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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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Marg Smith says
Hi, just about to make this lemon curd for some last minute Christmas gifts.
Would love it if you could send me the PDF link for the jar labels.
Thankyou so much.
Chris Scheuer says
Hi Marg, hope you enjoy it, sending the labels now!
Cecilia Jones says
I absolutely love this recipe! Please send the PDF link for the labels. Thanks and Merry Christmas!
Chris Scheuer says
Thanks Cecilia! Just sent the labels, enjoy!
Andrea says
Hi Chris - I just made a double batch for Christmas gifting and your recipe is amazing! So much quicker than my old double boiler method and perfect for an Australian summer Christmas with pavlova and fresh berries. Thank you so much! I'm about to make the ridiculously easy butterscotch sauce next. If you are able to send me the PDF labels for both the lemon curd and butterscotch sauce it will make my gifts even more beautiful.
Many thanks once again
Chris Scheuer says
Yay! So happy you had good success with this recipe, Andrea. It IS so much easier than the old fashioned way. The labels should be in your email!
Minnie says
Would love to have the pdf for the labels! Thank you so much for ALL your ridiculously easy recipes!
Chris Scheuer says
You're welcome, Minnie! The labels have been sent.
Elaine says
Would love to have the label. Thank you for this recipe (and so many others). I've never commented but I recommend your blog and recipes to all the people I've fed around my table--your blog is the one I go to for perfect results every time--trusted enough to serve for guests without previewing the recipe in a "home trial" first. Ever recipe is terrific.
Maria says
This recipe is great! No more standing over a double boiler.
Appreciate if you would share the pdf labels.
Chris Scheuer says
I love that there's no double boiler or fuss! Just send you the labels, Maria!
MaryAnne Young says
Hi - Thank you so much for your fabulous recipes - they are "ridiculously easy"!! First, may I have the labels for the lemon curd? I'm going to make the butterscotch sauce and lemon curd as Christmas gifts.
Second, I LOVE LOVE these little short fat jars I see in some of your recipes. I typically use the Weck which I like, but these are adorable! I can't find them. Are you able to share the brand or where I might find them? Thank you and Happy Holidays!!!
Maryanne Y
Chris Scheuer says
Thanks so much, MaryAnne! We'll be happy to send you the labels.
Regarding your question, both kinds of jars in the pictures are Weck. The taller ones can be found on Amazon. The round squat ones are hard to find in the US. I purchased mine in England a while back when my daughter lived there.
Janet E Borzelleri says
Hi there! I have made this curd and it is delicious! My friend just gave me a bag of Meyer lemons, and I'd love to make more to give as gifts. May I please have the labels? Thanks, and Happy Thanksgiving!
Lisa Derrickson says
About to make this lemon curd for my lemon meringue pie, which is a Thanksgiving favorite in my family. No plain old pumpkin or spicy mince pie for us! Looking forward to trying your Lemon Curd Shortbread Tart soon. Please send the PDF for the pretty labels which will make a gift of lemon curd very special. Thanks!
Chris Scheuer says
Sounds like a wonderful tradition. Send you the labels, Lisa!
Sheri McNary says
Hi there!
A friend of mine owned a tea room serving "high tea" in the late 1990's and I would help out when they got really busy. I learned to make lemon curd from her in a double boiler. It always turned out perfect. About a year ago I downsized and with it gave away the double boiler. Lately, after all these years I have been thinking about Lemon Curd and why I gave the double boiler away. I was so happy to find your recipe to make it in the microwave! I will order the cute little jars (thank you for the links!). If you could send me a link to your pdf for the labels I would appreciate it. By the way what do you print the labels on? I have never done that but what a great gift idea! Thank you so much!
Chris Scheuer says
Such great memories, Sheri! I think you'l find this recipe so much easier! The labels have been sent.
Linda W. says
This is an awesome and easy recipe, so delicious! I’ve made many batches, and over time I have made a few changes for my tastes. I put extra lemon zest in to up the lemony tang. I add a small amount of lemon extract for enhanced lemon flavor. And lastly, I put only half the sugar stated in the recipe. This lemon curd is amazingly good, and I eat a bit here and there on something, or just from a spoon😋😋.
Chris Scheuer says
Thanks, Linda, for sharing your review and adaptations! I'm so happy you've enjoyed this recipe. Yes, it is always tempting to eat it with a spoon!
Elsie says
Loved the taste, it was easy, and I’m so glad you included the tip of what to do if it got lumpy- my microwaveable Pyrex bowl was hot, and went on cooking the curd, turning the silky smooth into not! Next time I’ll stop sooner, or decant the product to cool in another container.
And I’d love the label PDF please.
Chris Scheuer says
Hi Elsie, yes every microwave is different so you do have to watch it near the end. I'm glad it worked out for you. The labels are on the way!
Rae Louise says
This is a fabulous recipe, so easy to make. Definitely a keeper. It's quick and it tastes great. I added a bit of lemon extract and followed the rest to the tee. It took me 4 min in the microwave. Was wondering if I could skip the egg yolks, would I still achieve the same consistency. Thanks a Ton.
Chris Scheuer says
Hi Rae, I'm so happy you enjoyed this recipe. Don't skip the egg yolks though, they are important in thickening the curd.
Aditi says
Hi,
I just came across your website and I am so excited to try this lemon curd recipe. I was wondering if I could use it to make lemon bars?
Also, are those adorable pdf's still available?
Chris Scheuer says
Hi Aditi, Welcome to The Café! We'll send you the labels now. I have made these lemon bars and they are wonderful. You also could make them in a square pan and cut them in bars.https://thecafesucrefarine.com/lemon-curd-shortbread-tart/
Laura Adams says
Can't wait to try this - I am a lemon lover, and curd is a fave. If you would please send me the pdf for the darling little labels, I would appreciate it. Can't wait to give some as gifts!
Absolutely love your recipes (making an Easy Farmhouse Buttermilk Cake today), and just the charm of your website. Thanks for all the effort you put into it! It adds a touch of grace and refinement to my days.
Chris Scheuer says
Thank you, Laura! What a sweet encouraging comment! I'll send the PDF for the labels now!
Renee Davis says
Fantastic!
I’d love these labels on my jars!
Also can you advise on where to purchase those fabulous jars???
Chris Scheuer says
Hi Renee, I'll be happy to send you the labels. The taller Weck jars can be purchased on Amazon: https://amzn.to/3itoKxy and the round squat ones from this website: https://weckjars.com/product/902-deco-jar/
Kathleen Cleveland says
This is the most amazing lemon curd I have ever made. My family was blown away with the curd used as a filling with Angel Food Cake. I would love to have some labels to put on gift jars and share with everyone. Thank You!
Chris Scheuer says
Thanks, Kathleen! I'll get the labels off to you now!
Lyn says
I’m going to try this tomorrow. Tree full of lemons. Yum yum would love the labels pdf
Chris Scheuer says
A tree full of lemons? Lucky you! I'll send you the labels now, Lyn!
Jackie Philpott says
Lemon curd is a favourite in our house! It also makes a great item for a gift basket. I would love your label PDF to put on the little jars! Thank you!
Chris Scheuer says
We love it too, Jackie! I'll be happy to send you the labels!
Brad Piek says
Hi Chris
I have been looking for a quick and easy lemon curd recipe and I think this is the one I will keeping for my recipe book.
Are you able to send me your PDF for the labels please.
Chris Scheuer says
Awesome! Thanks, Brad, I'll send the labels now!
Carol says
I will be making your lemon curd tart for my friend’s mother who is from Manchester, England and extremely picky-I will let you know how it turns out !
I would love to have a pdf if the labels as well!
Thanking you beforehand,
Carol Allison
Chris Scheuer says
Well the Brits certainly do know their lemon curd! Hope she enjoys it! The labels are on the way!
Sandy Sullivan says
I can't wait to try this...are you still offering a PDF for your labels? Thanks so much, Sandy
Chris Scheuer says
Hi Sandy, I'll be happy to send you the labels!
Margaret Lunt says
I truly love all of your recipes. I am 80 years old, and love lemon curd. My mother in law was raised by the Amish when her mother died, and she learned many good recipes, one of which was lemon curd. I will be trying your recipe.
Chris Scheuer says
Thank you, Margaret! 💕 I hope that you enjoy this recipe and that it brings back sweet memories of your mother!
Ginger Clemens says
Thank you for another great recipe, Chris. I'm 76 yo and my mother made lemon curd the "old fashioned" way in a double boiler and a lot of work when I was a child. I made it but usually had to get out a strainer to get the lumps out. We ate it on angel food cake with strawberries, and Mama used it as a filling for while cake with seven minute icing (now that was a labor of love). I can't wait to try this and would appreciate the labels. Where do you get the cute jars? It will make wonderful gifts.
Doris says
Hi Chris,
Another of your "older" fans here! I saw Jere's post above. I got hooked on lemon curd years ago when we spent a week in Preston, England doing research on hubby's ancestors. But I have never made it. Now that you've posted this easy recipe, I can. Thank you and please send the printable labels when you have time. Tell Scott his photos make my mouth water. You are so lucky to have such a talented husband!
Chris Scheuer says
Thanks so much, Doris! I will pass your lovely compliment on to Scott 💕
That had to be fascinating spending time doing the research (and getting hooked on lemon curd). I think you'll love this recipe. I'll send you the labels now.
Alicia says
Could I get the pdf of the labels please? Thank you so much for all these fabulous easy recipes!
Chris Scheuer says
You're welcome, Alicia! I'll send the labels now!