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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!

And don’t forget to visit Bigger Bolder Baking on Pinterest!

4.82 from 16 votes
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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. Msmoo on August 4, 2019 at 9:20 pm

    First time making lemon curd.. YUM, so easy. Using my microwave I only had to pop it in 3 times at 50 seconds. Will now have to find recipes to use it all!

    • Gemma Stafford on August 5, 2019 at 3:47 am

      That is great Karen, well done you.
      I adore this treasure, use it on scones, add a dollop of cream and you have magic. Make a meringue roulade and fill it with the curd, very delicious! Add to a light egg sponge, no fat will be light and delicious, and again cream will work well with this.
      I can think of a million things to do with this! (
      I hope this helps, thank you for this lovely review,
      Gemma 🙂

  2. Sully on July 27, 2019 at 8:16 pm

    This is dangerous!!! I can’t stop eating it by the spoon! At this rate I won’t have any for my desserts (strawberry-lemon cheesecake parfaits) It is sooo easy and sooo good, I recommend it 100%

    • Gemma Stafford on July 28, 2019 at 1:56 pm

      I’m thrilled to hear that Sully! Thanks for trying it and letting me know 🙂


  3. Bonnie on June 27, 2019 at 3:56 pm

    So excited when I made this. It stayed yellow. Always made it old fashioned way. It tasted good but not always fresh looking. Yours not only looks fresh but tastes so good. And its so easy to make.
    Going to try other Fruits next time.
    Thank you

    • Gemma Stafford on June 29, 2019 at 1:03 pm

      I’m thrilled to hear that!! Thanks for trying it out.


  4. Ava Pittman on June 11, 2019 at 11:44 am

    Hi Gemma,
    Hello from Australia again, I made 6 jars of lemon butter and I was amazed how they turned out, first time trying this recipe, it didn’t need to be cooked for long and did thicken up when left to cool. What a fantastic recipe. We had oranges falling off our tree so I squeezed in some orange and to my surprise it turned out lovely. Another win for our Red Cross stall next week. I enjoy your blog so much and have learned more here than anywhere else, I love your question and answer format you provide as that answers a lot of questions that do pop into my head and it is knowledge at the same time. Thanks so much

    • Gemma Stafford on June 11, 2019 at 3:19 pm

      I really do appreciate your lovely note. I am glad that you also made orange butter out of that recipe! YUM! Keep on baking! Gemma 😊

  5. Cherie Oswald on June 9, 2019 at 2:24 pm

    Are you assuming the water boiling test and the curd are done at your microwaves high setting?

    • Gemma Stafford on June 10, 2019 at 5:57 am

      Hi Cherie,
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power, the microwave is cooking at 100% of the time of the baking. At the lower levels, it phases on and off, so at Medium-high, it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The higher the wattage the quicker for sure, but the technology also matters, microwaves have moved on, and the way the energy is distributed has changed.
      So, there is no clear answer, it is about knowing your oven, actually this is true of all ovens really, they vary.
      Generally I bake and use the oven at the higher setting, if I am not defrosting, but I also keep a close eye on it, to be sure it is going ok, the temperature of the ingredients, and room temperature all affect this too,
      Gemma 🙂

  6. christine purcell on June 1, 2019 at 3:59 pm


    • Gemma Stafford on June 3, 2019 at 4:08 am

      Hi Christine,
      Yes! you certainly may. It may need a little mix when defrosted but I cannot see a reason not to freeze it. Defrost in the fridge for best results,
      Gemma 🙂

  7. Rhonda on May 31, 2019 at 8:18 pm

    Can you substitute any citrus in this recipe to make other curds like Meyer lemon, lime, orange or blood orange or even grapefruit?

    • Gemma Stafford on May 31, 2019 at 11:15 pm

      Hi Rhonda,

      Yes you absolutely can do that. An orange or lime curd would be really lovely.


  8. gloria on May 24, 2019 at 9:02 pm

    Hello, may I use egg yolks instead of eggs, this is because I always have leftover egg yolks when I bake

    • Gemma Stafford on May 27, 2019 at 7:45 am

      Gloria for this recipe yes you can actually just use yolks.


  9. Paula on April 27, 2019 at 4:41 am

    Made this today. Was a little sceptica!l as making lemon curd on the stove takes forever and is quite the endeavor, but this recipe is quick, easy, foolproof and amazingly good! Will never make lemon curd any other way again!!

    • Gemma Stafford on April 27, 2019 at 11:28 am

      Hi Paula,
      Thank you for letting me know, I am delighted to hear this, you clearly managed this well.
      Thank you for taking the trouble to review this recipe,
      Gemma 🙂

  10. Mary Reale on April 26, 2019 at 4:50 pm

    I don’t have a microwave, can I use a double boiler on my stove top?

    • Gemma Stafford on April 27, 2019 at 8:42 am

      Hi Mary,
      Yes! this is how it would have been done back in the day. It will keep the eggs from overcooking, keep the bottom of the container above the level of the water.
      I hope this is of help, easy does it with this type of recipe,
      Gemma 🙂

  11. Carol Slater on April 20, 2019 at 12:44 pm

    Super easy, made with lemon and limes from our garden here in Panamá. Have to stop myself eating it by the spoonful! We grow pineapples too, zingy and sherbety (if that’s even a word), would that work just using juice?

    • Gemma Stafford on April 21, 2019 at 3:43 am

      Hi Carol,
      I am jealous! that is wonderful to have access to these fabulous fruits.
      You can make curd with almost any sharp fruit, raspberries even. Pineappe tends to be very sweet of course, so you may need to add a little lemon to this, and adjust the sugar too. I would puree and strain, or juice the pineapple and proceed. Lime would be a lovely addition too. You will need to play with it a bit.
      Let me know if you try it,
      Gemma 🙂

  12. Kate Wannenburgh on April 20, 2019 at 1:25 am

    Thank you so much for this recipe. It’s the easiest & tastiest I’ve ever made! I can’t stop eating what’s left after using it in your Lemon meringue cheesecake!
    Do you think I could substitute the sugar for xylitol( I can’t find coconut sugar where I live)? Thanks, Gemma😊

    • Gemma Stafford on April 20, 2019 at 3:40 am

      Hi Kate,
      this recipe should do well with erythritol or xylitol. We tend to go for erythritol here, but if you are using xylitol and find it acceptable, then try it. It is not dependent on caramelization, so it should be perfect. It is a pretty delicious thing for sure,
      Gemma 🙂

  13. 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!

  14. 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 🙂


  15. 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.

  16. 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 🙂

  17. 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 🙂

    • miamisson on June 27, 2019 at 8:28 am

      Your comment that the eggs are cooked at 160 degrees makes me wonder. Could the curd be cooked sous vide style?

      • Gemma Stafford on June 29, 2019 at 11:26 am

        Hi! I have not had my hands on a sous vide machine at home, but you could treat it as a little experiment if you’d like. Other Bold Bakers and I will learn from the results. Gemma 😊

  18. 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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