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Making homemade lemon curd can be a complicated process. Not this Microwave Lemon Curd! It's silky smooth, bursting with bright lemon flavor and color and comes together in minutes!
Lemon curd? Ridiculously easy? No way! I know, I know, making lemon curd can be a bit of a pain. Some recipes involve a double boiler, some careful watching, stirring and standing over the stovetop. This microwave lemon curd? Not so much! It comes together in about 10 minutes and much of that time is hands-off cooking in the microwave.
Don't believe me? I wouldn't have believed making lemon curd could be easy either, but the first time I tried it, I was totally sold. These are the simple steps:
- Combine fresh lemon juice with sugar, eggs and egg yolks.
- Stir until everything's smooth and a sunshiny yellow.
- Add the butter.
- Microwave in 45-second increments, whisking in between. It will take 4-6 45-second microwave stints/stirs till the mixture turns to a thickened, glossy curd.
- Done!
See what I mean? Easy!
Ridiculously Easy!
Every now and then I come across (or come up with) a recipe that's is so good and so easy it just has to be designated as part of our Ridiculously Easy Series (you can see many of these recipes in the thumbnails above this post). Ridiculously Easy recipes here at The Café are super popular with our readers because they are simply so easy that it's almost, well… ridiculous! But that’s not the only criteria for ridiculously easy recipes. For those of you who are new to The Café, there is a list of attributes a recipe must have to be deemed “Ridiculously Easy”:
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
- It’s also one that produces fabulous, super delicious results, ie, results that “appear” to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties as well as gatherings of families and/or friends and allow you more time to enjoy your people.
- Bottom line? They’re super simple, something anyone can do. (Shhhh! We’ll keep that part our secret.)
This microwave lemon curd definitely checks ALL of the boxes! On top of that, it's smooth, silky, not-too-tart and not-too-sweet. Besides just eating it with a spoon, there are lots of ways to use lemon curd.
What to do with lemon curd
- Spread it on toast, English muffins or these wonderful homemade biscuits.
- A spoonful would be fabulous on these Ridiculously Easy Sugar Top Scones.
- Lemon curd is delicious on pancakes, waffles, etc
- Spoon it over ice cream and serve with shortbread cookies.
- Fill homemade or store-bought crepes with lemon curd and topped with fresh berries and Raspberry Coulis
- Use lemon curd as a cake filling
- Lemon curd is a delicious filling for Pavlova or meringues.
- Combine whipped cream and lemon curd for a light, delicious lemon mousse.
- Pour it into small jars tied with a pretty label and give a jar as a gift. (If you'd like a PDF for the labels, just leave a comment below the post.)
- Serve it with fresh fruit for breakfast or brunch. I like to serve it in a pretty bowl next to the fruit. It's fun to add a small bowl of poppy seeds too for a fun and gourmet touch.
So, you know how they say "When life gives you lemons, make lemonade? I say, make lemon curd! Even if life doesn't shower lemons on you, be sure to pick some up at the store. You probably have everything else you need for this simple, elegant recipe. And if you make a batch today, you'll be all ready for our fabulous Lemon Curd Shortbread Tart (below) which we'll be sharing tomorrow. It might not look like it, but this is another super easy recipe you'll be making again and again!
Café Tips for making this Easy Microwave Lemon Curd
- This recipe calls for lemon zest. The "zest" is just the yellow part of the peel. The white part (the pith) is bitter. To easily zest a lemon (or other citrus fruits) use a microplane-style zester. These are wonderful little tools to have in the kitchen as they also work for parmesan cheese, ginger, garlic, etc. Just a note, these zesters do get dull and need to be replaced after a couple of years.
- If you notice any small lumps in your finished lemon curd, you may have overcooked it. Simply push it through a fine-mesh strainer and it will be silky smooth.
- You'll be using a total of 5 eggs for this recipe, 3 whole eggs and 2 egg yolks. The extra egg yolks makes the curd a little thicker. Reserve the 2 egg whites for another use (like an egg-white omelet or some delicious meringues)
- Every microwave brand and model is different as far as power so there isn't an exact time to cook this lemon curd. It will take around 5-7 minutes in the microwave and you can tell when it's done when it coats the back of a metal spoon and/or the temperature is 175-180˚F. (I use my instant thermometer to check the temp.)
- This delicious lemon curd makes a nice gift. I like to pour it into pretty jars like these Weck jars and add a little label. If you'd like the PDF for these Homemade Lemon Curd labels just leave a comment below and I'll email it to you. Receiving a jar of homemade lemon curd is like receiving a jar of sunshine!
- This lemon curd will keep well in an airtight container for a week to 10 days.
- You can also freeze lemon curd. Freeze in freezer storage containers leaving ½-inch headspace to allow for expansion. I've never kept lemon curd this long but the National Center for Home Food Preservation says that "Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed."
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 cup sugar
- finely grated zest from 2 lemons
- ½ cup lemon juice
- 2 egg yolks reserve the whites for another use or discard
- 3 large eggs
- 4 ounces salted butter (1 stick) cut into cubes
-
In a large microwave-safe bowl, whisk together the sugar, eggs, egg yolks, lemon juice and salt (⅛ teaspoon if using unsalted butter) until smooth. Add butter cubes. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk.
-
Continue to cook 45-second intervals, stirring after each interval. It will take 4-7 minutes, depending on the power of your microwave. Lemon curd is done cooking when it coats the back of a metal spoon. You can also check it with an instant thermometer. It’s done when it reaches 175˚F.
-
Remove from the microwave and whisk well. Add lemon zest and stir. Allow the curd to cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator.
See Café Tips above for further instructions and more detailed tips.
If using unsalted butter add a pinch (about ⅛ teaspoon of salt).
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Mary Jane says
Great recipe!!!!
How can I get 12 labels sent to me?
Lindsay @ The Café Sucre Farine says
Hi Mary Jane, we will email the labels. You can print as many as you would like.
Sandy says
Going to give this a try and hopefully package some up in pretty jars as a Christmas gift, would love some labels to go along with them
Lindsay @ The Café Sucre Farine says
Sure, Sandy!
DoLee says
Chris, ,do you let this cool completely before putting it in the jars? I made five batches this morning. That was a lot of lemons and eggs, but worth it. It was “ridiculously” easy. 🥰
Chris Scheuer says
5 batches! You are so industrious, DoLee!
Regarding your question, it can still be warm when you transfer it to jars.
Kath says
Please send the printable labels for Lemon Curd. Really appreciate that, as I make curds, jams and chutneys as gifts for Christmas
Lindsay @ The Café Sucre Farine says
Sending them your way, Kath!
Christine Spinney says
Ridiculously Easy Microwave Lemon Curd
Amazing taste! As always a joy to use the theCafesucrefarine.com. Excellent recipes with life-affirming Scripture and uplifting worship songs.
I am just about to make a batch of Profiteroles with lemon curd and caramel glaze.
Please may I have the free printable labels.
Lindsay @ The Café Sucre Farine says
Thanks, Christine! We will send the labels!
Raylene says
Would love the labels please. Love your recipes!
Lindsay @ The Café Sucre Farine says
Sure, Raylene!
Teri says
I followed the directions to a T and it came out amazingly!
Lindsay @ The Café Sucre Farine says
Yay! Thanks for letting us know, Teri!
Vani says
Could you send some the label please!!
It’s delicious ! Thanks!!
Lindsay @ The Café Sucre Farine says
Sure, Vani!
Hilary Forbes says
Thank you for the delicious recipe. I would be very grateful if you would send me the PDF for the labels. Thank you, Hilary
Lindsay @ The Café Sucre Farine says
Sending them your way, Hilary!
Judy Goldfinch says
Love lemon curd and will make this tonight. Could I have the label PDF please? Will star rate it after I make it.
Lindsay @ The Café Sucre Farine says
Sure, Judy!
Judy says
Great recipe. Love lemon curd and this was so easy. Thanks for the PDF.
Lindsay @ The Café Sucre Farine says
Thanks, Judy!
Jan says
This recipe looks awesome so easy. I have a meyers lemon tree and am going to try it ! Just found your website and it’s beautifully done can’t wait to try your recipes!
Could I also have the labels for the jars.
Thanks
Lindsay @ The Café Sucre Farine says
Thanks for the kind comment, Jan! We will send the labels.
M. Reeves says
As a lemon curd snob, I was so skeptical...but it works and it is delicious! Thank you for saving my time (and whisking arm). I'll never make lemon curd on the stove again.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, M!
Nancy A Koorenny says
I would like the lemon curd label please
Nancy
Lindsay @ The Café Sucre Farine says
Sure, Nancy!
Nanny says
I"m not sure it will ever get into jars. Every time I walk by my kitchen I grab a spoonful. Mine seems a bit thin, but we'll see as it cools down. The Lemon Poppy seed cake is in the oven. Would love to have the file for the labels. Thank you
Lindsay @ The Café Sucre Farine says
I know what you mean, Nanny! Did you cook it until it reached 175º? If so it will thicken as it cools. Sending the labels your way.
Roxane Rosalinda Marek says
I’m vegan and when I saw this “ rediculously easy” recipe I thought it must be vegan! But nooooo! Give it back to the chickens! See through lemon filling is much easier, sexier and human! Grate lemon peel for color! Add a vegan option for us purest to your recipes! Get healthy!
Chris Scheuer says
Haha! To each his own, Roxanne. Hope you find a great vegan recipe. We love this recipe and, as you can read from the numerous reviews, many others do too!
Sonja says
Great taste!!! I love it!
Please can you send me the labels please?
I would like to do some for my friends for Christmas.
Thank you
Sonja
Lindsay @ The Café Sucre Farine says
Thanks, Sonja! Sending them your way!
Madalene says
I would also love the labels for your lemon curd. Thank you so much for all.
Lindsay @ The Café Sucre Farine says
Sure, Madalene!
Pat Long says
Would love the labels for Microwave Lemon Curd. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Pat!
18 Carrots says
Lovely labels, please send. Do you have recipe for orange curd and labels as well?
Lindsay @ The Café Sucre Farine says
Happy to send them your way, Carrots. We do not have an orange curd recipe/ labels at this time. Other readers have reported good results using oranges in this recipe.
Dorit says
I would love to have the labels for the lemon curd. Thank you very much!
Lindsay @ The Café Sucre Farine says
Sending them your way, Dorit!
Zelda A Poke says
Yummy and easy to make
Lindsay @ The Café Sucre Farine says
Thanks, Zelda!
Frances says
This sounds divinely delicious and easy! Would love pdf for labels. Thank for your efforts.
Lindsay @ The Café Sucre Farine says
Thanks, Frances! We will send the labels.