This post may contain affiliate links. Please read our privacy policy.
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.
I usually use lemon pie filling or the sleeve of lemon filling. I would like to try this for my mom’s cake this weekend. I have a couple of questions. She REALLY loves lemon, is it very strong and if not can I make it stronger somehow? And will I have to refrigerate the cake with this as the filling?
just made this for some lemon cupcakes, and it came out WONDERFULLY! such a snap! Now onto my frosting :)
I tried this recipe out this afternoon. I was a little concerned at first because the mixture wasn’t coming together like I thought I should, but right at the five minute mark, like magic I had delicious, thick lemon curd!
This turned out fantastic. I folded it into whipped cream for a lemon mousse and served it with a blueberry sauce. My guests loved it! This is in my folder of quick and easy favourites.
@Jennifer, this dessert recipe seems so easy. May i ask if you just fold the curd into whipped cream or add other ingredients too?
This was WONDERFUL!!! Thanks for posting! I served it with pound cake, blueberries, strawberries, and whipped cream! YUM…
This is one of the most genius recipes I’ve seen on a blog in a long time. Thanks for sharing, I have 10 Meyer lemons sitting in my fridge, just waitin’ for this!
My Costco still has Meyer Lemons, I’m definitely going to try this lemon curd. Who knew it could be so easy!?
Ahhhhha! I always thought Lemon Curd was with YOLKS ONLY! Thanks for the new recipe!
Where do you get the beautiful storage jars? I must have some!
Not sure where Jamie gets hers but Ikea has them in a few different sizes for cheap! :)
I make my curd by putting everything in the pot and stirring til it coats the back of the spoon…I thought that was revolutionary til I read this.
KICKING MYSELF THAT I DIDN’T THINK OF THIS!
Great job!!