This Quick & Easy Microwave Lemon Curd is a game-changer for anyone who loves bright, tangy flavors with a silky smooth texture. In just 14 minutes, you can whip up a luscious curd that’s perfect for spreading on toast, swirling into yogurt, or dolloping onto desserts. The zesty lemon aroma fills your kitchen, promising a burst of sunshine in every bite.
With its velvety consistency and perfectly balanced sweetness, this curd is a versatile treat that feels indulgent yet effortless to make. The microwave method ensures it’s ready in a flash, so you can enjoy its vibrant, citrusy goodness without the fuss. It’s a little jar of happiness that’s sure to brighten your day!
What You’ll Need for Quick & Easy Microwave Lemon Curd
- 3/4 cup (6 oz/170g) sugar (granulated sugar works best)
- 3 eggs + 1 egg yolk (room temperature for smoother mixing)
- Zest of 2 lemons (use organic lemons for best flavor)
- 1/2 cup (4 fl oz/115ml) fresh lemon juice (about 2-3 lemons, strained)
- 1/2 cup (4 oz/115g) butter, melted and cooled slightly (unsalted recommended)
How to Make Microwave Lemon Curd
- In a large microwavable bowl, combine the sugar and eggs. Whisk until smooth and fully combined.
- Stir in the lemon juice, lemon zest, and melted butter. Mix well to ensure everything is evenly incorporated.
- Microwave the mixture for 3-4 minutes in 45-second intervals. After each interval, stir thoroughly to prevent lumps and ensure even cooking.
- Check for doneness by coating the back of a spoon with the curd. It should be thick enough to cling without dripping too quickly.
- Once thickened, transfer the lemon curd to a bowl. Cover with cling wrap, pressing it directly onto the surface to prevent a skin from forming.
- Allow the curd to cool completely at room temperature. Once cool, cover and refrigerate. It will thicken further as it chills.
- Store in the fridge for up to 3 weeks. Enjoy as a spread, filling, or topping!
Perfect Pairings: Serving Suggestions for Lemon Curd
This Quick & Easy Microwave Lemon Curd is incredibly versatile! Spread it on warm scones, toast, or pancakes for a zesty breakfast treat. It also makes a delightful filling for tarts, cupcakes, or layered cakes. For a refreshing dessert, swirl it into yogurt or top vanilla ice cream with a dollop of lemon curd. Pro tip: Pair it with fresh berries for a bright, tangy contrast!
Storing Your Lemon Curd Like a Pro
To keep your lemon curd fresh, store it in an airtight container in the fridge for up to 3 weeks. Make sure the cling wrap touches the surface of the curd to prevent a skin from forming. If you’d like to freeze it, transfer the curd to a freezer-safe container and it’ll last for up to 3 months. Thaw in the fridge overnight before using.
Time-Saving Tips for Busy Bakers
This recipe is already quick, but here’s how to make it even easier: Use a microplane zester for the lemon zest—it’s faster and ensures no bitter pith. Pre-measure all your ingredients before starting to streamline the process. If you’re short on time, skip the cooling step and enjoy the curd warm as a sauce for desserts. Bonus: Double the batch and save some for later!
Recipe Variations to Mix It Up
Want to experiment? Swap the lemon juice and zest for lime or orange to create a different citrus curd. For a richer flavor, try using brown sugar instead of white. If you’re feeling adventurous, add a pinch of turmeric for a vibrant yellow hue or a splash of vanilla extract for extra depth. The possibilities are endless!
Common Questions Answered
Can I use bottled lemon juice? Fresh lemon juice is best for the brightest flavor, but bottled works in a pinch. Why stir between intervals? Stirring ensures even cooking and prevents the eggs from curdling. How do I know it’s done? The curd should coat the back of a spoon without dripping off. If in doubt, err on the side of undercooking—it thickens as it cools!
Quick & Easy Microwave Lemon Curd
Ingredients
- 3/4 cup sugar 6oz/170g
- 3 eggs + 1 egg yolk
- zest of 2 lemons
- 1/2 cup fresh lemon juice 4floz/115ml
- 1/2 cup butter 4 oz/115g, melted and cooled slightly
Instructions
- In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
- Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you’re looking for is the lemon curd to be just thick enough to coat the back of a spoon.
- Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
- When cool, cover and refrigerate the lemon curd.
- The curd will keep covered in the fridge for up to 3 weeks.