• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Amira's Pantry
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
menu icon
go to homepage
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
subscribe
search icon
Homepage link
  • About me
  • All Recipes
  • Meal Plans
  • Shop
  • Subscribe!
×
Home » Desserts

Easy Microwave Lemon Curd

Published: Feb 18, 2025 · Modified: Feb 18, 2025 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

  • Share
  • Tweet
  • Yummly
Jump to Recipe
A collage of 3 images for the lemon curd recipe.

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.

A close up look at a glass cup with lemon curd.

Impress yourself and everyone around with this easy lemon curd recipe.

Jump to:
  • Delicious lemon curd
  • Ingredients
  • Adaptable recipe – make it your own!
  • 🥣 Before you begin: essential tools
  • Instructions
  • Lemon recipes
  • My notes
  • FAQs and troubleshooting
  • How to store leftovers
  • How to serve lemon curd
  • You'll also like
  • Microwave lemon curd

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

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Large microwave-safe bowl
  • Fine sieve

Don't forget to check out my Amazon storefront for some of my favorite products!

Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

A collage of 4 imges showing how to make lemon curd in the microwave.
  1. 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.
  2. Pour melted butter slowly over egg mixture while whisking non stop.
  3. Stir in lemon juice and lemon zest if using.
  4. Microwave according to directions below then run the mixture through a fine mesh strainer to remove any lumps.

Lemon recipes

  • A stack of cranberry lemon bars separated with parchment paper.
    Cranberry Lemon Bars
  • A piece of lemon poke cake garnished with lemon wedges.
    Lemon Poke Cake
  • Lemon blueberry pancakes on a white plate topped with fresh blueberries.
    Blueberry Lemon Ricotta Pancakes
  • A zoom in image of blueberry lemon bars.
    Blueberry Lemon Bars

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

Why my curd is lumpy?

You probably overcooked it. Strain it through a fine-mesh sieve to remove any lumps.

My curd is too thick, what should I do?

You might have slightly overcooked it. Whisk in a tablespoon or two of lemon juice to loosen it up.

How do I know when it's done?

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.

Can I freeze homemade lemon curd?

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.

Small jars of easy lemon curds on a dark surface.

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.

You'll also like

  • Chantilly cream being piped out in a small glass bowl.
    Chantilly Cream (French whipped cream)
  • Simple Cream Cheese Frosting
  • Marshmallow frosting in a pink bowl.
    Marshmallow Buttercream Frosting
  • A close up look at a jar with cherry sauce.
    Cherry Sauce

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.

Lemon curd in a small jar with lemon wedges.

Microwave lemon curd

An easy 4-ingredient recipe for homemade lemon curd that is a foolproof. Perfect for filling cakes, on ice cream, cookies or simple slather on a toast.
4.80 from 10 votes
Print Pin Rate Save Saved!
Prevent your screen from going dark
Course: Dessert
Cuisine: American
Diet: Gluten Free, Halal
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 24 Tablespoons
Calories: 38kcal
Author: Amira

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

Calories: 38kcal | Carbohydrates: -1g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 9mg | Potassium: 28mg | Fiber: 1g | Sugar: -2g | Vitamin A: 151IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

Sign up and learn more about Mediterranean flavors

First published Apr 8, 2017. Last updated March 14, 2023 with important tips, clear step by step instructions and readability.

Would you like to save this post?

We'll email this post to you, so you can come back to it later!

More Dessert Recipes

  • Strawberry Shortcake Cupcakes
  • A close up image one oreo ball with a bite taken from it.
    Oreo Balls
  • A close up image on a stack of peanu butter bars.
    No Bake Peanut Butter Bars
  • A close up image of a cheesecake with peaches on top.
    Peach Cobbler Cheesecake
  • Share
  • Tweet
  • Yummly

About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Bobbie Rester

    April 26, 2025 at 8:42 am

    4 stars
    Why can’t you use bottled lemon juice?

    Reply
    • Amira

      May 06, 2025 at 5:50 pm

      I do not like it, it tastes weird in this recipe but again if this is what you like then use it.

      Reply
  2. Primo MACCIOLA

    September 20, 2024 at 12:16 pm

    4 stars
    easy with great results

    Reply
  3. Jeanne

    January 06, 2024 at 5:16 pm

    5 stars
    Came out perfect. I had Meyer lemons I wanted to use. The taste was perfect and so easy in the microwave.

    Reply
  4. Stacey B.

    May 23, 2022 at 2:17 pm

    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.

    Reply
  5. Faith

    March 19, 2019 at 6:23 pm

    5 stars
    Came out great and was so easy. This is the coolest recipe ever and much better than, and quicker, than store bought:).

    Reply
    • Amira

      March 20, 2019 at 11:09 am

      You’ll never look back! So much better than store bought!

      Reply
  6. Patsy Bradley

    March 24, 2018 at 10:48 pm

    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!

    Reply
    • Amira

      March 26, 2018 at 8:56 am

      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 :).

      Reply
  7. Evelyne CulturEatz

    April 10, 2017 at 2:10 pm

    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!

    Reply
    • HK

      February 27, 2022 at 9:06 pm

      5 stars
      I have to admit I was skeptical at first but this turned out great. It SO GOOD! Thank you for sharing this.

      Reply
      • Kay

        June 11, 2024 at 2:29 am

        5 stars
        Great results. It really is easy to make. Thankyou

        Reply
    • Mel

      November 08, 2024 at 12:26 pm

      5 stars
      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!)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amira Photo

Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
More About Me…

Search for a recipe:

Reader Favorites

  • A white plate with two biscuit pieces with sausage gravy on top.
    Turkey Sausage Gravy
  • A top view pf a white bowl of potato soup.
    Instant Pot Chicken and Potato Soup
  • A pan with no wine chicken francese pieces topped with lemon rinds with a spoon scooping the sauce.
    Chicken Francese Recipe; Without Wine
  • A piece of chocoflan on a white dessert plate with caramel dropping down its side.
    Chocolate flan cake
  • Kitchen tongs scooping some pasta with alfredo sauce from a skillet.
    Alfredo Sauce Without Cream
  • A close up picture of a chicken shawarma wrap placed on a awhite countertop with a lemon wedge on the side.
    Chicken Shawarma Recipe; with best marinade EVER

Footer

^ back to top

About

  • About Me
  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for our latest recipes

Contact

  • Contact Us

Copyright © 2024 - Amira's Pantry

As an Amazon Associate I earn from qualifying purchases.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required