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 adapted from allrecipes.

75 Responses to “Fundamentals: Simple Microwave Lemon Curd”

  1. 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!!! :))))

  2. 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!

  3. 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!

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

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

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

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


  5. ALDANA — July 2, 2015 at 8:34 am

    Can I store this in the freezer? 

    • Jamie — July 2nd, 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!

  6. 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 2nd, 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!

  7. 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 5th, 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!

  8. Roger — July 18, 2015 at 1:54 pm

    Would love to know if the splendid work ?? 

    • Jamie — July 19th, 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!

  9. 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 12th, 2015 at 6:15 pm

      Thanks for stopping by, Pauline!

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

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

      I hope you enjoy it, Lisa!


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