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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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Kelly says
Absolutely fabulous flavour! Just what we've been looking for. Even better, it is "ridiculously easy"!! Glad I found your page - I'll be back 🙂
Chris Scheuer says
Thanks for letting us know, Kelly! So happy you enjoyed the curd 🙂
Kathryn Stewart says
I can’t wait to try this and share with my family and friends. I’ve ordered my cute 4 ounce jars and would love to receive your label PDF. Also, love your page and excited to try your recipes! Thanks!
Chris Scheuer says
I'm so glad, Kathryn! Just sent the labels.
MaryB says
,looks absolutely delicious. I’d love to have the pdf for the label.
Chris Scheuer says
Sure, MaryB!
Kathy says
This sounds great. Love easy recipes. Would love the label pdf as well
Thanks
Chris Scheuer says
Sure, Kathy! Enjoy!
Lori says
O.M.G.!!! You did not disappoint by saying this is ridiculously easy. I just made some lemon curd a couple weeks ago, double-boiler, stir constantly….ugh. It didn’t taste nearly as good this recipe. My husband tasted it and said “mmm, it’s like a lemon drop”! Thank you for all you do to inspire us, teach us, and lead us!
Chris Scheuer says
That's awesome, Lori! Thanks for letting us know!
Jean says
Looks so yummy. Gonna try this. Would like the labels also.
Thank you
Chris Scheuer says
Sure, Jean!
Debbie Feke says
Please send me the Homemade Lemon Curd label. I think I will try this recipe as favors for when I have a tea for friends.
Chris Scheuer says
Great idea, Debbie! We will send the labels your way.
Barbara says
Thank you for sharing…looks like Spring! I would love to have the labels!
Chris Scheuer says
Sure, Barbara!
Karen Benson says
What a wonderful gift this will be! I would love your labels please 🍋
Thank you,
Karen
Chris Scheuer says
Sure, Karen!
Alison says
Just left a rating (5 stars!) and forgot to ask for labels….please….
Chris Scheuer says
Sure!
Alison says
This is wonderful and just as easy to make as you say! Love it!
Chris Scheuer says
Awesome! Thanks, Alison!
Judy Wolf says
Fabulous! Please send template for labels. Thank you.
Chris Scheuer says
Sure, Judy!
Jane says
Oh my, how delicious! Thank you for sharing this recipe.
Please send me the pdf for the adorable labels.
Appreciate it. Have a blessed day!
Chris Scheuer says
Sure, Jane! Enjoy!
Booge says
It was SO TASTY!!!!
May I have labels?
Thank you
Montréal,Québéc
Chris Scheuer says
Sure, Booge!
Mary Welch says
Looking forward to making on this cold January weekend! Thank you for sending labels 🙂
MQW
Chris Scheuer says
Enjoy, Mary! Just emailed the labels.
Barb Nielson says
I love lemon curd. This recipe looks very easy to use. I have lemons on my counter now so I will be making it this evening.
Please send me the download for the labels.
Thanks.
Chris Scheuer says
Enjoy, Barb! Sending the labels your way.
Carolyn Fitzgerald says
I have made curd for many years and this recipe does sound easy. Please send the form for the labels.
Many thanks for all of your wonderful recipes.
Carolyn
Chris Scheuer says
Sure, Carolyn! Enjoy!
Jean says
Please send the labels for the lemon curd. I love all your recipes and I have not tried one that did not turn out delicious!
Chris Scheuer says
Thanks, Jean! We will send the labels.
Patty says
I've always made the curd on the stove. Can't wait to try your recipe.
Would like to have the label pdf.
Chris Scheuer says
Sure, Patty! I think you'll love this one.
Valerie Hider says
I love your recipes especially the Ridiculously Easy ones! They always turn out perfectly. My lemon curd will be going on mini cheesecakes. I'd love the pdf so I can also gift some lemon curd as well. I'm a photographer and wanted to say I really enjoy the beautiful photos on your website. Everything looks so irresistible.
Much appreciated
Val
Chris Scheuer says
Thank you so much, Valerie! We will send the labels your way!
Dawn says
Great recipes - thanks for sharing! Are you still willing to send the PDF for the labels? 🙂
Chris Scheuer says
Thanks, Dawn! We will send the labels your way 🙂
Gwen Koziura says
I plan to make the Lemon Curd. Please send me the .pdf for the label. Thank you!
Chris Scheuer says
Sure, Gwen!
Nancy says
Love the recipe and love the label
Chris Scheuer says
Thanks, Nancy!
Debra Rennie says
Thank you so much for this absolutely FANTASTIC, easy recipe for delicious lemon curd. I've made it many times now and each time, it turns out perfectly and more importantly, with very little time or effort on my part. I've had many positive comments from people saying they can't stop eating it once they start. Thank you so much for sharing your expertise, knowledge, helpful hints and most of all your Christian faith. It is a real blessing to have found your wonderful website. Can't wait to explore what other great recipes you have in store for me. I would also appreciate you sending me the label pdf, as I know I'm going to be making this for many years to come, mainly to bless others like you do! God bless, Debra xo
Chris Scheuer says
Thank you for taking the time to leave such a kind comment, Debra! I'm so glad you enjoyed the lemon curd 🙂
Kay says
This recipe looks so yummy ! Thinking of making it for Christmas gifts for family and friends this year.
Would love your labels to complete your sweet treat.
Thanks
Kay
Chris Scheuer says
Sure, Kay! Enjoy!