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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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Melissa says
What a wonderful recipe. Planning on giving to friends and neighbors. Please send me the labels.
Chris Scheuer says
Hi Melissa, I know your friends and neighbors will love this. Labels are on the way!
Debbie Cabler says
OMG! Scrumptious. Eat it right out of the bowl. Easy to make. No problems.
Question: What size tulip jars did you use to serve the lemon curd and lemon mousse?
Chris Scheuer says
Yay! So happy you enjoyed this, Debbie!
The jars I use are.2L Weck Jars. You can find the taller ones of amazon: https://amzn.to/2Yr9cn8
The round, squat ones are also.2L Weck jars. They are harder to find here in the U.S. I purchased them several years ago when I was in England. They're called Weck Deco jars.
Julie W says
This lemon curd is currently cooling beautifully on my counter, and I haven't had the self control to NOT dip in it a few times already! It's so simple and delicious. It took me exactly 4 minutes before the temp reached 175 and it coated the back of a metal spoon. I'm using it in your poppy seed cake tomorrow! SO excited!!!!
Thank you for all your lovely recipes. I've been quarantine baking/cooking like crazy and I'm so glad I found your website.
Chris Scheuer says
Haha! I know what you mean about sampling the lemon curd while it's cooling. I've been guilty of the same thing!
Hope you enjoy the cake too. Thanks for your kind comment.
Linda L. says
Hi, I just found your site this morning and my head is spinning because everything looks so delicious. I'm struggling to decide what to make first. I cannot wait to try your recipes. I have a question regarding your lemon curd recipe. I do not have a microwave. Is it possible to whisk this on the stovetop and have successful results?
Thank you!
Chris Scheuer says
Welcome to The Café, Linda. I hope you find some recipes you enjoy!
Regarding the lemon curd, I haven't tried this recipe on the stovetop so I can't advise you with certainty. Making lemon curd on the stovetop requires a little different technique so I would encourage you to try a recipe that has been specifically designed and tested for that to ensure great results. This one has lots of wonderful reviews: https://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278
Carolyn Orchard says
This sounds like a terrific recipe. I have Meyer lemons and want to make this.
Please send me the label.
Thank you,
Carolyn
Chris Scheuer says
Meyer lemons make wonderful lemon curd! I'll send you the labels now!
Mary-Anne says
I am in love with this lemon curd . I could not wait to make it. So refreshing.This is the third recipe of yours that i have tried, all with great success.Thank you so very much for sharing,and for being so caring with the details. You are a true teacher.So glad I found you . I would love and appreciate the PDF for the labels
Chris Scheuer says
Thanks so much for your very kind comment, Mary-Anne! I'm so happy you've enjoyed some of our recipes! I'll send the labels now!
Sue gregson says
Just discovered you o Pinterest can't wait to try your recipes. Please can you send me the labels
Regards Sue
Chris Scheuer says
Hi Sue, welcome to The Café! I'll send the labels now!
Cathy W says
Delicious! I just made this today and it was so easy! I love your recipes Chris!
Chris Scheuer says
Thanks, Cathy! We love that lemon curd too. Thanks for sharing your results!
Sofi says
This is absolutely delicious! It took a little longer than 11 minutes what with zesting and squeezing the lemons, but it was super easy! I ate it with you sugar topped scones, and they paired perfectly! Thank you!
Chris Scheuer says
Thanks so much, Sofi, for taking the time to share your results. I'm so happy you enjoyed it and it sounds like a wonderful combination with the scones.
Kris Griffith says
Just made this for a 2nd time! It is soooo good and sooo easy! I used the first batch to make the Lemon Mousse and we've been eating the rest of the curd on Greek yogurt with berries. It's amazing and really takes the whole healthy yogurt/fruit to another level! After reading the comments I think I need to try the tart and the poppyseed cake. I've been trying several of your recipes during our Shelter in Place and everyone has been a winner! Thanks for adding some brightness to our days!
Chris Scheuer says
Thanks so much for sharing your results, Kris! I'm so happy you've enjoyed some of our recipes. You DO need to try the tart and the poppyseed cake. I promise, you won't be disappointed 🙂
Lielle says
Hi Chris,
Sorry I forgot to put the star rating it is a definite 5!
Lielle says
OMG!!! This is the easiest and most delicious lemon curd I have ever made. Thank you very much for the recipe. I will be using it to make the lemon mousse for Easter Sunday.
Chris Scheuer says
Thanks so much, Lielle! Happy Easter!
Lee says
I came across your website yesterday while looking for bread recipes and I love your recipes, they look really easy. My husband loves lemon poppy seed cake which I will make over the Easter weekend along with the Lemon curd which I love. Would you please send me the labels, they are beautiful.
Thank you!
Chris Scheuer says
Thanks, Lee! I'll be happy to send you the labels!
Michelle says
I can believe how easy this was! I have made lemon curd before on the stovetop, and this was a welcome change-up. My girls are spooning it into plain Greek yogurt and adding blueberries. Personally, it's fantastic just on a spoon. 🙂 Such a great recipe.
Chris Scheuer says
Thanks, Michelle! Your girls are right, it's so great with yogurt!
Cheri in Prescott says
Found this recipe, instantly made it, SOOOOO GOOD!!! Immediately baked Banana bread with pecans and dried cherries to have something to spread it on. Also baked pistachio and lemon shortbread cookies and used them as dippers! Now trying to force myself not to make it again for a week, so far its looking iffy. LOL Terrific recipe and easy for anyone to make.
Chris Scheuer says
Haha! Love this comment so much, Cheri! Thanks for taking the time to make us smile 💕
Fran Gillis says
I would love the lemon curd labels.
Thank you
Chris Scheuer says
Just sent them off, Fran. Enjoy!
Julie Sorvaag says
Hi Chris, Thank you for all your recipes! My husband keeps telling me that I am an amazing cook, but I tell him that that they are your recipes and that you are amazing!! I'm making your delicious lemon curd tonight and would love to have the labels so I can make some to cheer up my neighbors with some lemony sunshine!
Blessings,
Julie
Chris Scheuer says
Haha! You're so sweet! I have a feeling that you're a pretty accomplished cook yourself, Julie! I'll send off the labels now!
Sara North says
I made this with Swerve sweetener which made it Keto. It was delicious. I always trust your recipes, thank you!
Chris Scheuer says
Awesome! Thanks so much Sara!
Jen says
Easy and amazing! I started by making the curd which was simple and delicious, then I made the lemon poppyseed cake and still had enough left to make the tart.
Both were great but the tart was next level great app tasted like it came from a French pastry shop!
Chris Scheuer says
Thanks so much, Jen, for sharing your review. I'm so happy that you've enjoyed these recipes!
Krista P says
Wow! So simple! My husband and I absolutely love lemon so when I received this recipe I starred and saved it until I could make it. I did finally make it this past weekend. I only put in half the amount of sugar the recipe calls for because we prefer less sugary sweetness and I also added 1 tsp of lemon bakery emulsion to really kick up the lemon flavor. Other than that, cooking the curd in the microwave was super simple. I chilled the lemon curd overnight and when we ate it the next day it was amazing! In fact now that the first batch has been consumed I'm going to make another batch today. My husband declared this the best recipe EVER! So thank you very much!
Chris Scheuer says
That's awesome! Thanks so much for sharing your results!
Jeanne Harned says
You've done it again! You've taken a recipe that I made for years and sold in farmers market as "the best lemon curd ever" and made it so easy. Of course I had to make the lemon curd shortbread tart also--- melt in your mouth delicious! You never fail to deliver a recipe that is a winner.
Chris Scheuer says
Aww... thanks so much, Jeanne! I love to make things easy for our readers! Thanks so much for your kind comment and review! 💕
Justine says
woops I put the zest in right away..
It's cooling right now, can't wait to try it!
Chris Scheuer says
It will be fine!
Mrs. Scott says
Greetings, Great gift idea! Your labels are just as lovely as the lemon curd itself! I would be pleased if you’d send the PDF Thank You
Chris Scheuer says
Thank you Mrs. Scott! I'll send you the labels now!
Jasmin Stevens says
Would love a copy of those labels! Super cute! Just made it today... so easy and delicious!! I accidentally put the zest in before microwaving- still turned out perfect! It's such a chore to sit over the stove and babysit the curd... this is much simpler! 🙂 Thanks for the great recipe! This will go well with your ridiculously easy scones too!
Chris Scheuer says
Thanks for sharing your results, Jasmin. I just sent you the labels. Enjoy!
Judi says
Perfect timing. Here we are quarantined and needing something to brighten our day. Well, THIS WAS IT!! I had some beautiful organic lemons and in no time at all had three delightful Weck jars filled!! It was so easy and I will be able to share with others who are stuck inside. I think we will have to change that old saying about turning lemons into curd instead of lemonade!! I will make more. And I would love the labels when you find time. Enjoy your day and I hope everybody keeps well.
Chris Scheuer says
Haha! I much rather have lemon curd than lemonade any day! Thanks so much for sharing your review. I'm so happy that this recipe could brighten your day in the middle of this difficult time, Judi! I'll send you the labels now!