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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
I would love to have the pdf for the labels.
This lemon curd is divine. Im trying the lemon raspberry scones to put it on. How could one go wrong with this combo?
Thank you again. I thouroughly enjoy your recipes
Chris Scheuer says
Thanks so much, Susan! We will send the labels now.
Hope Boothe says
Chris, I enjoy so many of your recipes and this lemon curd is no exception! I would love to have a pdf of the label. Thanks so much!
Chris Scheuer says
Thanks so much, Hope! Just sent the labels!
Mary Beth Darby says
I would the pdf for labels. This makes wonderful lemon curd.
Lindakay says
I’m going to try this recipe tomorrow, it looks delicious! Please send the pdf for the labels.
Thank you for all of your lovely recipes!
Chris Scheuer says
Sure, Lindakay! Enjoy!
Dianne m Hudson says
Good morning
I cant wait to try this recipe.
Please could you send me the pdf labels so I can give some as gifts too
thank you for sharing
Chris Scheuer says
Sure, Dianne!
Deb Giuliano says
Just made this and it’s wonderful. Thank you so much for sharing the recipe and the PDF of the labels!
Chris Scheuer says
Thanks so much, Deb!
Julia says
Can this recipe be halved?
Chris Scheuer says
Definitely!
Julia says
Two eggs, one yolk? That changes the liquid to yolk ratio. Is that an issue?
Chris Scheuer says
That will work or you could use two eggs and two yolks and halve everything else.
Krina says
The lemon curd looks amazing! I can’t wait to make it. Please send the labels for them. Much appreciated!
Chris Scheuer says
Thanks, Krina! Sending the labels now 😊
Cheryl D. says
The lemon curd looks amazing! I can’t wait to make it. Please send the labels for them. Much appreciated!
Chris Scheuer says
Thanks, Cheryl! We will send the labels now!
Joanita says
Can anybody, unless allergic, evef get enough of versatile lemon curd! Awsome as is or folded into mascarpone -yummy! Would love to put that stunning clean- looking label on my batch please. Thanking you
Chris Scheuer says
I know what you mean, Joanita! We will send the labels now!
Glynis says
My favourite is lemon anything - this is absolutely yum!!!
May I have the PDF sent for lemon curd labels
Thanking you in advance
Glynis.
Please keep the recipes coming - so much enjoyment is derived from your talented posts
Chris Scheuer says
Thanks for the encouragement, Glynis! Just sent the labels 😊
Cat says
I am so pleased to have discovered your site which is an outstanding resource of appealing recipes as well as thoughtful and helpful culinary tips. Each of the dishes I have prepared has earned rave reviews for the cook thanks - - - all due to your shared expertise!
Thanks in advance for your label offer as well.
Chris Scheuer says
Thanks, Cat! We will send the labels now.
Julie Silcox says
Just delicious and so quick. I have 3 lemon trees that’ produce so many lemons. I make limoncello for gifts and usually just freeze my lemon juice into ice cube trays and then pop them into a freezer bag to use when I need a tablespoon or two of juice for a recipe. I would love to have your label PDF. Made your Rosemary Biscuits as well.. very good snd easy.
Chris Scheuer says
Awesome! We will send the labels, Julie!
Jeanne says
I just discovered your blog and this recipe sounds wonderful- thank you! I’d love to have the gift tag and thank you for that as well. Pinning this and looking forward to trying more of your recipes!
Chris Scheuer says
Sure, Jeanne! We will get the labels to you!
Steve says
Wow such a great find, I've been wanting to make a curd but it just appeared too complicated. I haven't made this yet but after reading do many great comments I have no doubt that this is the right one for me. Can't wait to share this recipe with my sister.
Chris Scheuer says
Thanks, Steve! I hope you enjoy it!
Renee Fries says
Love everything Lemon! Now after making 3 batches of limoncello(I call Mama's Sunshine in a bottle), I have a crazy amount of naked lemons to juice!
How would honey work to sweeten? Im thinking it would change the taste slightly but would it set?
Would love your labels, please.
Have a great day
Renee
Chris Scheuer says
Hi Renee, I'm not sure honey will work in this recipe as I haven't tested that. If you try it, let us know!
Renae says
I was skeptical that a microwave version of lemon curd would work but I had tried the microwave caramel sauce from this site a few weeks ago and it worked so I decided to give this a shot. So glad I did because it came out great! I did use 3 yolks and 2 whole eggs because that’s how many yolks I had left from a different recipe and I figured it would be OK. Two for two on this site so I will be giving more recipes from here a try for sure. Thanks for sharing your recipes!
Chris Scheuer says
Awesome! Thanks so much, Renae!
Michelle says
OMG, this is the best lemon curd and who would have thought it would be so easy. I've read multiple recipes and never made lemon curd because it was too much of a hassle. This recipe is so simple and quick. The flavor is perfectly balanced with lemon and sweetness. I love the recipes for Cafe Sucre. I've tried many of them (Buttermilk cake is another good one, Lemon Mousse with the Lemon Curd) and many more. They are all fantastic! Thank you.
Chris Scheuer says
Thanks so much, Michelle! I'm so glad you're enjoying the recipes!
Joycelyn says
Thank you for the great recipe. I too love anything lemon. I had a stovetop recipe from a friend but this is much simpler. I would love to have labels for my jars.
Excellent website and one of my goto’s
Chris Scheuer says
Thanks so much, Joycelyn! We will send the labels now.
Linda says
Can the lemon curd be cooked on the stove? I don't like things cooked in a microwave, I have one I just never use it.
Chris Scheuer says
Hi Linda, I haven't tried this on the stovetop. I would think it would work but I can't give you the specifics since there I haven't tested this recipe on the stove. I know there are lots of other lemon curd recipes out there though that are specific to the stovetop.
Patricia Tondreau says
Oh my goodness! I have a passion for anything/everything lemon, and your recipe was simplified and so delicious !! I spent over an hour my first visit, purusing your wonderful site, both the recipes ( do love the rediculously easy catagory 🙂 and photography are simply wonderful!
thank you and your husband for pouring so much love & talent into this beautiful website! I would also appreciate the cute labels for this lusious lemon delight! Thank you so much!
Chris Scheuer says
Thank you for the kind words, Patricia! We will send the labels!
Trish says
Used my harvest of Meyer Lemons to make this lemon curd. So easy and delish. May I please have the printable labels to add to my gift jars. Thanks!
Chris Scheuer says
I'm so glad, Trish! We will send the labels.
Deb Stoddard says
Tried your recipe after using peels for limoncello. Had lots of meyer lemon juice to use, and I also have my own farm fresh eggs daily. The perfect recipe for me. Amazingly simple, and delicious!!
I'll be gifting some jars of this sunshine to some very lucky people!! And yes, please may I have access to those labels?
Chris Scheuer says
I'm so glad, Deb! We will send the labels.
Jeanie says
First ever lemon curd. So quick and easy...will do again. P.S. Used hand mixer on low for interval mixing. Awesome results. We used a spoonful of curd in baked hand pies. Yummy.
Chris Scheuer says
Awesome! Thanks, Jeanie.
Lurdes Dunham says
I have made your microwave lemon curd and after years of making it on the stove I was absolutely delighted with the result, it produced the most incredible smooth, thick lush lemon curd, thank you so much
If possible I would like to ask for your lemon curd labels, I think it will add a nice touch to my pots
Thank you
Chris Scheuer says
I'm so glad, Lurdes! We will send the labels.
Gwenith says
I found your recipe while searching for a lemon curd that could be microwaved. Now that I am here, I am excited to see many other recipes I wish to try. Please, may I have the printable label as well? Thank you.
Chris Scheuer says
Sure, Gwenith! Glad you found us 🤗