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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 scones and homemade lemon bars to this microwave lemon curd, I’m all about lemons – all year 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 cooking.
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 you’ll love microwave lemon curd
Yes, you read that correctly: 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.
And it’s so fast!
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!
And I can promise you that not a single person will guess that you used the microwave to make it.
A fool-proof method that makes a curd that tastes like you spent ages on it?? You really can’t beat that.
If you love limes, too, make sure you check out my lime curd made with the same method.
How to make lemon curd in the microwave
If you think that you can’t make fancy recipes in the microwave, think again.
Not only is this a super simple method, it’s perfect for anyone without a stove. Kids could even make this lemon curd!
Ingredients you’ll need
The ingredients for this microwave lemon curd are pretty similar to what you’d need to make it on the stovetop. You’ll need:
- 1 cup granulated sugar
- 3 whole large eggs
- 1 cup fresh lemon juice
- zest of 3 lemons
- ½ cup melted unsalted butter
Some curd recipes call for egg yolks only. This recipe uses whole eggs, so you’ll need the yolks and the whites. No need to separate them!
Make sure you use freshly squeezed lemon juice when making this recipe. Don’t use the bottled stuff—it’s just not as good. For 1 cup of lemon juice, you’ll need about 4-5 lemons.
Stovetop lemon curd usually has you whisk in pats of butter after the curd is done cooking. In this recipe, we’re going to use melted butter and add it upfront.
Making this recipe
To make lemon curd in the microwave, start by whisking together all of the ingredients in a microwave-safe bowl.
Yep, that’s right. Add everything to one mixing bowl and give it really good whisk!
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.
Keep in mind that the curd will thicken as it cools, so don’t worry if it still seems a bit thin right now.
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. This is optional, though, so don’t worry if you don’t have a mesh sieve.
Pour the curd into airtight jars and let it cool before storing in the refrigerator. After it chills, you’ll see that it gets that thick, luscious texture that we all love so much.
Storage
Store your homemade lemon curd in a jar or airtight container in the refrigerator for about 2 weeks.
Give it a good stir before using it and enjoy it on just about anything you can think of!
Uses
Once you taste this easy lemon curd, you’ll be digging through your pantry and fridge just searching for something to slather it on.
For breakfast, try it on homemade waffles, mascarpone pancakes, or blueberry french toast casserole.
Lemon curd and cheesecake were made to go together. Mini lemon cheesecakes, lemon cheesecake, and cheesecake bars are all begging for a bit of this curd.
I also love to pair it with cakes and cupcakes; it makes the perfect filling! Slather it between layers of lemon cake or pipe it into lemon cupcakes.
It’s also perfect in layered lemon dessert.
You could even make easy-peasy mini lemon tarts using mini tart shells, spoonfuls of lemon curd, and a bit of whipped cream! Top with some fresh berries to make them extra fancy.
Honestly, no matter how you serve it, this easy lemon curd recipe is one you’re going to come back to time and again. That’s a promise.
Microwave Lemon Curd
Equipment
Ingredients
- 1 cup granulated sugar
- 3 large 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.1 cup granulated sugar, 3 large eggs, 1 cup fresh lemon juice, zest of 3 lemons, 1/2 cup unsalted 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is THE BEST recipe for lemon curd – EVER. Easy to make, foolproof and delicious. My granddaughters eat it every weekend on pancakes. Thanks for this wonderful recipe!
So happy to hear you enjoy the lemon curd, Lisa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Hi,
Thanks for this recipe – am about to cook it now, but have one question.
How many grams of butter equates to a 1/2cup of melted butter please?
Hoping someone is able to help with a quick answer.
Many thanks.
Hello! A quick google search says that 1/2 cup of butter is around 115 grams. I have not weighed it myself, though. Happy baking!
Jamie
I don’t understand, you have to leave it in the fridge for 2 weeks to thicken???
Hello! The curd will thicken as it cools, but that will only take a couple of hours. It will last in the fridge for up to 2 weeks. Hope this helps! Happy baking.
Jamie
We’ll see how it works but I’m not optimistic this is going to be curd. I have a pink grapefruit tree, so I figured I’d try making curd from it, never having made curd before. Hahaha.
I lost track of how many times I one-minuted and stirred but it was at least six, and while it “coats” the spoon to a degree, it’s not at all like a custard, but I’m afraid to cook it any more, so it’s sitting on the counter, covered with plastic wrap, to cool down before I stick it in the fridge. I’m going to forgo straining it.
Fingers crossed!
The taste is not bad – it’s grapefruit, so …
Anyone else make curd from grapefruit?
Hello! It should thicken a lot as it cools in the fridge. I don’t know if anyone else has tried this exact recipe with grapefruit, but it should work like the lemon would. Hope this helps! Happy baking.
Jamie
I made this for this first time this weekend and I might need to make another batch because I’m sitting here eating big spoonfuls of it out of the bowl.. this is sooooooo yummy and easy!!! Thanks so much for sharing the recipe!
So happy to hear you enjoyed the lemon curd, Cindy! Thanks so much for stopping by and leaving your feedback!
-Jamie
Can this be frozen. Want to make it but not sure I will use it all by time it says.
Hello! I haven’t attempted freezing this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
YES!!! Stays soft enough to spoon and eaten like sorbet/
I can’t wait to try the lemon curd recipe. It looks delicious.
Thanks so much for stopping by, Shirley! I appreciate you taking the time to comment. Happy Baking!
-Jamie
How marvelous is this lemon curd!!!
And SO easy!!!
Thanks a bunch
So happy to hear you enjoyed the curd, Carole! Thanks so much for stopping by and leaving your feedback!
-Jamie
Made this today to use in Bake from Scratch’s Meyer Lemon-Olive Oil Coffee Cake and it was easy to make and turned out awesome in the cake. I’ll be using some of the leftovers tomorrow on some yeasted Belgium waffles…. yum. Thanks for the recipe!
So happy to hear you enjoyed the lemon curd, Vanessa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Oh, thank you for the link to that lemon coffee cake recipe! SO making both!
I have made this curd repeatedly, it is amazing. I think it is much easier than a double boiler, even when I strain it there is rarely a small bit of cooked eggy stuff. It works every time! Today I thought I would try it with a sugar replacement. My husband and I are doing Atkins. I used a cup of Swerve, which is erythritol. It came out PERFECT!! Now I can have something wonderful when I get a sweet craving. Thanks for the terrific recipe!!
So happy to hear you enjoyed the curd, Karen! Thanks so much for stopping by and leaving your feedback!
-Jamie