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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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Helen BYERS says
May I have a copy of your lovely lemon curd printable labels? Please, many thanks
Chris Scheuer says
Of course, Helen!
Karen Lewis says
I can't Wait to try your shortbread tarts with lemon curd. I'm vegan so...have you ever made the shortbread using vegan butter? I'd love the pdf labels for lemon curd and the caramel tarts.
Chris Scheuer says
Hi Karen, I'm sorry I don't have any experience with vegan butter. If you try it, let us know. Happy to send the labels.
Natalie says
Hello! Can one use the same cooking method but with all egg yolks instead?
Trying to find use for 5 egg yolks after making Pavlova
Chris Scheuer says
Yes, that will work fine!
Patricia says
Tried your recipe and it was excellent! Very easy and tastes wonderful. I tried another recipe and yours is far superior. Will be making more for gifts and for the tart recipe you have published. If you can send the pdf for the labels, I will be most grateful!
Chris Scheuer says
Awesome! Thanks, Patricia!
Dorit says
I love your beautiful website! May I have a copy of your pretty lemon curd printable labels? Please and thank you!!
Chris Scheuer says
Sure, Dorit!
Judy Hogan says
I love lemon curd. Will definitely try this one. I would love to have your labels. Thank you.
Chris Scheuer says
Sure, Judy!
Kathy says
This is just lovely and so easy! I’d appreciate the labels for gift giving. Thank you.
Chris Scheuer says
Sure, Kathy!
Toni Bradley says
I love lemon curd, especially with anything blueberry! The combination of those two fruits are the absolute best. I would love the labels, please!
Chris Scheuer says
Sure, Toni!
carol lees says
Absolutely love your recipes. Grandparents from IOM and lemon curd aka lemon cheese was always made at Easter (the hard way). Seed cake, well not too many people have ever enjoyed them, but it's time for that too. I would appreciate your lemon labels if the offer is still good. What a wonderful site and your explanations/tips are great.
Chris Scheuer says
Thanks, Carol! Sending the labels now!
Jean says
Hi Chris, Yes I would love another one of you cute lables. Thank you so much. Jean
Chris Scheuer says
Sure, Jean!
Kathryn says
This was very easy as you stated and I’d love to have the labels your offering to share this with my neighbors and friends
God Bless
Kathryn
Chris Scheuer says
Yay! Thanks for letting us know, Kathryn. Sending the labels now.
Kitty Lee says
Looks wonderful, I would love the link to your labels.
Chris Scheuer says
Sure, Kitty!
Kate says
An Absolutely delicious and easy recipe
Chris Scheuer says
Awesome! Thanks, Kate!
Dawn says
Thank you sooo much for all of your amazing recipes!! I have shared your website with friends and family. I discovered your site when looking for an easy buttermilk biscuit recipe - the rest is history!!😊 I will be making your lemon curd recipe to put inside my Mom's birthday cake. I would love to have a copy of your gift-giving labels as well, please.
Thank you very much!
Chris Scheuer says
I love that, Dawn! We will send the labels 🙂
Brenda says
Oh so good ! I am having it on everything. I would love a copy of the labels -- if I have any left to give.
Chris Scheuer says
Sending them your way, Brenda!
Chezzer says
Please may I have a copy of your pretty lemon curd printable labels
Chezzer
Chris Scheuer says
Sure, Chezzer!
Chris Scheuer says
The labels could not be delivered. Could there be an error in your email address?
Mary Elizabeth DeVett says
Thank you for your wonderful recipes. Thank you for offering the homemade lemon curd labels. I'm excited to put them to good use this Easter.
Chris Scheuer says
Sending them your way, Mary Elizabeth!
Cheryl says
I really have to find some lovely jars for this next time. Spring in the air with these a really Eastery treat. I would love the printable labels.
Cheryl
Chris Scheuer says
Sure, Cheryl!
Nancy says
I can't wait until I can make the curd and the shortbread tarts. Can I substitute lime, orange and grapefruit and still make the curd? It would be a great gift for Easter. Please send the template for the label? Thanks so much
Chris Scheuer says
Hi Nancy, I haven't tried this with another citrus, but other readers have reported success. We will send the labels your way!
Audrey says
I plan to make lemon curd then try your recipe for lemon curd shortbread tarts this coming week. Please send labels as I will send my guests home with a jar. Thank you.
Chris Scheuer says
Sure, Audrey!
Rebecca says
Absolutely wonderful! Served the lemon curd with the Dutch Pancake I made for breakfast for my family. They loved it. I have made lemon curd many times....the old fashion way. This was so easy and fast to make. I served the lemon curd with a lemon cake for my aunts that came by the that evening. It was a hit. Thank you for this amazing recipe. I too would like to receive the labels.
Rebecca
Chris Scheuer says
I'm so glad you enjoyed it! We will send the labels, Rebecca!
Kathy says
Your recipes always work. I buy ingredients for your recipes with confidence. This lemon curd is no different. Love! And Yes! In would love the cheerful labels just in time for spring and summer hostess gifts.
Chris Scheuer says
Awesome! I'm so happy to hear that, Kathy! We will send the labels your way.
Linda says
This recipe turned out beautifully and was delicious! I would love the labels.
Chris Scheuer says
Thanks, Linda! We will send the labels your way!
Karin says
Oh my ! This is SO GOOD! I’m putting it in my plain Greek yogurt for breakfast! So smooth and tasty! Thanks for this easy recipe. I’m trying to cut down my sugar intake, so used 1/2 the amount of real sugar, and 1/2 Lankanto monk fruit . Worked beautifully — a keeper for sure!!❤️
Chris Scheuer says
Great! Thanks for letting us know, Karin!
Teresa Blankenship says
Could I please have a copy of the label? Thank you!
Chris Scheuer says
Sure, Teresa!