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Hi Bold Bakers!
Hi Bold Bakes!
If you’ve ever made lemon curd, you know it can be quite the process, requiring your full attention, lots of patience, straining, and waiting. Well, guess what? There’s a way to cut to the chase and it’ll have you making lemon curd from scratch in 4 minutes! I couldn’t just keep this a secret, so here it is, my Quick and Easy Microwave Lemon Curd Recipe — perfect for my No-Bake Lemon Meringue Cheesecake!
Rich, creamy, thick and bright this lemon curd is the real deal made with so much ease in a fraction of the time!
[ Did you know you could make Lemon Curd Egg-Free? Get Olivia’s Vegan Lemon Curd Recipe! ]
Why won’t my lemon curd thicken?
The lemon curd may seem like it is a bit thin after the first few rounds in the microwave, but continue to stir and it will thicken into a thick and glossy syrup-like texture. If it appears to be thin after microwaving for the full time, not to worry — this is normal too! The lemon curd will thicken and become more gel-like after cooling fully, so factor that in.
How can you tell when Lemon Curd is done?
The lemon curd is done when it coats the back of a spoon nicely. Additionally, it will become more opaque, forming a lovely sold bright yellow color. This is how you know the eggs are cooked.
What desserts use lemon curd?
Lemon curd is one of my favorite things to keep on hand as it really dresses up everything from cakes and ice cream to fresh berries and cream. I love lemon curd between the layers of my Lemon Meringue Cake.
How do I store Lemon Curd?
My Microwave Lemon Curd will keep fresh in the fridge for 3-4 weeks. All you have to do is put it in an airtight container, or a nice jar, and lay cling wrap directly on the surface to prevent it from forming a skin. This makes a lovely gift as well, and no one will ever know you made it in a matter of minutes.
Tips and tricks to making Quick and Easy Microwave Lemon Curd:
- DO NOT be tempted to use store-bought lemon juice, you need the fresh flavor and acidity provided by real lemons to make the right flavor
- To easily juice your lemons, use a fork or a reamer to get out all that juice
- Use a small microplane to zest your lemons, this way you get the most zest and leave behind the bitter pith of the lemon
- Always start with room temperature eggs
- Use coconut sugar to make this with an unrefined sugar
- Strain your lemon curd after its cooked to ensure there are no bits of cooked egg or lemon seeds.
Get More Microwave Recipes!
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Quick & Easy Microwave Lemon Curd Recipe
Ingredients
- 3/4 cup (6oz/170g) sugar
- 3 eggs + 1 egg yolk
- zest of 2 lemons
- 1/2 cup (4floz/115ml) fresh lemon juice
- 1/2 cup (4 oz/115g) butter , melted and cooled slightly
Instructions
- In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.
- Microwave the lemon and egg mixture for 3-4 minutes in 45-second intervals, stirring between each interval until the mixture is thick. What you're looking for is the lemon curd to be just thick enough to coat the back of a spoon.
- Transfer the lemon curd to a bowl and cover with a layer of cling wrap, directly touching the curd. This will keep the curd from forming a skin. Allow for full cooling.
- When cool, cover and refrigerate the lemon curd.
- The curd will keep covered in the fridge for up to 3 weeks.
Just finished making this quick and easy lemon curd for lemon meringue tarts for my birthday get together. Used lemons from our tree and fresh eggs from my mum’s chickens.
It is divine! So delicious. I won’t go back to making it on the stove top. Thanks Gemma for yet another fabulous recipe. You rock!
This is so good with fresh blueberries on a crêpe with whip cream
Just finished making this. It is FABULOUS!!! Too good to share!!! Delicious on toast brown bread or scones.,
Hi Gemma! I love this recipe! It is so tart and rich, and above all it’s so easy! Will not go back to stovetop method.
This is my 4th time making this and it never fails me! One of my easiest and fun recipes. I am making lemon cream cheese raspberry rolls. Thanks so much Gemma. Love all your recipes and videos!
What power for lemon curd.
I just made this and it’s the best and easiest lemon curd I have ever made! I am making your choux recipe next and am confident that it will be awesome too! Thank you so much for all the fantastic recipes. None of them have disappointed!
I would love to make this, but I have lots of egg yolks left over from a previous recipe. Can I use all egg yolks in this recipe, and if so, how many would I use? thanks so much!!
Can you use this technique on your raspberry curd as well?
Once again I made this recipe and it never ever fails! I do make it sugar free and it’s perfect every time! I use swerve . Thanks Gemma for this amazing recipe! YOU ROCK!