An easy recipe for lemon curd made in the microwave. This Microwave Lemon Curd is absolutely delicious and there are so many ways to use it!
So this may seem a little weird. Lemon curd made in the microwave? But, I promise it totally works. And it’s also a little easier than making it on the stove, but it still tastes just as good.
I’ve tried making lemon curd a few different ways in the past and this Microwave Lemon Curd is by far my favorite recipe and the one I use all the time because it’s just so darn easy. Well, aside from having to juice the lemons. But it’s worth it, trust me.
One great thing I love about this curd is that it mostly uses whole eggs instead of just egg yolks. You’ll use three large eggs and one egg yolk, I’ve found that the extra yolk adds a little more richness and helps to thicken the curd just a little more.
When it comes to the lemon zest, I just use the zest of one lemon and I find that it’s the perfect amount. If you want it to be even more lemony, you can feel free to add the zest of one or two more lemons.
If you’re wondering what you can use lemon curd for, there are so many different ways to use it. A few of my favorite things? Stuff it into vanilla cupcakes (or lemon cupcakes too.. yum!), mix it into frosting, eat it by the spoonful, fill it into phyllo cups and top with fresh berries and whipped cream, mix it into whipped cream, top it on graham crackers, spread it on toast or a toasted english muffin.
The possibilities are really endless when it comes to different ways to use lemon curd. Did I mention eating it by the spoonful? Kidding. Sort of.
I’ve also included some helpful tips below for making the curd too!
Microwave Lemon Curd Tips:
- I strongly suggest using fresh lemon juice for this recipe. To get the most lemon juice out of your lemons, press them onto the counter and roll them with your hands before cutting into them. This will help the lemons to release more juice when you squeeze them.
- Make sure to use a LARGE microwave-safe bowl to microwave the lemon curd. I always use my Pyrex 8-cup glass measuring cup and I suggest using something similar. This will prevent any spillovers and make sure to keep a close eye on it in the microwave too!
- Make sure to whisk in each ingredient really well. You want to make sure the sugar and eggs + egg yolk are fully mixed in. If they’re not fully mixed together, the curd may turn out a little gritty and have some cooked pieces of eggs in it.
- You’ll microwave the lemon curd in one minute increments on high. After each increment, remove the curd from the microwave and stir it well before microwaving again.
- The curd will not be as thick as what you see in the pictures, it will thicken more as it cools. You’ll know it’s done when it coats the back of a spoon. My curd usually takes 5-6 minutes, but every microwave is different. Yours may take a little less or a little more time.
- Once the curd coats the back of the spoon, pour it through a fine mesh strainer into a clean container to remove any lemon zest and small pieces of egg that may have cooked. If your eggs are mixed in well, you should see hardly any when you strain it.
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 3 large eggs
- 1 egg yolk
- 1 cup freshly squeezed lemon juice
- Zest of 1 lemon (about 1 tablespoon)
- In a large microwave-safe bowl (make sure to use one much larger than what you think you will need, I use a Pyrex 8-cup glass measuring cup), whisk together the melted butter and granulated sugar. Add in the eggs and egg yolk and mix until well combined. Add in the lemon juice and zest and mix until fully combined.
- Microwave on high in 1 minute increments, making sure to remove the curd from the microwave and mix it well after each increment, until the curd has thickened some and coats the back of a spoon. Mine usually takes 5-6 minutes, yours may take a little more or a little less time. Keep a close eye on it as you're microwaving it to prevent any spills too.
- Remove from the microwave and pour the curd through a fine mesh strainer into a clean, heat-safe storage container and cool for just a bit. Cover and refrigerate until the mixture has cooled completely and thickened.
Store in an airtight container in the refrigerator for up to two weeks.
Lightly adapted from All Recipes