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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❓Why This Recipe Works
- Way better and adaptable to your liking than the store bought jars.
- This recipe calls for a bit more butter so it is buttery , has a mild tartness and a bit less sugary than many other recipes so feel free to adjust.
- Very easy to make, and fun for kids to make under supervision.
- 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.
- Packed with delicious flavors and works great for your cake filling, cookies or even to top your yogurt.
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 is 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 and you can use extra large as well.
- Butter: Adds creaminess and rich taste.
- Sugar: I've reduced the sugar a bit than the usual recipes calls for so it will not be too sweet.
- Lemon: of course and we will need juice and zest.
🥄 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.
💡 Tips
- 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.
🧺 Storage
Wait until the lemon curd has cooled completely then refrigerate in clean jars for up to 3-4 weeks.
🍽️ Serve With
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.
💬 FAQs
According to National Center for Home Food Preservation, homemade lemon curd can be refrigerated for up to 4 weeks.
Yes, absolutely you can. It should last on the freezer for up to 1 year, just make sure to leave about ½ inch in the container to account for expansion.
You can say so as lemon curd is lemon juice sweetened and thickened with eggs.
📣 Related Recipes
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- This no bake key lime pie is a sweet creamy and refreshing treat that you can make for a party or family gathering. Tangy lime filling with buttery crust the perfect combination for a quick and easy dessert.
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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.
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.