Sweet, tart, soft and creamy – you can make lemon curd from the microwave in just a few minutes!
When I first saw a recipe for microwave lemon curd, I was skeptical. I love lemon curd but am such a lazy person to make it. I never want to stand at the stove and stir for the required 15 minutes.
Now that I’ve tried this, I may never make lemon curd on the stovetop again. Microwave lemon curd really works!
Lemon curd for the microwave
This recipe is so easy, the hardest part is squeezing the lemons. And if you’re lucky enough to have a kid who enjoys citrus juicing, that’s an absolute win. (Just don’t tell them it’s work, okay?)
Whisk everything together, microwave for a minute, whisk again and repeat a few times. Try not to drink the warm lemon curd while it’s cooling.
Did I mention lemon curd is one of my weaknesses? Eating it with a spoon shows self-control in this house.
Light lemon curd
- butter
- Sugar
- eggs
- egg yolk
- fresh lemon juice
- Lemon peel
Easy Lemon Curd Recipe
Melt the butter in a small bowl in the microwave. Whisk together the sugar and eggs in a medium-sized glass bowl. Add lemon juice and zest, whisk again. Slowly add the butter and mix again until smooth.
Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for another minute on full power and stir again. Repeat the process by microwave for another 2-3 minutes, stirring after every minute.
In the last minute of cooking, it will visibly thicken and the curd will be thick enough to cover a spoonful at this point. Remove from the microwave and pour through a fine sieve to remove any zest stains.
Pour into jars and close with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Can be stored in the fridge for up to 3 weeks.
How to use Lemon Curd
Creamy Lemon Dip is a light, summery sweet treat that’s perfect for sharing with friends. I made this dip for a pool party with friends a while back and it was gone in a flash.
Fresh peaches and raspberries are lightly tossed with lemon curd and then baked until soft to make this summer dessert. The fruit is sweet and tart and smells amazing when it comes out of the oven. Topped with barely sweetened whipped cream, it’s a dessert dream.
Dip these coconut scone cookies in lemon curd or smother in some raspberry scone cookies before spooning some cottage cheese on top.
Drizzle warm lemon curd over a slice of cold, creamy Lemon Angel Pie or this Lemon Cheesecake. Or just be like me and dip a spoon in the curd when the craving hits.
Servings: 16 tablespoons OR 2 cups worth
Prevent your screen from going dark
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Melt the butter in a small bowl in the microwave. Whisk together the sugar and eggs in a medium-sized glass bowl. Add lemon juice and zest, whisk again. Slowly add the butter and mix again until smooth.
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Microwave at 50% POWER for 1 minute. Remove from the microwave and stir. Microwave for another minute on full power and stir again. Repeat the process by microwave for another 2-3 minutes, stirring after every minute.
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In the last minute of cooking, it will visibly thicken and the curd will be thick enough to cover a spoonful at this point. Remove from the microwave and pour through a fine sieve to remove any zest stains.
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Pour into jars and close with lids. The curd will thicken from a pourable to a spoonable consistency as it cools. Can be stored in the fridge for up to 3 weeks.
Calories: 130kcal · Carbohydrates: 17G · Protein: 1G · Fat: 7G · Saturated Fatty Acids: 4G · Polyunsaturated fat: 0.4G · Monounsaturated fatty acids: 2G · Trans fats: 0.2G · Cholesterol: 58mg · Sodium: 58mg · Potassium: 33mg · Fiber: 0.2G · Sugar: 16G · Vitamin A: 240ie · Vitamin C: 8thmg · Calcium: 11mg · Iron: 0.2mg
{originally posted 7/10/15 – recipe notes and photos updated 4/17/23}
Recipe gently adapted by and thanks to allrecipes.com via Mom On Timeout
