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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.
Hi Jamie, I Never make lemon curd before and I hv no microwave. Your recipe say egg yolks and white separate. When do we add yolks when do we add white? If no microwave, how can I do it?
Hi Fung-
I would recommend following another recipe for lemon curd as this one is written specifically for the microwave.
-Jamie
This is so easy and really delicious have made it a few times so quick and easy lovely flavour I don’t always strain mine cos its nice to have the bits of lemon rind in it.it’s lovely if you mix some with some whipped cream and use for a filling for a sponge cake.
Thanks for the recipe.
So glad to hear you enjoyed the recipe. Thanks so much for stopping back and leaving your feedback!
-Jamie
Hi! Does the curd have to set in the refrigerator for 2 weeks or can it be used after a few days?
Kaylee-
You can use it after it has chilled overnight. That just means it will be good in the refrigerator for UP to 2 weeks.
-Jamie
Perfect lemon/lime curd 3 mins microwave, thank you!
Yay! So happy you enjoyed the recipe, Claire!
Easiest, quickest and most delicious lemon curd recipe. ❤️
Wow!! A savior recipe this is. And a lot faster and tastier than going to the store to pick up my usual jar of lemon curd. I always find the store ones a bit too rich probably because of the amount of butter added and I like how I can adjust it with your recipe.
Since I wanted a small portion, I did a third of the quantities mentioned and at 900W in the microwave for 3.5 minutes. No scrambling! Thank you so much
This is the only recipe I use now for my lemon curd Soooo easy and tasty and not overladen with butter or sugar A winner every time Thanks !
this is my “go to ” lemon curd recipe now. i have made this many times and have not been disappointed. occasionally i tweek it just a bit by adding more sugar or less lemons. its a matter of personal taste. it freezes beautifully and in fact, is simply delicious straight out of the freezer after a few minutes. thank you for saving me hours and hours in the kitchen.
So happy to hear you enjoyed the lemon curd – it’s one of my fave recipes! Thanks so much for stopping back and leaving your feedback.
-Jamie
Came across this recipe this morning and as I had quite a few eggs and some lemons decided to give it a go well what can I say it was so easy to make and it tastes lovely will definitely make this again when I need some more it will be lovely on some scones or to fill a sponge which I will do for Sunday tea. Many thanks
So happy to hear you enjoyed the curd, Teresa! Thanks so much for stopping by and leaving your feedback!
-Jamie
Oh, this is a delicious lemon Kurd. I often cook it according to your recipe. My family is very fond of lemon Kurd. We eat it with toast for breakfast, and I also use it as a filling in a cake. I love making it in the microwave – it’s very easy and quick.
So happy to hear you enjoyed the lemon curd, Emily! Thanks so much for stopping by and leaving your feedback!
-Jamie