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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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Susan says
Can't wait to try this Lemon Curd. Please send me the labels.
Chris Scheuer says
Sure, Susan!
Lyn Bedingfield says
Please could you send me the pdf for the labels please would love to make as Easter presents for friends and family and these labels look so cute
Thanks
Chris Scheuer says
Just sent them, Lynda!
Agatha king says
Please send label pdF Thanks
This curd recipe is amazing
Chris Scheuer says
Thanks, Agatha! We will send the labels now.
Susan Wolfe says
Chris, made your Ridiculously Easy Lemon Curd today. You're right it is very easy. I have a question though - I cooked my lemon curd until my candy thermometer read 175 degrees. When I did a final stir, it was full of cooked egg pieces. I did strain it and that helped but I wonder,
I didn't let my eggs come to room temp. Would the cold eggs have helped to cause the overwhelming amount of cooked egg in my final lemon curd? I re-read the recipe and didn't see room temp eggs specified. Any other thoughts on my problem??? I'll try it again for sure; would like to be more sure I won't repeat the egg problem. Thanks!
Susan
Chris Scheuer says
Hi Susan, I haven't had any problem with the eggs scrambling and I don't bring them to room temperature. I'm wondering if perhaps, you have a very powerful microwave that cooks quickly. I know my microwave is not super powerful. I might try making the lemon curd next time on level 8 or 9 and see if that helps. I will take a little longer but you might avoid the eggs scrambling.
Susan Wolfe says
I will try your suggestion Chris and I think I'll make a note on my recipe to try the room temp eggs to, just in case. It was
worth the extra trouble of straining it. I made the lemon shortbread tart this morning and it was delicious. Thanks for your reply.
Rebecca says
This is incredible! We had it on blueberry pancakes this morning and it was so perfect! Would love a PDF for the adorable labels! My mom would definitely enjoy a gifted jar. Thanks so much!
Chris Scheuer says
Yum, sounds delicious, Rebecca! We will send the labels now.
Ingrid Phippen says
Hi,
I'm glad to have found your recipe. I used to make something similar at a tea shop I worked at and have missed it. Can't wait to actually use all my lemons this year in this recipe. Thank you! Please send me the PDF of your darling labels!!
Warmly,
Ingrid
Chris Scheuer says
Hope you enjoy it, Ingrid! We will send the labels.
M C Patten says
I am making this today for Valentine gifts and would love to have the labels. thx so much
Chris Scheuer says
Sure, MC!
Jodie says
This turned out so good! How long will it keep for?
Chris Scheuer says
Hi Jodie, it will keep in the refrigerator for up to ten days or you can freeze it.
Averil says
Awesome I must try this as I have zillions of fresh lemons
Chris Scheuer says
Let us know how it turns out, Averil!
Kat Allen says
This is simple and fabulous! Please share the darling labels. They are like icing on the cake!
Thanks,
Kat
Chris Scheuer says
Thanks, Kat! Just sent the labels.
Jean James says
I have never made Lemon Curd. This looks delicious.
I would love to have the labels.
Thanks!
Chris Scheuer says
Sure, Jean!
Dolores Bauer says
Love all things lemon! I have a Meyer lemon tree and have been baking non-stop, this lemon curd is super easy and delish!
would love to have the label for my Valentine's gifts, can you send it?
xoxo
Chris Scheuer says
That's awesome, Dolores! We will send the labels now.
Sunnysewsit says
Canj't WAIT to try this, and also to give some as gifts. Yes, labels please!!! We just made your Indonesian chicken and it was delicious!
Chris Scheuer says
I'm so glad! We will send the labels now.
Joani says
I would appreciate it if you would send the PDF for the lemon curd labels. Thank you!
LOVE your site!
Chris Scheuer says
Thanks, Joani! We will send the labels now.
Marian says
Yummmm...What's not to love about Lemon Curd! It's guaranteed to be hit in the Sunshine Box that my Soul Sisters are putting together for a friend who is scheduled for a knee replacement.
Chris Scheuer says
I love that Marian! What a sweet idea.
Maggie says
I love everything lemon and will be making this with Meyer lemons from my tree. Can you send the label- it is very sweet.
M.
Chris Scheuer says
Enjoy, Maggie! We will send the labels now.
Sandra Smith says
Can’t wait to make this for my friends! Could you please send me the pdf of your labels.. Thanks so much
Chris Scheuer says
Sure, Sandra!
Ria Soetewey says
*****. This is so easy to make and so tasteful... additictive ! Thanks from Belgium
Chris Scheuer says
Thanks, Ria!
Vanessa says
This is quite possible the BEST lemon curd I’ve ever had! So good! I used it to make the Lemon Shortbread Tart and my family said it was a keeper for sure...so good!
Chris Scheuer says
Yay! Thanks, Vanessa!
Janet priest says
Thank you so much for this easy recipe! It is so good! I can’t wait to give it to my friends as a special gift.. Please send me some of your cool labels! Thanks 😊
Chris Scheuer says
Glad you enjoyed it, Janet! We will send the labels.
Jim Gorden says
Lemon curd is nice.
Please send some of your labels.
Chris Scheuer says
Thanks, Jim! We will send them now.
sheila mehlem says
Hi Chris,
just rescubstribed to your site and make two batches of the lemon curd. Wondering if you can double the recipe and do it all at once instead of in 2 batches. Would love to have labels so i can give some of it for gifts.
Met you and your husband at your Arizona sister this past summer and you prepared us a delicious dinner and baked oatmeal for breakfast. Hope you are all well.
Chris Scheuer says
Hi Shelia, so nice to hear from you!
You could definitely double this recipe although it will take a little longer in the microwave. Can't say exactly how long as each machine is a little different. I'll send the labels now
Bethany Jones says
I just pulled all the Meyers from my backyard tree and cannot wait to try your recipe to share with friends. I would LOVE a copy of your labels as well. Thank you for sharing your talents with us all!
Chris Scheuer says
Lucky you! We'll be happy to send you the labels, Bethany!
Jane Schrum says
What a lovely comfort food! It tastes like liquid sunshine...what a good thing to serve to a sick child or someone under the weather! After I tasted the first batch, I began my 2nd batch.
5 star
Chris Scheuer says
Thank you, Jane! I'm so happy you enjoyed it.💕
Rhonda says
I love your easy lemon curd!!! It is so bright and flavorful and EASY! Thank you for your recipes and for the scriptures! You brighten every day and bring so much joy!
Chris Scheuer says
Thank you, Rhonda! 💕
Lou says
Chris,
I’m not one to usually leave comments—— but.....
This lemon curd is SOOOOOO good and easy. It’s sitting on my counter cooling.
I can’t wait to try it on pancakes.
You and Stonegable have the best recipes.
Thank you for the recipes, scripture and music. I always look forward to your emails.
Lou
Gale Crudup says
Chris,
Please send me your cute labels. I cannot wait to share some “sunshine” with my friends!
Thank you so much!
Happy Blessed New Year!
Gale Crudup
Sharon says
I love all things lemon! Can't wait to taste this and yes, please send me the beautiful labels 🤗