This Microwave Lemon Curd Recipe is a total game-changer! With just 4 simple ingredients and 10 minutes, you'll have silky smooth lemon curd that bursts with fresh citrus flavor. Perfect for spreading, drizzling, or just sneaking bites when no one’s looking!
From cheesecakes to coffee cakes, we've got all the lemon recipes you need to make the most of this tangy, delicious spread.
We've made plenty of lemon curd recipes over the years, and most of them need special equipment and way too much hands-on time. But when we discovered the microwave method, it completely changed the game—and our lemon curd world.
When lemons are in season and the neighbor’s trees are overflowing, you better believe I’m all in! At the top of my list? Easy lemon curd and a batch of simple lemonade concentrate in the freezer.
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Why this recipe is great
- What makes this easy lemon curd recipe stand out is its simplicity—no double boiler, no standing over a hot stove, just quick and easy perfection!
- With only 4 simple ingredients, it comes together in minutes.
- It's incredibly versatile—use it as a filling, a topping, in baked goods, or layered in a yogurt parfait. However you enjoy it, it’s guaranteed to be delicious.
Lemon Curd Ingredients
This recipe only needs a few simple ingredients—chances are, you already have them on hand, except for the lemons.
- Sugar: White sugar gives the perfect sweetness and texture.
- Lemons: Fresh whole lemons—regular or Meyer both work great.
- Eggs: The standard size is large and they add thickness and volume. This recipe uses whole eggs - both the whites and the egg yolks. Room temperature is best.
- Butter: Brings that rich, signature flavor! We only use salted butter, but unsalted can work. Just add a pinch of salt.
Helpful kitchen tools
How to make lemon curd in the microwave
While this recipe is super easy to make, you will need a microwave-safe bowl and a whisk to get that perfectly smooth end result.
Place the sugar and the lemon zest in a medium mixing bowl that can go in the microwave. Use your fingers or the back of a spoon to press the zest into the sugar.
Pour in the slightly warm melted butter and whisk until thoroughly mixed.
To the butter and sugar mixture add in the eggs. Be sure to use large size eggs to ensure the perfect texture.
Whisk vigorously until the mixture is smooth, thickened, and completely streak-free. Any leftover egg streaks can turn into little bits of cooked egg—definitely not what we’re going for! Take an extra moment to whisk it well.
Pour in the lemon juice and give it another good mix until everything is smooth and well combined.
Microwave on high power (or full power) for 1 minute, then give it a good whisk. Repeat 3-6 more times until the mixture stays separated when you draw a line through it on the back of a metal spoon. Let it cool—it'll thicken up as it does. Store in the fridge until ready to use.
Hint: If you’re using both the juice and zest, always zest the lemon first—trust me, trying to zest a juiced lemon is a struggle!
Recipes that use lemon curd
How to use lemon curd?
Besides using them in the recipes listed above, if you have just a bit left in the jar here a re a few ways to use it up:
- Drizzle it on a scone.
- Add it to plain yogurt. (A personal favorite!)
- Use it as a layer on store-bought cheesecake.
- Add in a little liquor and shake up for a yummy shortcut lemon drop.
- Eat it straight off the spoon!
How long does homemade lemon curd last?
Homemade lemon curd will last up to 2 weeks stored in a jar with a tight-fitting lid—but let’s be real, it’ll probably disappear way before then!
FAQs
Yes! You can totally freeze lemon curd. Just store it in an airtight container—I love using jars like this one—and it’ll keep for up to 6 months. I usually make a double or triple batch and freeze a few jars so I always have some ready to go.
Lemon zest is a must in this recipe because it’s packed with all those flavorful essential oils. That’s where the real lemon magic happens! Just make sure to only zest the colored part of the skin—once you hit the white pith, things get bitter fast. The best tool for the job? A sharp microplane grater. If it’s nice and sharp, you’re good to go
Tips & Tricks
- If you notice any lumps, you can strain the curd for an extra smooth finish—totally optional!
- Zest your lemons first, then juice them!
- Fresh lemon juice is a must for the best flavor, so skip the bottled stuff.
- As it cools, the curd will continue to thicken, so don’t overcook it. You want it silky, not stiff.
More lemon desserts
Looking for other recipes like this? Try these:
Recipe
Bright & Tangy Microwave Lemon Curd Recipe (So Easy!)
Equipment
- Glass bowl microwavable
Ingredients
- 1 cup white sugar
- 3 medium lemon zested
- ½ cup unsalted butter melted and cooled slightly
- 3 large eggs
- 1 cup fresh lemon juice freshly squeezed
Instructions
- Mix sugar and zest together in a microwave safe bowl. Press the lemon into the sugar.1 cup white sugar, 3 medium lemon
- Mix in butter and stir until well combined.½ cup unsalted butter
- Whisk in eggs until thick and no streaks remain.3 large eggs
- Add in lemon juice and stir until really well combined.1 cup fresh lemon juice
- Place in the microwave for 1 minute at full power. Stir. Repeat until the lemon curd just coats the back of a spoon. Depending on the microwave it will take 3-6 minutes total. Allow to cool. Cover and refrigerate
Notes
- If you notice any lumps, you can strain the curd for an extra smooth finish—totally optional!
- Zest your lemons first, then juice them!
- Fresh lemon juice is a must for the best flavor, so skip the bottled stuff.
- As it cools, the curd will continue to thicken, so don’t overcook it. You want it silky, not stiff.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This lemon curd takes almost no time to make and it's super yummy!