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Quick & Easy Microwave Lemon Curd

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Work smarter, not harder, with my rich, creamy, thick, and bright Microwave Lemon Curd recipe!

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.

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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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4.75 from 12 votes
Quick & Easy Microwave Lemon Curd Recipe
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins

Work smarter, not harder, with my rich, creamy, thick, and bright Microwave Lemon Curd recipe!

Course: Dessert
Cuisine: American
Servings: 2 cups
Author: Gemma Stafford
  • 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
  1. In a large microwavable bowl, combine the sugar and eggs, whisking until smooth. Then, stir in lemon juice, lemon zest, and the butter.

  2. 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. 

  3. 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.

  4. When cool, cover and refrigerate the lemon curd. 

  5. The curd will keep covered in the fridge for up to 3 weeks. 


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jessica Sullivan on April 15, 2019 at 10:38 am

    This was SOOO successful, thank you! Also, for the first time ever I had ZERO curdled egg whites. Maybe you can tell me, was this because of the incremental heating, or maybe because the butter was cooked with it? I usually fold in cold butter when I’m done with the egg custard, but–yeah, this is how I’ll do it from now on!

    • Gemma Stafford on April 15, 2019 at 1:59 pm

      YAY, i’m delighted to hear that!

  2. Heather on April 13, 2019 at 4:00 am

    Quick, easy and delicious

    • Gemma Stafford on April 13, 2019 at 7:39 am

      Delighted you liked it Heather 🙂


  3. Bharti on April 11, 2019 at 8:38 am

    Hi Gemma
    Can you make lemon curd without eggs. If so what can I use. and what quantity.

  4. BarbaraC on April 10, 2019 at 7:02 pm

    Is frozen lemon juice ok. I have a lemon tree and freeze the fresh lemon juice.

    • Gemma Stafford on April 11, 2019 at 3:57 am

      Hi Barbara,
      I envy you your lemon tree <3
      Yes! perfect for all of your baking. Do keep zest too, this will freeze beautifully too, perhaps in a little lemon juice, in an ice cube tray. Slices of lemon too, frozen, delicious in summer drinks. Waste not a speck of this gorgeous thing!
      Gemma 🙂

  5. Sherri on April 9, 2019 at 8:03 pm

    HI Gemma, what wattage microwave are you basing the cook time on?

    • Gemma Stafford on April 11, 2019 at 3:23 am

      Hi Sherri,
      my microwave is a 1,200 Watt Panasonic inverter microwave, which had a very up to date technology, and that also makes a difference. It is not just about the wattage.
      This allows for the even distribution of the microwaves in the food. Some old microwaves may require you to re-position the bake/food through the baking time.
      So, get to know your own oven. The way to test it is to 1/2 fill a jar with water (about 1 cup) and monitor it as it comes to a boil. This will also be a way to sterilize the jar you will use for the curd. Allow 1 1/2 minute intervals, and keep an eye on it. This will tell you more about your oven than the wattage.
      No matter what you bake, or how you bake it, what really matters is keeping a close eye on it, all ovens vary to a degree. A thermometer also helps for some things. Eggs will be cooked at 160f, and the curd will be thickening at that point.
      I hope this helps, do try it, it is a delicious thing!
      Gemma 🙂

  6. Wanda on April 9, 2019 at 7:41 pm

    I so want to make this. I have a lemon tree so fresh lemons is not a problem.

    • Gemma Stafford on April 10, 2019 at 4:09 pm

      YAY, enjoy!

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