Microwave Lemon Curd

I first tasted lemon curd at a tea party and was instantly hooked. When I got home, I found a recipe in Out of Old Nova Scotia Kitchens and tried it. I found the stovetop version a bit fussy, so I experimented with microwave lemon curd. After a few scrambled eggs and too-sweet batches, I finally nailed the measurements—and I’ve made it this way ever since. It’s smooth, bright, and comes together in minutes. A few readers say it’s their only lemon curd recipe.
Reader Reviews
“It. Is. Perfect!” — Lori
“I’ve lost count of the number of times I’ve made it and the different ways I’ve used it. Best day ever was the day you posted that recipe the first time.” — Colleen
“My go-to recipe. Divine!!” — Niki
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Ingredients For Microwave Lemon Curd

Ingredient Notes
- Butter (Salted): Adds richness and helps thicken the curd.
- Lemons (Medium): You’ll use both the zest and the juice. Zest one lemon directly into the bowl for the most flavour, then juice all three. Fresh lemon juice gives the curd its bright, tangy taste—bottled juice won’t work the same way.
- Sugar (Granulated): Sweetens the curd and balances the sharpness of the lemon juice. Letting it sit for 10 minutes helps it begin to dissolve before cooking.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Butter: You can use unsalted butter, but add a small pinch of extra salt to balance the flavour.
- Sugar (Granulated): You can substitute an equal amount of caster sugar (superfine sugar).
Recipe Variations
Try any of the following for a twist on this microwave lemon curd recipe:
- Berries: Stir in 2 to 3 tablespoons of strained raspberry or strawberry purée.
- Ginger: Add ½ teaspoon of finely grated fresh ginger.
- Lavender: Replace 2 to 3 tablespoons of the sugar with lavender sugar.
- Orange: Replace the zest and juice of the lemons with orange for a milder curd.
- Passion Fruit: Substitute ¼ to ⅓ cup of passion fruit purée for part of the lemon juice.
- Vanilla: Stir in ½ teaspoon of vanilla extract after cooking.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Microwave Lemon Curd

STEP 1: Add the eggs, lemon zest, lemon juice, sugar, and salt to a large microwave-safe bowl. Whisk until smooth, then let it sit for 10 minutes to help dissolve the sugar.
STEP 2: Break the butter into small pieces and add them to the bowl. Microwave the mixture for one minute on full power.
STEP 3: Remove the bowl from the microwave. Whisk well and take a temperature reading. Return the bowl to the microwave and cook for another minute. You should start to see the curd thicken around the edges of the bowl as it heats.
STEP 4: When you reach the range of 150ºF (65ºC), switch to cooking the curd in 30-second increments. When the curd reaches 170ºF (76ºC), it’s done. Give the curd one final whisk before spooning it into clean jars or containers.
Expert Tips
1. I highly recommend using a digital thermometer. Curd thickens properly at 170ºF (76ºC), and it’s easy to undercook (thin and runny) or overcook (scrambled eggs) without one.
2. After the 10-minute rest, give the mixture another good whisk before microwaving. This helps evenly distribute the sugar and eggs for a smoother curd from the start.
3. Whisking vigorously between cooking intervals prevents hot spots from cooking the eggs unevenly.
Recipe Notes
- Zesting the lemon directly over the bowl helps release the oils and captures more flavour than zesting onto a cutting board or plate.
- If seeds or pulp are in the lemon juice, strain it before adding it to the bowl.
- Microwave ovens vary in power, so keep a close eye on the temperature after the second minute.
- The curd will continue to thicken as it cools, so don’t worry if it seems a little loose when it reaches 170ºF (76ºC).
Storage
- Let the lemon curd cool completely before sealing the jars to avoid trapping steam. Store in the fridge for up to 2 weeks.
Related Recipes
- Lemon Curd Ice Cream: Rich, smooth, no-churn vanilla ice cream swirled with ribbons of homemade lemon curd.
- Lemon Posset: A pretty little no-bake dessert that tastes like a cross between lemon pudding and lemon curd.
- Lemon Thumbprint Cookies: Shortbread thumbprint cookies filled with homemade lemon curd.
- Lemon Bars With Shortbread Crust: These easy, one-bowl bars have a tangy filling, buttery crust, and bright flavour from real fresh-squeezed lemon juice.
Did you make this microwave lemon curd? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card

Microwave Lemon Curd
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Zester or fine grater
- Citrus juicer
- Medium-large microwave-safe bowl
- Electric hand mixer or whisk
- Digital kitchen thermometer
- Heatproof spatula or spoon
- Glass jar(s) with lids
Ingredients
- 3 medium lemons
- 3 large eggs
- ¾ cup granulated sugar
- ⅛ teaspoon iodized table salt
- ¼ cup salted butter, room temperature
Instructions
- Zest one of the lemons directly into a large microwave-safe bowl. Juice all three lemons into a measuring cup. You need approximately ½ cup of lemon juice. Add the juice to the bowl with the zest.
- Add the eggs, sugar, and salt to the bowl. Whisk until smooth, then let the mixture sit for 10 minutes to help the sugar begin to dissolve.
- After 10 minutes, whisk the mixture vigorously. Break the butter into small pieces and add them to the bowl.
- Microwave the mixture on full power for 1 minute. Remove the bowl from the microwave and check the temperature using a digital thermometer. The target temperature is 170ºF (76ºC).
- Whisk the mixture again to help melt the butter and smooth out the texture. Return the bowl to the microwave and cook for another 1 minute.
- Remove the bowl, whisk thoroughly, and check the temperature again. Continue microwaving in 1-minute intervals, whisking after each, until the curd reaches approximately 150ºF (65ºC). Then, reduce the microwave time to 30-second intervals, whisking in between, until the curd reaches 170ºF (76ºC). It should be thick and similar in consistency to honey.
- Give the lemon curd a final whisk to ensure it is smooth. Spoon it into clean jars or containers, leaving the lids slightly ajar for 2 hours to prevent condensation from dripping onto the surface. Cool the curd completely before securing the lids and storing it in the fridge.
Recipe Notes
- Zesting the lemon directly over the bowl helps release the oils and captures more flavour than zesting onto a cutting board or plate.
- If seeds or pulp are in the lemon juice, strain it before adding it to the bowl.
- Microwave ovens vary in power, so keep a close eye on the temperature after the second minute.
- The curd will continue to thicken as it cools, so don’t worry if it seems a little loose when it reaches 170ºF (76ºC).
Storage
- Let the lemon curd cool completely before sealing the jars to avoid trapping steam. Store in the fridge for up to 2 weeks.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
The instructions mentioned eggs but none are listed in the actual recipe. How many eggs in this recipe? Thanks!
Hi sorry! I just had someone else mention that and it’s now updated to three eggs. Thanks for letting me know!
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
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!❤️
Thank you. Yeah, thought it was important that you knew the link wasn’t working. 🙂
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?