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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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Cindy Jackson says
This looks delicious! Please forward a copy of the labels. Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Cindy!
Pam says
Delicious & easy!!! Labels, please...
Lindsay @ The Café Sucre Farine says
Thanks, Pam! Sending them your way.
Mimi says
There is nothing better on a cream scone than a good lemon curry! I would be grateful for receiving the pdf for the labels. When freezing the lemon curd would you recommend the Weck jars? If no, what would you recommend for freezing? Thank you!
Chris Scheuer says
Hi Mimi, you could use the Weck jars as long as you have a little head space at the top to allow for expansion in the freezer. Or you could just use a plastic/glass storage container
Rene says
Chris, this recipe looks delicious. I would love to have the labels for the lemon curd. Thank you very much!
Rene says
Chris, this recipe looks delicious. I can’t wait to try it. I think tomorrow will be the day. I would love to have the labels for the lemon curd. Thank you very much!
Rene says
Chris, this recipe looks delicious. I can’t wait to try it. I think tomorrow will be the day. I am having fun scrolling through all your recipes. I have made your Ridiculously Easy Blueberry Scones many times. I’d like to double the recipe and the scones. I don’t give away a freeze for my family.
I would love for you to send me the PDF for the lemon curd labels.
Thank you so much for all the wonderful recipes. Please keep them coming!
Lindsay @ The Café Sucre Farine says
So glad you're enjoying the recipes, Rene! We will send the labels.
Micha says
I love this recipe - foolproof and amazingly delicious. I am making some right now as thank-you gifts, and I would love to have the pretty labels for the jars. Thank you!
Lindsay @ The Café Sucre Farine says
That's great, Micha! We will send the labels your way.
Gayann says
Chris, you NEVER let me down…my lemon curd is cooling and came out perfectly! I am using it to replicate a cake my daughter made…its called a “ pull cake” and is very southern, for bridesmaids luncheon.. The four layer cake sits in ribbons that the bridesmaids pull, and it tells their fortunes! I am doing a two layer lemon cake, with lemon curd between each layer. It is frosted with a buttercream icing that has fresh lemon juice instead of vanilla, and topped with twisted lemon slices! Thank you so much for this lovely, easy recipe!
Gayann
Lindsay @ The Café Sucre Farine says
That's great, Gayann! Thank you for your kind review 🙂
Donna Jo says
Last week, I made your shortbread lemon curd tart. The tart was outstanding! The lemon curd was so easy to make, I’m going to make some for gifts. Would love the labels. Thanks!
Lindsay @ The Café Sucre Farine says
That's great, Donna Jo! We will send the labels.
Annette McLoughlin says
This was a great recipe ! and so easily made ! I would love to have a copy of your labels.Many thanks for sharing.
Lindsay @ The Café Sucre Farine says
Thanks, Annette! We will send the labels.
Laura says
Loved this recipe so much that now I want to make it for gifts! May I please get some of those darling labels. Thank you so much for sharing th recipe and the labels.
Lindsay @ The Café Sucre Farine says
Sending them your way, Laura!
SHARON PHILLIPS says
I will make it tomorrow and I am sure it will be wonderful.. if you have the file for the cute little labels I would love to print out for gifts. thank you.
Lindsay @ The Café Sucre Farine says
Sure, Sharon!
Yael Maimon says
So easyyyyy and deliciousssss, thank you for sharing.
Would like to ask if you kindly could send me this Amazon lemon’s label
Thank Yael
Chris Scheuer says
Hi Yael, so happy you enjoyed this recipe. Happy to send the labels.
Mary Lynn Ferrell says
Can’t wait to try this recipe. Would love the printable labels. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Mary Lynn!
Joanna says
Could I get some of those cute lemon curd labels?
Lindsay @ The Café Sucre Farine says
Sure, Joanna!
Fiona MacLauchlan says
Fantastically easy & delicious recipe! Would love the pdf of the labels please! 😁
Lindsay @ The Café Sucre Farine says
Thanks, Fiona! Sending them your way.
TONYA WRIGHT says
I would love the Lemon Curd Labels. Excellent Recipe, and Sooooo Easy. I love it.. Thank You
Lindsay @ The Café Sucre Farine says
Thanks, Tonya! Sending them your way.
Jean Andrewa says
Ive made lemon curd in a double boiler for years and have great success with your recipe. Thank you so much for giving it to us. I would like the pdf for the labels.
Lindsay @ The Café Sucre Farine says
That's great, Jean! We will send the labels.
Sara says
I LOVE this recipe! I've used it for lemon curd, lime curd, and lemon&lime curd. I had tested out probably a half dozen recipes before and couldn't understand why it always came out like scrambled eggs, disgusting! I think now its because they used all yolks, but even though I am better at custard making and curd making in general, this is always my go to. Its so fast, and perfect every time! I've even made it dairy free with oil and/or dairy free butter and if you thicken it up a tiny bit more, its still spot on! Thank you so much!
Lindsay @ The Café Sucre Farine says
That's great, Sara! Thank you for letting us know!
June Wright says
I have a few recipes for lemon Urdu but this recipe is by far the best. So easy to make and yummy.
If it is not to late I would love to have the PDF for the labels.
Many thanks from Australia
Lindsay @ The Café Sucre Farine says
Sending them your way, June!
Jackie says
Looking forward to making this in honor of my brother in law who loved Lemon Curd. Have you ever tried Lime curd!! I haven't either, but think it will be good.
Thank you for all your great recipes. Please send me the Lemon Curd labels.
Chris Scheuer says
Hi Jackie, that's so sweet!
I haven't tried lime curd but I'm sure it is delicious. We'll be happy to send you the labels.
Judy Imanse says
Wonderful recipe! I would like the PDF for these Homemade Lemon Curd label. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Judy!
Carole Swartz says
Wow, easy and good! Would love pdf labels. What size jars did you use?
Lindsay @ The Café Sucre Farine says
Hi Carole, we are happy to send the labels! Here is the link to the jars- https://weckjars.com/product/902-deco-jar/
Emily Moore says
I've tried several different lemon curd recipies and yours is by far the best, and yes, easiest! I'm looking forward to making the Ridiculously East Lemon Curd Shortbread Tarts this weekend.
I would love to to have a PDF file of your lables please!
Emily
Lindsay @ The Café Sucre Farine says
So glad to hear that, Emily! We will send the labels your way.
Lorraine Kelly says
Hello Scott and Chris.
I've now made your lemon curd, and yes, it's ridiculously easy!!
I would love the pdf printable labels please, as I'm going to make more curd and impress my friends. Many thanks 😊
Lindsay @ The Café Sucre Farine says
So glad to hear that, Lorraine! We will send the labels.