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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.
Have just made it, what a revelation, have always wanted to make lemon curd, but in my head it was to hard to do. haha…10 minutes later it is delicious. Thank you.
Anne Marie-
I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!
-Jamie
I love to make homemade lemon curd. Nothing bought gets close but I do admit I don’t do it often because I get bored with the stove sitting. Never thought it could be made in the microwave. I definitely have to try this. One mention…if you have never eaten it frozen, you should try it. It’s amazing. Mix a little with some good vanilla ice cream and it rocks even more. I tend to freeze all I make and use it later but finding out it is this quick and easy in the microwave might change my tactics!
Easy and delicious. Will never make on stovetop again. Thank you for this simple method. Just discovered your blog. Gorgeous pictures. Witty comments. Thank YOU for sharing.
Sue-
I’m so happy to hear you enjoyed the lemon curd, thanks for letting me know how the recipe turned out! Have a great day.
-Jamie
Just finished making this to put in tart shells. It is deliscious! My husband thought it was too tart but I think its divine, and so darn simple, glad i stumbled onto this recipe!
Hi, I am planning to try this tomorrow and hope to receive your reply on time. Three whole eggs? I am asking this because several lemon curd recipes I searched ask for egg yolks only.
Angeline-
The recipe is correct, 3 whole eggs. I promise it will be perfect.
-Jamie
and it is beautiful! Thank you for sharing.
Just used this recipe to make Xmas presses n it looks great and tastes DELICIOUS
Today I started harvesting my Meyer lemons. I usually juice them and measure out into 1 cup containers, freeze, plop them out onto saran wrap and put in ziploc bags. But today I remembered this recipe of yours so I just got through making it. OMG. I never thought it would taste so fresh and refreshing. I emailed you before about freezing the curd and am going to put the 2 cup recipe into quart bags, and stack them after freezing. Thank you for this recipe
I was nervous about making this… It turned out FANTASTIC! I put it in the center of cupcakes, topped with a lemon flavored cream cheese frosting… they were devoured!
Thank you for all your tips!
this is such a great recipe – thanks for sharing. i used to work at a bakery and have made lemon curd hundreds of times, but never in the microwave! great shortcut.