This post may contain affiliate links. For more information, see our privacy policy.
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).
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you
Leslie says
I LOVE this recipe! As the name states, so ridiculously easy.
Send me the labels, please.
Chris Scheuer says
Thanks, Leslie! We will send the labels.
DoLee says
Just finished my first batch o lemon curd using your recipe. I’ve always thought it was easy to make, but your way is indeed ridiculously easy. Only took three minutes to cook in the microwave. Less time than it took to zest and squeeze the lemons. BTW, I got a five pound bag of very nice lrmons at Costco for $6. Can’t beat that. Thanks again.
Chris Scheuer says
Awesome! Thanks for letting us know, DoLee!
DoLee Spurgeon says
I have been making lemon curd for several years now, but I've never tried microwaving it. I'm anxious to try your recipe. I bought a big bag of lemons today. I freeze my lemon curd and I find it keeps really well. I understand that it does not can well. I would love to have your beautiful labels. Thank you.
Chris Scheuer says
Sending the labels your way, DoLee!
Susan Stinneford says
I’m excited to try this for the holiday gift giving. I would love to use the labels as well. Please send them!
This sounds wonderful and I can’t wait to try it.
Thank you
Chris Scheuer says
Thanks, Susan! Sending the labels your way.
LUCY says
THANKS FOR THE GREAT RECIPE***** SO EASY TO MAKE
COULD YOU PLEASE SEND ME THE PDF FOR THE LABELS
LUCY
Chris Scheuer says
Sure, Lucy!
Stevie says
Fabulous recipe and instructions.
Planning to enter a jar in my village show and would love to use your labels if possible please.
Looking forward to hearing from you soon.
Chris Scheuer says
Sure, Stevie!
Kerry says
I have a friend who makes this lemon curd for me (she has easier access to lemons) so I'd love to print some of these labels for her as a thank you next time she surprises me with a jar! I'm already planning your Lemon Curd Mousse for the next lot she brings.
Chris Scheuer says
That's great, Kerry! We will send the labels your way.
Wanda L. Carter says
Please send me the labels.
I am planning to make things from my kitchen for Christmas gifts this year.
Much more personal then buying things in the store not knowing if it will be used or liked.
Chris Scheuer says
Great idea, Wanda! We will send the labels.
Kathryn says
Thanks so much, works just as you described !
Chris Scheuer says
Thanks for letting us know, Kathryn!
Joan Muller says
This method for making lemon curd is brilliant !, Thank you for sharing. Will use a little less sugar next time.
Look forward to making gifts for Christmas. Would love the labels please
Particularly enjoy your thought for the day segment.,a blessing and encouragement .
Chris Scheuer says
Thanks for letting us know, Joan! We will send the labels your way.
Josie says
I can’t wait to try this recipe!!
Chris Scheuer says
Enjoy, Josie!
Leburta says
Just tried this recipe tonight to add to a recipe I found for Lemon Curd Bread Pudding. It is easy as promised, as are all your Ridiculously Easy recipes! I had hoped it would be a little tarter though. It may be the lemons themselves. I don't currently have an inexpensive source for good lemons (although I have a Meyer Lemon tree that is now two feet tall and starting to give lemons), so I just buy what I can at the supermarket. The curd turned out smooth and came together easily. Please send me the labels, as these will be perfect for holidays gifts. I may try this recipe with other fruits, like passion fruit, as well.
Chris Scheuer says
Thanks, Leburta. We will send the labels your way!
Dal says
I love your recipes! Have made the curd several times and have tweaked the cirus to include orange and lime. I have found that 100 gms of sugar is plenty sweet enough too and is just as delicious. Thanks you for sharing.
Chris Scheuer says
Thanks for letting us know, Dal!
Sue Smith says
Please send me the very cute labels!!
Thank you,
Sue
Chris Scheuer says
Sure, Sue!
Grace Bealer says
We love lemon anything , especially my husband and some of the grandkids so I can't wait to try this recipe . Would love to have the labels if possible. Thanks so much
Chris Scheuer says
Sure, Grace! Enjoy!
June johneyjune says
Love to have the labels. Absolutely love lemon products and recipes. Thank you.
Chris Scheuer says
Sure, June!
Melissa says
Thanks so much for sharing this recipe! My husband loves lemon curd, but I don’t enjoy standing over the stove making sure it doesn’t turn into scrambled eggs lol This was SO easy! While I initially thought there was no way it was going to work because my concoction stayed liquid for six 45 second intervals! On that last 45 seconds it thickened up and I was overjoyed 😄 super easy and it tastes delicious!
Chris Scheuer says
That's great, Melissa! Thanks for letting us know!
Kim, Vermont says
Full confession…I am a lemon curd snob. I’m particularly picky about that sweet to tart ratio and the viscosity. So I was skeptical about this recipe. Wow, was I surprised! This lemon curd is absolutely delicious and, well, ridiculously easy to make. I’m sold. Thanks!
Chris Scheuer says
I know what you mean, Kim! So glad you enjoyed this recipe 🙂
Cindy B says
Eager to try this simple lemon curd recipe - and would love to have the labels as well for gifts! TIA!
Chris Scheuer says
Sure, Cindy!
Louise says
I will never buy lemon curd again! This is easy,fast and tastes amazing! Thank you
Chris Scheuer says
Yay! Thanks, Louise!
Patricia West says
Chris, can you please send me the link for the labels. The lemon curd will make a great Christmas gift. Thanks so much.
Patricia West at w2patric@aol.com
Chris Scheuer says
Sure, Patricia!
DoLee Spurgeon says
Of course I would love the Lemon Curd labels. I made several batches of lemon curd at the start of every year. I am fortunate to have a friend with access to a very large Meyer Lemon Tree, and she brings be a large bag every year. I have kept it in the freezer for a year or longer and it still tastes great. Thank you once again.
Chris Scheuer says
That's great, DoLee! We will send the labels.
Janice marshall says
Could you please send me the labeis for the lemon curd.
Thankyou Janice
Chris Scheuer says
Sure, Janice!
Andrea says
Cannot wait to try this lemon curd as well as the shortbread cookies! Have made your focaccia bread which was divine! I would love the pdf for labels. Thank you!
Chris Scheuer says
Thanks, Andrea! We will send the labels!
Birgit says
Your lemon curd recipe looks wonderful! I’m looking forward to making it soon and giving some as gifts. Could you please send me the PDF for the labels?
Chris Scheuer says
Sure, Birgit! Enjoy!
Marion Hannaford says
I've just made this and it's beautiful! I regularly make lemon curd the traditional way but was intrigued to see a microwave recipe. It tastes perfect, thickened beautifully and I think I'll make it this way from now on... No more standing ages at the cooker stirring away to prevent scrambled eggs....
Thank you very much for posting this recipe. I highly recommend the method for anyone. The tasty results belie how little effort goes into making it.
Thank you again.
Marion
Chris Scheuer says
Thank you for letting us know, Marion! I'm so glad you enjoyed this.
Wendy B says
I have just made a pavlova and no way was I wasting five egg yolks. Doubled recipe and it is absolutely fabulous! Going to freeze in small jars for later ( so I don’t eat in one sitting!). Would love labels and will try to find those really cute little jars!
Chris Scheuer says
That's great, Wendy! We will send the labels and this is the link to the jars- https://weckjars.com/product/902-deco-jar/