Microwave Lemon Curd

Sweet, tart, smooth, and creamy, microwave lemon curd really is possible in just minutes!

lemon curd in jar with wooden spoon on blue towel

When I first saw a recipe for microwave lemon curd, I will admit that I was skeptical. I adore lemon curd, but I am such a slacker about making it. I never want to stand by the stove and stir it for the requisite 15 minutes.

Having tried this now, I may never make lemon curd on the stove again. Microwave lemon curd really works!

ingredients for lemon curd on cutting board with bowl

This recipe is SO simple, the hardest part is juicing the lemons. And if you’re lucky enough to have a kid who thinks juicing citrus is fun, it’s a total win. (Just don’t tell them it’s work, okay?)

Whisk everything together, microwave for a minute, whisk again, and repeat a couple of times. Try to refrain from drinking the warm lemon curd as it cools.

Did I mention that lemon curd is a weakness of mine? Eating it with a spoon is showing self-control in this house.

Easy Lemon Curd

butter
sugar
eggs
egg yolk
fresh lemon juice
lemon zest

Easy Lemon Curd Recipe

Melt the butter in a small dish in the microwave. Whisk the sugar and eggs together in a medium size glass bowl. Add the lemon juice and zest, whisk again. Slowly add the butter and whisk once more until smooth.

Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes and stirring after each minute.

In the last minute of the cooking process, it will visibly thicken and the curd will be thick enough to coat a spoon at this point. Remove from the microwave and pour through a fine strainer to remove any flecks of zest.

Pour into glass jars and cover with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Store in the refrigerator for up to 3 weeks.

How to Use Lemon Curd

Creamy Lemon Dip is a light, summery sweet treat that is perfect for sharing with friends. I made this dip for a pool party with friends a while back and it disappeared lightning-fast.

Fresh peaches and raspberries are lightly tossed with lemon curd and then baked until soft to make this summer dessert. The fruit is sweet and tart and unbelievably fragrant when it comes out of the oven. Topped with barely sweetened whipped cream, it’s a dream of a dessert.

Dip these coconut scone cookies in lemon curd or plate a few raspberry scone cookies before spooning a bit of curd over them.

Drizzle warm lemon curd over a slice of cold, creamy Lemon Angel Pie or this Lemon Cheesecake. Or just be like me and dip a spoon in the curd whenever the craving strikes.

Servings: 16 tablespoons OR 2 cups worth

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Melt the butter in a small dish in the microwave. Whisk the sugar and eggs together in a medium size glass bowl. Add the lemon juice and zest, whisk again. Slowly add the butter and whisk once more until smooth.
Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for an additional minute at full power and stir again. Repeat the process, microwaving an additional 2-3 minutes and stirring after each minute.
In the last minute of the cooking process, it will visibly thicken and the curd will be thick enough to coat a spoon at this point. Remove from the microwave and pour through a fine strainer to remove any flecks of zest.
Pour into glass jars and cover with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Store in the refrigerator for up to 3 weeks.

Calories: 130kcal · Carbohydrates: 17g · Protein: 1g · Fat: 7g · Saturated Fat: 4g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.2g · Cholesterol: 58mg · Sodium: 58mg · Potassium: 33mg · Fiber: 0.2g · Sugar: 16g · Vitamin A: 240IU · Vitamin C: 8mg · Calcium: 11mg · Iron: 0.2mg