An easy microwave lemon curd recipe made in literally minutes with just 4 simple ingredients. Perfect for cakes, cookies, tarts, ice cream and much more.
Next time, try this easy marshmallow buttercream.
Impress yourself and everyone around with this easy lemon curd recipe.
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Delicious lemon curd
- This is the easiest lemon curd recipe you can ever make. The microwave method takes way less time than the traditional method.
- This recipe calls for a bit more butter so it is buttery, has a mild lemon flavor, and a bit less sugary than many other recipes, so feel free to adjust.
- Talk about minimal effort, no double boilers or constant stirring, and clean up is a breeze.
- This recipe used both egg yolks and whites so you will not end up with one or the other that you do not know what to use it for.
- This microwave version works great for all your baking needs. From lemon curd cookies, lemon cheesecake, filling layers of cake and more.
Although making lemon curd is usually easy, this microwave recipe is even easier as you do not have to deal with double boiler. Also this makes the perfect gift -- if you don't eat them all first!
Ingredients
Note: This is an overview of the ingredients. You'll find the exact measurements in the recipe card (printable) at the bottom of the page.
- Eggs: I use large eggs at room temperature for even mixing.
- Butter: Adds creaminess and rich taste. Unsalted butter is preferred to control the saltiness. If using salted butter, omit any additional salt.
- Granulated Sugar: I've reduced the sugar a bit than the usual recipes call for so it will not be too sweet. You can adjust the amount slightly to suit your taste.
- Lemon: of course and we will need juice and zest. Freshly squeezed lemon juice is key for the best flavor. Avoid bottled juice if possible.
Adaptable recipe – make it your own!
- For a zesty twist, use lime juice instead of lemon and make lime curd.
- You can also make orange curd by using orange juice.
- Add a splash of vanilla, a pinch of cardamom or ginger, or a splash of rose water for a warm, fragrant flavor.
🥣 Before you begin: essential tools
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- Large microwave-safe bowl
- Fine sieve
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Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a deep microwave safe bowl, combine eggs and sugar keep stirring for almost 1-2 minutes until you feel sugar is almost all dissolved.
- Pour melted butter slowly over egg mixture while whisking non stop.
- Stir in lemon juice and lemon zest if using.
- Microwave according to directions below then run the mixture through a fine mesh strainer to remove any lumps.
Lemon recipes
My notes
- You will need to use fresh lemons. Fresh lemon juice is best for this recipe do not use store bought one.
- For my family's taste, I've used ¾ cup of lemon juice and ¾ cup of granulated sugar. You can use 1 cup of each according to your liking.
- Cook time will depend on the strength of your microwave. I recommend cooking in 30-seconds intervals and not 1-minute increments so there is very limited chance of overcooking the curd.
- I like straining the mixture anyways so I ensure creamy and lump free lemon curd. You can also use an immersion blender.
- Lemon curd will continue to thicken as it cools down.
FAQs and troubleshooting
You probably overcooked it. Strain it through a fine-mesh sieve to remove any lumps.
You might have slightly overcooked it. Whisk in a tablespoon or two of lemon juice to loosen it up.
The curd is ready when it coats the back of a spoon and a finger drawn through it leaves a clear trail. It will also register around 170-175°F (77-79°C) on an instant-read thermometer.
Yes, absolutely you can. It should last on the freezer for up to 3 months, just make sure to leave about ½ inch in the container to account for expansion.
How to store leftovers
Refrigerate- Wait until the lemon curd has cooled completely then refrigerate in clean jars for up to 3-4 weeks.
Freeze- Freeze for up to 3 months. Thaw in the fridge before using.
How to serve lemon curd
You can slather this lemon curd over anything you like. From toast, waffles to a dollop on your ice cream or yogurt. Great as a cake filling, for pies, cheesecake , make these easy puff pastry raspberry tarts or to top your pavlova.
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I love citrus desserts, escpecially when they are that easy. They bring a joyous bright flavor to the table. Have you tried this recipe? Pop your feedback in the comments below and let me know how it went.
Microwave lemon curd
Ingredients
- 3 eggs
- ¾ -1 cup granulated sugar
- ¾ - 1 cup lemon juice
- ½ cup unsalted butter 1 stick
- 1 Tablespoon lemon zest optional.
Instructions
- In a deep microwave safe bowl, combine eggs and sugar keep stirring for almost 1-2 minutes until you feel sugar is almost all dissolved.
- Melt butter in microwave for 20 seconds intervals.
- Pour butter slowly over egg mixture while whisking non stop.
- Stir in lemon juice and lemon zest if using.
- Microwave on high (full power) for 30 seconds intervals stirring in between until done.
- You’ll know when it is done when the curd covers the back of a metal spoon.
- Run the mixture through a mesh sieve to remove any lumps.
- Cool and refrigerate.
Video
Notes
- You will need to use fresh lemons. Fresh lemon juice is best for this recipe do not use store bought one.
- For my family's taste, I've used ¾ cup of lemon juice and ¾ cup of granulated sugar. You can use 1 cup of each according to your liking.
- Microwaves vary in power so cooking time varies as well. I recommend cooking in 30 seconds intervals and not the usual 1-minute intervals so there is very limited chance of overcooking the curd.
- I like straining the mixture anyways so I ensure creamy and lump free lemon curd.
- Lemon curd will continue to thicken as it cools down.
- To Store: Wait until the lemon curd has cooled completely then refrigerate for up to two-three weeks. Can be frozen up to 1 year.
- How to use: You can slather this lemon curd over anything you like. From toast, waffles to a dollop on your ice cream or yogurt. Great as a cake filling, for pies, cheesecake , make these easy puff pastry raspberry tarts or to top your pavlova.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Apr 8, 2017. Last updated March 14, 2023 with important tips, clear step by step instructions and readability.
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Primo MACCIOLA
easy with great results
Jeanne
Came out perfect. I had Meyer lemons I wanted to use. The taste was perfect and so easy in the microwave.
Stacey B.
I am making this re I've tomorrow with my lemons. Will it work the same withimes and oranges. I have a whole bunch frozen and would like to make curd with them.
Faith
Came out great and was so easy. This is the coolest recipe ever and much better than, and quicker, than store bought:).
Amira
You’ll never look back! So much better than store bought!
Patsy Bradley
SO excited to find this recipe gem among all the other more difficult ones! I'm a single grandmother of 3 beautiful little girls who loves to bake treats for them all, but due to a disability, I have to prepare dishes a couple steps at a time. So this simpler recipe is right in my wheelhouse. You and your blog sound like something I would enjoy communicating with and following. I live in a small Southern town in South Carolina (75 miles from the beaches), have never traveled to your part of the world, but would love to follow your blog to learn so much more about your way of living and try the wonderful dishes I'm sure you have lots of. Thank you for your recipe. I'm excited to try it!
Amira
Patsy, I'm glad that you've liked the idea behind the recipe and I hope it will come put good for your taste. I wish one day to go to Carolina both south and North, I have lots of friends there. Thank you for your sweet words and I hope you'll like what you see here :).
Evelyne CulturEatz
Oh store lemon curd SUCKS, it is terrible. But for some silly reason, making lemon curd is still on my bucket list. Loving this version with a microwave!
HK
I have to admit I was skeptical at first but this turned out great. It SO GOOD! Thank you for sharing this.
Kay
Great results. It really is easy to make. Thankyou
Mel
EASY!
I used 3/4 cup sugar and 3/4 cup of fresh lemon juice,
adding as much more juice, to taste.
(If you've done it right you won’t have any lumps to run through a Sieve!)