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Print Recipe
Easy Microwave Lemon Curd Recipe
Prep Time
10 mins
Cook Time
4 mins
Chill Time
4 hrs
Total Time
4 hrs 14 mins
 

My quick and easy Microwave Lemon Curd is bakery-quality with 10-minute prep and stress-free results for cakes, cookies, and more.

Course: Dessert
Cuisine: American
Servings: 2 cups
Author: Gemma Stafford
Ingredients
  • 3 large eggs + 1 egg yolk , at room temperature
  • ¾ cup (6 oz/170 g) granulated sugar
  • zest of 2 lemons
  • ½ cup (4 fl oz/120 ml) fresh lemon juice
  • ½ cup (4 oz/115 g) butter , cubed
Instructions
To Make the Lemon Curd

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

  2. Next, mix in the zest and lemon juice until smooth. Lastly add in the butter.

To Cook the Lemon Curd

  1. 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 my 1100 watt microwave so your timing may vary. (This curd thickens a lot once it has been chilled).

  2. Once very thick pass the curd through a sieve to remove any lumps.

To Chill the Lemon Curd

  1. 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, then refrigerate for a minimum of 4 hours to really thicken.

  2. Enjoy on scones or spread between layers of a cake. Store leftovers in an airtight container in the fridge for up to 1 week. I don't recommend freezing as it will not defrost the same.

Recipe Notes
  • 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.