Microwave Lemon Curd
Inspired by a classic Nova Scotia cookbook, this microwave lemon curd is bright, buttery, and foolproof—tested and trusted for years.
Servings: 8 servings
Calories: 159kcal
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.
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
Serving: 1serving | Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.03g | Sugar: 20g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.3mg