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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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Barbara says
Loved making the lemon curd...onto the Shortbread Tart. My book club members will be so impressed!
My lemon tree just keeps on giving so I'm making your recipe for gifts. I would love the label template too!
Thank you!
Chris Scheuer says
Awesome! We will send the labels your way, Barbara!
Kathie says
This was very easy to make and is super delicious! Thanks for the recipe, now I’m off to explore your other recipes. May I have the pdf for the labels please?
Chris Scheuer says
Glad you enjoyed it, Kathie! We will send the labels your way.
Sue says
This lemon curd recipe is the best. I would love to make some as gifts. You mentioned you used Wrek glass canning jars. I love the little ones in you pictures. It seems like one jar is a bit different shape than the others. Could you please indicate the size you used and what are the types of the two different jars. I would also love to have the PDF for the labels. Thank you.
Chris Scheuer says
Thanks, Sue! This is the link to the smaller jar- https://weckjars.com/product/902-deco-jar/ We will send the labels your way!
Chris Lewis says
This Lemon Curd recipe looks and sounds delicious. I have a fresh bag of lemons and I’m going to make it. Can’t wait. Thank you for all your wonderful recipes and if you please send me the PDF.
Chris Scheuer says
Sure, Chris! Enjoy!
melanie Franceschi says
Made the curd and the tart. Again just stupendous!!!! I would love the label PDF as well! I have a friend who has cancer, and would love to give it as gift, when she can eat again!!!
Thank you so much
Melanie Franceschi
Chris Scheuer says
Sending the labels your way 🙂
Melanie Franceschi says
My compliments to the chef. The lemon curd was just outstanding, and never dreamed of making it in the microwave!!! Just amazing! I also made the shortbread crust and it was so easy. No food processor and no mixer.
Thank you!!! We loved it.
Chris Scheuer says
Yay! Thanks for letting us know, Melanie!
Peggy says
Good Morning Chris,
Thank you so much for the wonderful recipes, can you please send me the PDF for your labels, have a great day!!
Chris Scheuer says
Sending them now, Peggy!
Cheryl Riggs says
I’m making this today and would love to have the pdf for the labels! 🍋
Chris Scheuer says
Sure, Cheryl!
Denise I Laaksonen says
I'm looking forward to making the lemon curd for hostess gifts this Spring and Summer. I would love the label template please.
Chris Scheuer says
Sure, Denise!
Tamara M. says
Can’t wait to try this and the tart! Please email the PDF for the labels!!
Chris Scheuer says
Sure, Tamara!
Jacqueline says
I love lemon curd and can’t wait to try your microwave method!! I’d love to have the pdf for sticker labels please! Thanks!
Chris Scheuer says
Sure, Jaqueline! Enjoy!
Deanna L Solomon says
Having just found your wonderful website, I am blown away by all the beautiful recipes I've been reading. I can't wait to get started making them! I would love the PDF for the lemon curd. Thank you so much for all of it!
Chris Scheuer says
Hi Deanna, thanks so much for your kind words. Hope you enjoy the lemon curd. Just sent the labels!
Jennifer says
I cannot wait to make this and the tarts!!!! Thank you for all the wonderful recipes. I love your website and often go there and drool 🙂
I would also love the labels for the lemon curd and tarts if you can. Thank you again!!
Chris Scheuer says
I'm so glad to hear you are enjoying the site, Jennifer! We are happy to send the labels 🙂
Marjory says
I just made the lemon curd. Wow! Delicious and so easy to make. I will never buy lemon curd again. Thank you so much for sharing.
Chris Scheuer says
Yay! So happy you enjoyed it, Marjory!
Jackie says
Just made the lemon curd shortbread tarts with your home made lemon curd recipe! Both easy to make! Thank you!
Could you send me the lemon curd label.
Also, Since your notes say that the lemon curd can be frozen I am assuming the lemon curd tarts can be frozen as well.
Will that work so I can make some ahead for a gathering?
Thanks
Chris Scheuer says
Hi Jackie, I think it would be best to freeze the tarts and curd separately then put them together before serving. I'm afraid the tarts would get soggy when they thaw with the curd thawing inside them.
Harvey Forman says
I am going to make the lemon curd now. Could I get the template for the labels, please?
Thanks,
-Harvey
Chris Scheuer says
Sure, Harvey!
Nora says
Can’t wait to try this recipe and start licking the spoon!
May I have the labels, please?
Chris Scheuer says
Of course, Nora!
Prencella Hamby says
I’d love the lemon curd labels. This sounds wonderful and easy! My kind of recipe.
I’ve shared your website, etc with a couple of my friends , Hope that’s
Chris Scheuer says
I'm so glad, Prencella! Keep sharing it 🙂 We will send the labels.
Donna says
I would love the template for the lemon curd! Thanks@
Chris Scheuer says
Sure, Donna!
DoLee Spurgeon says
This is getting embarrassing . I'm well known in our community for making lemon curd, so, of course, I need the labels for that as well. I have a friend who gives me loads of meyer lemons every February. After all your fabulous recipes I've seen in the past week, I broke down and order a case (30) of half pint jars for my freezer jams and lemon curd. Thanks again.
Chris Scheuer says
Happy to send them, DoLee!
Jackie says
What a great lemon curd! I’ve made this so many times now and it truly is delicious, beautiful and easy! Thank you so much for sharing this recipe and “oh so many” other wonderful recipes you’ve shared! You are Amazing!
Chris Scheuer says
I'm so happy to hear that, Jackie! Thank you for letting us know 🙂
'Fierce Sweet Tooth' says
Hi, I don't have a lot of 🍋 🍋; I'll half the recipe. That should work, correct? Thank You
May I have the PDF for labels? Thanks again
I love lemons; our Mom made lemon meringue pies & I Couldn't Resist going in Frig for just a "sliver" more of the pie. Unfortunately, all my "little" slivers added up. Who's been in the pie? Question asked.😕
Chris Scheuer says
Yes, that will work. We will send the labels!
Marcia Severson says
Wow. I've lemon curd made the traditional way many times, but this is a real time saver!!
When I have leftovers, I love lemon curd mixed in Greek Yogurt! Sweet indulgence.
Chris Scheuer says
Thanks for letting us know, Marcia!
Vicky whiteman says
I would love the lemon curd label template please
Chris Scheuer says
Sure, Vicky!
Katie says
Hi Chris,
We don't have a microwave-- is there another method you suggest to cook the lemon curd? Thank you!
Katie
Chris Scheuer says
Hi Katie, without a microwave, this particular recipe won't work. I would follow a good traditional lemon curd recipe.