-large microwave safe bowl
-sterile, airtight jar

Fundamental Uses

  • Use it as a spread on toast, scones, muffins, or other baked goods.
  • Use it as a filling for crepes. Simply spoon the lemon curd into a crepe, roll it up, top with fresh berries and sprinkle with powdered sugar.
  • Use it as a topping for vanilla ice cream, cheesecakes, and cakes.
  • Stir it into whipped cream and serve with fresh berries for simple dessert.
  • Stir it into yogurt, oatmeal, or Cream of Wheat for a luscious lemon kick.
  • Use it as a filling for mini tarts, thumbprint cookies or cupcakes.
  • Eat it with a spoon, I do!

Looking for other great ways to use up lemon curd? Check out these recipes:
Lemon and Raspberry Tart on Simple Bites
Meyer Lemon Curd from Smith Bites
Steel Cut Oat Pancakes with Lemon Curd from Babble

Microwave Lemon Curd

Yield: about 2 cups


  • 1 cup white sugar
  • 3 eggs
  • 1 cup fresh lemon juice (about 4-5 lemons)
  • zest of 3 lemons
  • 1/2 cup unsalted butter, melted


  1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.
  2. 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.
  3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar.


- Store lemon curd in the refrigerator for up to 2 weeks.
- Recipe from allrecipes.

101 Responses to “Fundamentals: Simple Microwave Lemon Curd”

  1. sue — July 31, 2013 at 1:49 am

    Thank you for this recipe. I have made it twice so far – first time I cooked it for 5 minutes because I was expecting it to be thick at end of cooking but it become more runny. The next time at 3 minutes it was just coating the spoon and when cool was perfect. Perhaps you could include something in the instructions about overcooking causing it to become runnier, to prevent those of us who think it should be quite thick before stopping the cooking. It is yummy and not as sweet as others. thank you!


  2. Minh — March 28, 2014 at 8:07 am

    OMG that lemon curd. I just made this. So easy! It was a little too sour for my taste so I added a little sugar and then… OMG THAT LEMON CURD!!! :))))


  3. michele — March 28, 2014 at 6:43 pm

    I am actually angry at this recipe — because after all these years of putting off my mom’s entreaties for fresh lemon curd, I learn that I could have been whipping it up in minutes in the microwave. I am all for the easy microwave where it works — best nut brittle, best dried out “baked” potatoes for gnocchi (think about it — exactly what makes the microwave bad for cooking potatoes is what makes it perfect for gnocchi…). I live surrounded by more organic citrus than I could ever use — if this recipe works as well as you say, I will happily repay you by offering you free Meyer lemons, Eureka lemons, key limes, sour oranges, etc. as you want! Thanks for the innovation!


  4. Danielle — April 3, 2014 at 11:45 am

    I have been using your recipe to make lemon curd and love it! Today I just made mango lime curd using this recipe :) Yum!


  5. Yana — November 26, 2014 at 12:52 pm

    How can I make this on the stove instead of microwave?


    • Jamie — November 28, 2014 at 9:29 am

      I would recommend using a double boiler if you are making it on the stove. I hope this helps.


  6. ALDANA — July 2, 2015 at 8:34 am

    Can I store this in the freezer? 


    • Jamie — July 2, 2015 at 10:26 am

      Yes, lemon curd freezes really well. Let it thaw in the refrigerator overnight. Once it’s thawed, it will keep in the refrigerator for a week or so. I hope this helps!

  7. Esther — July 2, 2015 at 12:00 pm

    I have a question: Since I’m diabetic, can I substitute the sugar with splenda? I really would like to try it-THanks


    • Jamie — July 2, 2015 at 1:38 pm

      That is a great question, but unfortunately, it’s not a substitution that I have tried, so I can’t tell you whether it would work or not. If you give it a try, I’d love to hear about it! Thanks!

  8. Katherine — July 5, 2015 at 11:54 am

    This recipe is PERFECT! I used it to make lemon cheesecake bars for a Fourth of July picnic and they were an absolute hit! The curd is perfectly tart and firms up nicely. Best of all, it takes more time to juice the lemons than it does to cook the curd!


    • Jamie — July 5, 2015 at 12:32 pm

      I am so happy to hear you had success with this recipe! Thanks so much for taking the time to report back on your experience! Have a great Sunday!

  9. Roger — July 18, 2015 at 1:54 pm

    Would love to know if the splendid work ?? 


    • Jamie — July 19, 2015 at 10:18 am

      Hi Roger! I haven’t attempted this with Splenda, but hopefully someone will chime in and give you feedback. Thanks!

  10. Pauline — August 12, 2015 at 3:20 pm

    I seen this recipe ages ago and lost it, I’ve been searching for it ever since. So looking forward to trying this, THANK YOU !!!!


    • Jamie — August 12, 2015 at 6:15 pm

      Thanks for stopping by, Pauline!

  11. Oh yum! I cannot wait to try this!! :)


    • Jamie — November 23, 2015 at 4:27 pm

      I hope you enjoy it, Lisa!

  12. Rebecca — December 21, 2015 at 1:14 pm

    Can you use lemon juice from a bottle?


    • Jamie — January 5, 2016 at 10:37 am

      Hi, Rebecca! I wouldn’t recommend it. I think the fresh lemon juice really adds a brightness that the bottled wouldn’t. Take care!

  13. Michelle @ Modern Acupuncture — January 13, 2016 at 9:20 am

    Thanks so much for this! Planning some scones next week and I love lemon curd on top – but I hate paying a premium for a tiny jar of lemon curd! So excited to give this a try. 


    • Jamie — January 14, 2016 at 4:33 pm

      You are welcome! I hope you enjoy it!

  14. hester browne — January 23, 2016 at 9:14 am

    please can someone help me with mango curd.  also is it right to make lemon curd with the full egg and not just the yolk.


    • Jamie — January 24, 2016 at 3:15 pm

      Hi, Hester! I would advise using the egg yolk for the lemon curd and not the whole egg. The egg yolk will give a smoother texture. I haven’t made mango curd, but I suppose you could swap the lemon juice in this recipe with a pureed mango? Let me know if you try it!

  15. Tracey Bourke — January 25, 2016 at 2:29 pm

    I am a convert to microwave lemon curd,after my Pyrex dish exploded over the pan of simmering water. Good to hear that it freezers, not that I’d have leftovers!  Making seville orange curd whilst they are in season. Gorgeous :-) 


    • Jamie — January 26, 2016 at 5:02 pm

      Hi, Tracey! I’m sorry to hear about your Pyrex dish! The Seville orange curd sounds wonderful!

  16. Pat — February 18, 2016 at 5:30 am

    Someone mentioned about using whole eggs instead of just egg yolks for the curd and you recommend just using the yolks.  I thought to myself, that’s funny, this receive just calls for 3 eggs.  No where in the receive does it say yolks only.  Please, would you clarify this.  I can’t afford to waste a batch because I used whole eggs, and not yolks.   Thank. You.  Can’t wait to try this.


    • Jamie — February 18, 2016 at 10:55 am

      This recipe uses the entire egg, not just the egg yolks. I hope this clarifies the recipe for you.

  17. Cathy — March 9, 2016 at 9:15 am

    White sugar: is it confectioner’s sugar or regular sugar? Thank you!


    • Jamie — March 9, 2016 at 12:17 pm

      Hi, Cathy! White sugar is regular sugar aka granulated sugar. Let me know if I can help you with anything else!

  18. Padmaja — March 10, 2016 at 12:10 am

    Hi , can we do this with orange or any tangy fruits


    • Jamie — March 10, 2016 at 9:38 am

      Hi, Padmaja! I think you could try it with any kind of citrus. Let me know how it goes!

  19. Areej — March 24, 2016 at 4:40 pm

    Can I cook in the oven? If yes can you give me instructions?


    • Jamie — March 26, 2016 at 11:08 am

      Hi, Areej! I wouldn’t make lemon curd in the oven, but you could try making it on the stovetop. Whisk the sugar and eggs constantly over medium heat, and then add the lemon juice and lemon zest. You’ll probably have to whisk around 10 minutes or so. After the curd has thickened, remove from the heat and whisk in the butter. Let me know how it goes!

  20. Rosie — April 10, 2016 at 8:26 pm

    I made this last night. OMGosh it is perfect. I had some on icecream as a topping while it was still warm. It is so EASY, SIMPLE to make, TANGY and FOOL PROOF. Thank you ,thank you,thank you.


    • Jamie — April 11, 2016 at 1:22 pm

      Yay! So glad to hear you enjoyed it!

  21. Christina — April 21, 2016 at 6:35 pm

    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!


    • Jamie — April 22, 2016 at 3:49 pm

      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!

  22. Ros — July 25, 2016 at 8:30 am

    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


    • Jamie — July 25, 2016 at 10:35 am

      You’re welcome, Ros. I love lemon curd!

  23. Anthony — July 29, 2016 at 7:42 am

    Have you ever used a different citrus like orange or grapefruit before?


    • Jamie — August 4, 2016 at 2:52 pm

      I have made lime and orange curd, both were delish! Thanks for stopping by.

  24. Mary Ann — January 9, 2017 at 12:41 pm

    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.


    • Jamie — January 10, 2017 at 6:48 pm

      What a great idea, Mary Ann. I’m totally giving that a try!

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