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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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Mary Ann says
I love your blog for its wonderful recipes and beautiful treat to the eyes. Would love your pdf of the lemon labels. Thank you!
Chris Scheuer says
Thanks, Mary Ann 💕 I'll send the labels now!
Tracy says
I love lemon curd and can't wait to try this recipe. I am so glad I happened upon your site while looking for a shortbread recipe.
I also must ask, where did you get that cute gold/brass floral spoon?? It is beautiful!
Chris Scheuer says
Hi Tracy, the spoons are from Amazon. Here is a link: https://amzn.to/3h3SQGQ
Anne Wood says
Hi Chris,
This recipe sounds so quick and easy. It will make a lovely filling for the Victoria Sandwich I'am baking today. Can you please send the PDF for the labels
Chris Scheuer says
It would make a wonderful filling for a Victoria Sandwich! I'll send the labels now, Anne!
Debbi K. says
Making this today for a birthday cake I’m making for myself!! Can I please have the label link? Thank you so much! I have loved all your recipes I’ve made!
Chris Scheuer says
Thanks, Debbie! Happy Birthday! The labels are on the way!
Jean Irani says
I just have to try this lemon curd recipe. I've been looking for an easy version, and this one sounds great!
Would love to have the labels too. Thanks Chris.
Chris Scheuer says
Hope you enjoy it, Jean! Labels have been sent!
Jill says
Just discovered your website, lovely. Plan to make lemon curd while trying to stay cool inside. Please send PDF for labels. Thanks! Also, can you identify the type/size/style of jar you used? Thanks!
Jill
Chris Scheuer says
Hi Jill, welcome to The Café! I'll send you the labels now! The jars are made by Weck. You can find the taller ones on Amazon: https://amzn.to/2OlHPUU
The round squat ones I purchased several years ago in England.
Shannon says
Wow, the best lemon curd recipe yet! Thank you, and I would love the labels as well.
Chris Scheuer says
Thanks, Shannon! I'm so happy you enjoyed it! The PDF for the labels should be in your email.
Jere says
Chris,
I just found your website last week. It is excellent. I am 93 years old..still gathering recipes. I just happen to have a sack of lemons (No tree but don't I wish?) so I am ready to make lemon Curd. Oh I would love the Curd labels. Label on top and a yellow ribbon tied around. Thank you so much for the nice offer.Next is the Brioche rolls. Jere
Chris Scheuer says
Hello Jere! So nice to meet you and welcome to The Café! I want to be like you when I grow up, still cooking at 93! 💕 I'll be happy to send you the labels
Leslie says
I love this recipe!! S and much easier than the traditional way. Thank you. 🙂 I would love to have the PDF for the labels, please.
Stay safe and well.
Chris Scheuer says
Thanks, Leslie! We love it too! I'm getting ready to make a batch myself. I'll be happy to send you the labels!
Catherine Lively says
Love your recipes! And yes, please send PDF for labels. thank you so much!
Chris Scheuer says
Thanks so much, Catherine. I'll get the PDF for the labels off to you now!
Linda says
I made this for your lemon poppy seed cake and both are incredibly delicious and easy to put together. Thank you for the wonderful recipes! My husband loved the cake for his birthday.
Chris Scheuer says
That's so awesome that you made the cake for your husband's birthday, Linda! Thanks for sharing your results.
Jenny says
Can't wait to try it! Labels please!!
Chris Scheuer says
Hope you enjoy it, Jenny! I'll send you the labels now!
Terri says
Thank you so much for this fabulous recipe. We’re big fans of lemon in this house. Since my daughter and I are doing Keto, I simply swapped out the sugar for a sugar replacement and it was delicious!
I’d love the pdf for the labels, please!
Chris Scheuer says
That's so good to know that it works well with sugar replacement. Thanks, Terri! I'll send the labels now!
Alicia says
Could you please tell me your substitution for the sugar? I am also keto and have never baked with sugar substitutes. Thank you so much!
Mary Beth Darby says
Making the lemon curd today. Going to double and try freezing half of it. I am going to make the lemon mousse on Sunday for Father's Day. Can you send me the labels? I cant wait to try it.
Chris Scheuer says
I'll be happy to send you the labels, Mary Beth. Hope you have a lovely Father's Day and enjoy the mousse!
Alison says
Hi Chris,
I am making the Microwave Lemon Curd, and would like clarification on the amount of butter to use.
Is it 4 oz plus 1 stick of butter?
Thank you!!
Chris Scheuer says
Hi Alison, sorry if that was confusing. It's just 4 ounces (which equals 1 stick here in the US) of butter. Enjoy!
Alison says
Hi Chris,
Thanks so much!! Just finished making the curd, and according to my husband....yum, yum, yum.
Surprizing my sister-in-law tomorrow with the lemon curd mousse.
I'll let you know what the verdict is!!
Thanks again
Chris Scheuer says
Awesome! Hope everyone enjoys it!
Melissa Greenway says
I made this today and it is AMAZING! And yes, RIDICULOUSLY easy. My kind of recipe! I cannot wait to make again and
then make your tart recipe.
May I please have the labels?
There are several recipes on your site that will be made!
Chris Scheuer says
Awesome! Thanks for sharing your results, Melissa! I'll send you the pdf now!
Rachael Loh says
I've recently just stumbled on your website and I love how simple your recipes are, I'm looking forward to try making the lemon curd shortbread tart you mentioned! I'm excited to share the tart and lemon curd with my friends!! Could you send me the lovely labels?
Chris Scheuer says
Hi Rachael, welcome to The Café! I'll be happy to send you the labels! Enjoy! 💕
Shannon says
May I get your lemon curd labels please ? I have made lemon curd the old fashioned way and never tried a microwave version. I do now , plan to do it in the future when the opportunity presents itself. I 'll comment when I do. Haven't had much extra time with gardening season. Thank you Chris for the great recipes, I always look forward to seeing what you have delivered to my inbox !
Chris Scheuer says
Thanks so much, Shannon! I'll send you the labels now!
Lisa A Oberg says
I'd love to get these labels, I am such a fan of lemon curd. Finding all kinds of inspiration today!
Chris Scheuer says
Hi Lisa, I'll be happy to send them to you! Enjoy!
fran pascazio says
This looks delicious. I have a fresh bag of lemons in the fridge right now and will try this recipe, along with the Lemon Curd Shortbread Tart this weekend. I would love the PDF for the labels if you would? Thank you!
Chris Scheuer says
Thanks, Fran, they should be in your inbox! Enjoy!
Kim says
Loved your lemon poppy seed cake w/lemon curd! My son-in-law loved it as his birthday cake. I would like to have the pdf file for the labels please.
Kay says
Hi Chris,
All your recipes are Fabulous! Would love to give these as gifts. Can you please send the PDF for the labels.
Thanks so much! and stay safe!!
Kay
Chris Scheuer says
Thanks, Kay! I'll send the labels now!
Sue S says
Thank you for this amazing recipe! I made it yesterday and shall make another batch today. Who needs to eat it in /on anything? 😍 I think a bowl of it, like pudding, would be great (LOL) - although a spoonful from the fridge now and then is just a great little snack. Would you be so kind as to send the labels?
Chris Scheuer says
Haha! So happy you've enjoyed this lemon curd, Sue! I'll be happy to send you the labels.
Linda Fusaro says
Hello Suzanne, I am happily at home with my husband and pounds of limes, oranges and lemons. We have made lemoncello, orangecello, tangercello and limecello and the freezer is full!!! And friends have plenty.I discovered your lemon curd done in the microwave and it is the BEST! I've made the lemon and lime versions and wondered if you have tried orange curd. Our oranges are sweet and may not have the acid that the limes and lemons do. What do you think?
Chris Scheuer says
Hi Linda, Lucky you with all that citrus!
I think orange curd would be delicious - I would use lots of zest though since orange juice isn't as strong as lemon or lime.
Suzanne Brown says
This looks amazing!! I was always intimidated by the thought of making lemon curd. Would love the PDF for the lemon curd lids.
Thank you, thank you for all your "ridiculously easy" recipes. Somehow, making a fresh batch of scones, or learning a new technique, makes these crazy times more sane. Stay well!
Chris Scheuer says
Thanks, Suzanne! Yes, I agree, learning something new is very therapeutic right now! I'll send you the labels now! Enjoy!