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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.
after failing to get the stove top method of making lemon curd to work for me, i chose the microwave method. i COULD NOT get it to thicken to coating a spoon with either. after learning from the stove top method that no matter how runny it was, it will thicken up nicely, i chose to continue hoping for same results and i got it. i thought it was a bit TOO tart but certainly not tart enough not to enjoy. i will just add more sugar next time. simple recipe for sure. don’t get discouraged if not clinging to spoon as long as you’ve cooked it long enough. i cooked mine for 9 minutes.
Thanks so much for stopping by and sharing your feedback, Lori! Happy baking!
Jamie
Do you think this would work with plant based “butter”. I can’t eat dairy, and LOVE lemon!
Hi Kim – I have not tried this substitution, so I can’t speak to the result. If you give it a try, I’d love to hear how it works for you. Happy baking!
Jamie
Delicious, just wondering if it will it make it to the refrigerator or will I eat all beforehand.
So easy to make
I can only help you make it, I can’t help you not eat it all by yourself! ;-) Thank you for stopping by to share your feedback! Happy baking –
-Jamie
Amazing and so easy! I made it to go with the cheesecake and had lots left over. I always assumed it was so painstaking to make cure but this was beyond easy:-) Delicious too!
So glad you loved the curd, Louise! Thank you for stopping by and sharing your feedback! Happy baking –
Jamie
I was too lazy to make curd the traditional way.. decided to give this a crack and it really worked. I’ll be making curd like this from now on! Thanks heaps
So glad you loved the curd, Chelsea! Thanks so much for stopping by and sharing your feedback. Happy baking!
-Jamie
Does the curd have to sit in the fridge for 2 weeks to thicken before using? It can you use it as soon as it is cooked and store it in the fridge for up to two weeks?
Hi Jenna – No, you can use it after it has cooled in the fridge for a few hours and then store it in the fridge for up to 2 weeks. Happy baking!
-Jamie
Made this to serve with a cheesecake and it was amazing! I used 1/2 cup of an alternative sugar blend (as that brand of sugar blend directed) and it was still perfect. Tastes like lemon meringue pie filling! The thought of making it in the microwave threw me off at first, but it turned out great!
I’m so glad you enjoyed the lemon curd, Christina! Thank you so much for stopping by and sharing your feedback! Happy baking.
-Jamie
Wow! I’m not a fan of lemon and it’s my first time making lemon curd and I’m almost embarrassed to say…it tastes surprisingly good. Thank you Jamie!!
I am so glad you enjoyed it, Ess! Thank you so much for stopping by and sharing your feedback. Happy baking!
-Jamie
Wow, what a lot of bullshit
Ha! So is this comment.
Can this be frozen? If so, how?
Yes, you can freeze lemon curd. Just put it in an airtight, freezer-safe container and freeze for up to a year. Hope this helps.
-Jamie