I’ve been making microwave lemon curd recipe for years — it’s one of my favourite things to eat! The best part? It literally couldn’t be easier to make. Just whisk the ingredients together then microwave for a few minutes until thick.
I recommend using a thermometer for this recipe if you have one. Because microwaves vary in power, microwave lemon curd can take anywhere from 3 to 7 minutes to cook. The microwave I currently own cooks my lemon curd in 3 minutes, however, my old microwave took 6 minutes. Using a thermometer means your curd will cook to the correct temperature every time.
Keep in mind, lemon curd needs some time in the fridge after cooking in order to set, so prepare accordingly. Also, if you’re unsure what to do with your curd I’ve got a list of twenty ways to use it below!
Ingredients
Method
Add the eggs, lemon zest, lemon juice, sugar, and salt to a large microwave-safe bowl. Use a hand mixer or handheld whisk to mix everything together until smooth.
Let the mixture sit for 10 minutes for the sugar to completely dissolve.
After the 10 minutes are up, give the mixture a vigorous whisk then break the butter into small pieces and add them to the bowl.
Microwave the mixture for one minute on full power. Remove the bowl from the microwave and take a temperature reading. The goal is to reach 170ºF (76ºC).
Whisk the mixture briskly again to help melt the butter pieces and make the curd smooth.
Return the bowl to the microwave and cook for one minute. Remove the bowl from the microwave and take a temperature reading. After each minute of cooking the temperature will climb. You should start to see the curd thicken around the edges of the bowl as it heats.
Whisk the lemon curd again before returning it to the microwave.
When your microwave lemon curd reaches around 150ºF (65ºC), reduce the cooking time to 30 second increments. When the curd reaches 170ºF (76ºC) it’s done!
Give the curd one good final whisk. At this point the it should be thick, like the consistency of honey.
Spoon the lemon curd into clean jars or containers. Leave the lids of the jars slightly ajar for a few hours to prevent condensation from dripping into your curd. Let the curd cool completely before storing in the fridge with the lid secured tightly.
Notes & Tips
If you don’t like lemon zest simply omit.
You must whisk the curd vigorously in between each increment of cooking. Hard whisking helps eliminate the risk of scrambled egg bits in your microwave lemon curd. I prefer to use an electric hand mixer for this reason.
If you are left with bits of scrambled egg in your curd after cooking, simply push the curd through a mesh strainer using the back of a soup spoon. Discard any solids left behind (unfortunately, this will probably also include the lemon zest).
Don’t be alarmed if your lemon curd goes over the 170ºF (76ºC) temperature mark. The last batch I made reached 178ºF (81ºC) and was still perfect! It must get to at least 170ºF (76ºC) in order to reach the correct thickness and setting point. In and around that point is fine, just don’t let the temperature climb too high at risk of curdling and/or scrambling.
Microwave lemon curd will keep, stored in glass jars or containers with tight-fitting lids, for up to one week.
Substitutions
Make this recipe with any other citrus you like.
I’ve only made this recipe with white sugar, however, my friend Alex has a recipe for healthier lemon curd made with honey.
Butter adds silkiness and richness to lemon curd, however, you can make dairy-free lemon curd by swapping in a high quality dairy-free butter.
20 Uses For Lemon Curd
- Eat microwave lemon curd straight up with a spoon!
- Dollop it on a slice of angel food cake.
- Swirl it into cheesecake batter before baking, or use it as a topping for baked cheesecake.
- Spread it on blueberry white chocolate scones.
- Dollop it into baked puff pastry and top with edible flowers or berries.
- Add it to homemade vanilla frosting for use on cakes or cupcakes.
- Spread it on toast, English muffins, or crumpets in the morning for breakfast.
- Add 2 cups of milk, whisk, and toss with day-old bread cubes to make bread pudding.
- Use microwave lemon curd as a filling between lavender sugar cookies.
- Roll it up in sourdough crepes.
- Make homemade donuts and pipe lemon curd into the middles.
- Make cherry clafoutis for breakfast and serve it with lemon curd and whipped cream.
- Use as a topping for French toast or pancakes.
- Layer lemon curd, crushed meringues, and whipped cream in parfait glasses.
- Stir it into yogurt.
- Make lemon curd ice cream.
- Layer curd with sponge cake, fresh fruit, and whipped cream to make a trifle.
- Use as a filling inside a jelly roll cake.
- Add a spoonful to your morning oatmeal, granola, or steel cut oats.
- Whisk lemon curd with 2 tablespoons of flour and pour into a pre-baked pie shell. Bake for 10-12 minutes at 350ºF (180ºC) for a simple lemon tart. Cool the tart completely, decorate, and serve
More Lemon Recipes
Raspberry Lemon Cream Cheese Muffins Loaded with raspberries, bright lemon zest, and pockets of tangy cream cheese.
Lemon Buttermilk Cake With Strawberry Jam Cream Cheese Icing Dense, moist, and can be made without a mixer!
Lemon Bars With Shortbread Crust Rich, crisp, buttery bottom with a creamy and tart topping.
🖨 Recipe
Microwave Lemon Curd
Equipment
- Measuring cups and spoons or digital kitchen scale
- Large glass or ceramic mixing bowl microwave-safe
- Electric hand mixer or whisk
- Microwave
- Digital kitchen thermometer
- Spoon
- Glass jar(s) with lids for storage
Ingredients
- 3 large eggs
- 1 lemon, zested
- ½ cup lemon juice, fresh squeezed
- ¾ cup sugar
- ⅛ teaspoon salt
- ¼ cup butter, room temperature
Instructions
- Add the eggs, lemon zest, lemon juice, sugar, and salt to a large microwave-safe bowl. Use a hand mixer or handheld whisk to mix everything together until smooth. Let the mixture sit for 10 minutes for the sugar to completely dissolve.
- After the 10 minutes are up, give the mixture a vigorous whisk then break the butter into small pieces and add them to the bowl.
- Microwave the mixture for one minute on full power. Remove the bowl from the microwave and take a temperature reading. The goal is to reach 170ºF (76ºC).
- Whisk the mixture briskly again to help melt the butter pieces and make the curd smooth. Return the bowl to the microwave and cook for one minute.
- Remove the bowl from the microwave and take a temperature reading. After each minute of cooking the temperature will climb. Whisk the lemon curd again before returning it to the microwave. When your microwave lemon curd reaches around 150ºF (65ºC), reduce the cooking time to 30 second increments. When the curd reaches 170ºF (76ºC) it’s done!
- Give the curd one good final whisk. At this point it should be thick, like the consistency of honey.
- Spoon the lemon curd into clean jars or containers. Leave the lids of the jars slightly ajar for a few hours to prevent condensation from dripping into your curd. Let the curd cool completely before storing in the fridge with the lid secured tightly.
Barbara says
The instructions mentioned eggs but none are listed in the actual recipe. How many eggs in this recipe? Thanks!
Kelly says
Hi sorry! I just had someone else mention that and it’s now updated to three eggs. Thanks for letting me know!
Ada Lovelace says
I’ve tried to Pin this recipe, but neither my Pin button or using the Pin button on your website seems to work. Going to try the recipe as I have a house full of lemon lovers
Kelly says
Thank you SO MUCH for letting me know! I sent in a support ticket to find out what’s happening but in the meantime I have a direct pink link if that helps!❤️
Ada Lovelace says
Thank you. Yeah, thought it was important that you knew the link wasn’t working. 🙂
Colleen D says
I have made this so many times over the years and always turns out great. I just found out use number 21 – Lemon Curd Martini!! Who knew?