Easy Microwave Lemon Curd

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My effortless Microwave Lemon Curd recipe is a delectable game-changer! You’ll love this rich citrus spread on its own, or use it in dozens of recipes!

• Just 5 ingredients: You probably have everything you need on hand.
• Bright flavor: Lots of lemon zest and juice give this quick curd the perfect puckery goodness.
• 10-minute prep and 4-minute cook time! Using the microwave lets you work smarter, not harder.
• Streamlined: When you cook with short microwave bursts, not only does the curd cook quickly, but you don’t have to fuss with a double boiler or worry as much about overcooking as you do on the stove.
• Beautifully creamy: Using three yolks in this recipe gives you the thickest, richest bakery-quality texture.

Making traditional lemon curd can be quite a process, requiring your full attention and lots of patience. Since I use lemon curd all the time, I wanted to give you a recipe that lets you cut to the chase and cook up a batch of luscious lemon curd in minutes. Using this microwave method and being able to whip up lemon curd quickly means you will always have a jar on hand to use in lemon desserts like my Lemon Meringue Pie Cookies, Lemon and Blueberry Crepes, Blueberry and Lemon Curd Bread Pudding, Lemon Meringue Cake, and  No-Bake Lemon Meringue Cheesecake!

Micorwave lemon curd is my secret weapon when it coems to desserts. I swirl it into yogurt, spread between layers of cake like in my lemon meringue cake, have on scones or my most faovrite inside a meringue roulade. When sure your eggs are room temperature so they are not cold beng microwaved. The shock of the cold to hot can cause them to cook and not blend in smoothly like they should. A key is to use fresh lemon juice and not store bought as it does not thwart same delicious flavor. Use Mayer lemons if you are lucky enough to have them

My top tip for this recipe is to use the best ingredients. Since it’s a short list, they all have to shine. Please use freshly squeezed lemon juice. It makes a huge difference—fresh lemon juice has a beautifully natural, tart citrus flavor. Bottled juice tastes flatter and is usually more acidic. Additionally, good-quality butter gives the silkiest mouthfeel and most luxurious flavor.

IMPORTANT NOTE: This recipe was improved and updated on 3/19/2026, to include a NEW step-by-step tutorial video, NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and pro Chef Tips. 

Table of Contents

• What is Microwave Lemon Curd?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Microwave Lemon Curd
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Kitchen Basics Recipes

What is Microwave Lemon Curd?

Microwave Lemon Curd is a thick, silky lemon custard made by slowly cooking eggs, sugar, lemon juice, and zest in the microwave using short bursts. This gradual cooking technique gently cooks and thickens the mixture, reducing the risk of overcooking the eggs and ensuring a smooth texture. Curd became popular in the Victorian Era, where the tart curd was the perfect teatime accompaniment to rich scones. Microwave Lemon Curd is excellent as a pie or cookie filling, as a cake filling, and as a spread on muffins, pancakes, or toast.

Tools You Need

• Microwave-safe bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Zester
• Reamer
• Whisk
• Sieve
• Cling wrap

Key Ingredients and Substitutes

Three large eggs plus one egg yolk

• Three large whole eggs plus one additional egg yolk make the lemon curd thick and glossy.
• The extra yolk in this Microwave Lemon Curd recipe makes the curd richer and silkier, and gives the mixture more stability (the lecithin in the yolk is a natural emulsifier).
• For an egg-free version, please see my Vegan Lemon Curd recipe.
• For the smoothest curd, use room-temperature eggs. Here are the best ways to warm up eggs cold from the fridge.

Granulated sugar

• Granulated sugar sweetens this easy lemon curd and balances the acidity.
• The sugar also keeps the eggs from scrambling because it raises the egg coagulation temperature.
• Substitutes: You can use the same amount of coconut sugar.

Lemon zest

• Lemon zest adds lemon essential oils, which give concentrated flavor and aroma to this easy lemon curd recipe.
• Substitute: Use the same amount of lime juice if you prefer.

Lemon juice

• Lemon juice gives the curd its signature flavor.
• The acidity in the juice activates the thickening.
• Be sure to use freshly squeezed lemon juice for the best flavor.
• Substitute: If you want to make lime juice, use the same amount of lime juice.

Butter

• Butter gives the lemon curd recipe easy, rich flavor and a silky texture and look.
• Importantly, butter stabilizes the mixture by helping prevent the eggs from curdling.

How to Make Microwave Lemon Curd

1. Whisk the eggs and sugar: In a large microwavable bowl, add the eggs, egg yolk, and sugar, and whisk until smooth.

2. Add the remaining ingredients: Mix in the zest and lemon juice until smooth. Add in the butter.

3. Microwave in 45-second intervals: Microwave the lemon-egg mixture for about 4 minutes in 45-second intervals, whisking between each interval until the mixture is thick. (This timing is based on a 1100-watt microwave, and your timing may vary. Cook in intervals until the mixture is thick, but note that this curd will thicken fully once it has been chilled).

4. Sieve curd: Once the curd has thickened, pass it through a sieve to remove any lumps.

5. Chill to fully set curd: Cover the curd with a layer of cling wrap, directly touching the surface (This will keep the curd from forming a skin). Allow to cool to room temperature, and then refrigerate for at least 4 hours to really thicken.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use fresh lemon juice: You need the fresh flavor and acidity provided by real lemons give the curd the right flavor. Don’t be tempted to use store-bought lemon juice.
• To easily juice your lemons, use a fork or a reamer.
• Use a small microplane to zest your lemons for the lemon curd recipe in microwave, this way you get the most zest and leave behind the bitter pith of the lemon
• Use room temperature eggs to ensure the smoothest curd. Here’s how to get cold eggs to room temperature. 
• To make lemon curd with unrefined sugar, use the same amount of coconut sugar in this lemon curd.
• Strain your lemon curd after it’s cooked to ensure there are no bits of cooked egg or lemon seeds.

Make-Ahead and Storage Instructions

Make-Ahead Tips

• Note that this easy lemon curd needs to chill for 4 hours to set fully.
• The microwave curd can be made up to four days in advance.

How to Store Leftovers

• Put lemon curd in an airtight container or a jar with a lid. Press plastic wrap directly on the surface of the lemon curd to prevent it from forming a skin.
  • Store in the refrigerator for up to four days.

FAQs

Can I make this lemon curd without eggs?

I don’t recommend making this recipe without eggs, but please see my Vegan Lemon Curd recipe for a creamy citrus curd made without eggs or dairy products.

Why isn’t my lemon curd getting thick?

• Your lemon curd may seem thin after the first few rounds in the microwave, but continue to stir it,  and it will thicken into a thick and glossy syrupy texture.
• If it still seems thin after microwaving for the 4 minutes, don’t worry. The lemon curd will thicken and become more gel-like after it has fully cooled.

How can I tell when my curd is done?

• You know the eggs are cooked and that the curd is done when it’s opaque, has a lovely bright yellow color, and coats the back of a spoon nicely.

Can I make this curd with limes instead of lemons?

• Yes, you can make this curd with limes instead of lemons. It will have a slightly sharper, tangier, tropical taste. Lime curd is amazing in tarts, and with berries and coconut,
• Use the same amount of lime juice and zest in place of the lemon juice and zest.
• If you like, increase the sugar by a tablespoon to take down the sharpness.

More Kitchen Basics Recipes

• Easy Puff Pastry
• Easy Homemade Pie Crust
• Salted Caramel Sauce
• Easy Raspberry Jam
• Vanilla Buttercream

IMPORTANT NOTE: This recipe was improved and updated on 3/19/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and pro Chef Tips. 

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