Microwave Lemon Curd

I’ve been making microwave lemon curd for years, even though I sometimes feel ashamed about the microwave part. Oh well! I have one, and I use it. So there. I love lemon curd on this nut-free granola with honey for breakfast, a smear on a slice of brown butter banana bread, or as a treat in these lemon curd cookies. It’s also amazing swirled into ice cream (see this lemon curd ice cream)!

I strongly recommend using a thermometer for this recipe. Since microwaves vary in power, the curd can take 3 to 7 minutes to cook (or maybe even longer if yours is super old/weak). My current microwave cooks my lemon curd in about 4 minutes; however, my old microwave took 6 minutes. Using a thermometer means you will cook to the correct temperature every time without fail. Remember that lemon curd needs time to set in the fridge after cooking, so prepare accordingly.

Why You’ll Love This Recipe

✔️ Lemon lovers rejoice! IYKYK
✔️ Lemon curd is soooooo easy to make, and everyone will think you’re a fancy chef.
✔️ It’s so versatile. Add it to pancake batter, bake it into a pie shell, mix it into buttercream, and SO MUCH MORE.

Ingredients For Microwave Lemon Curd

Ingredient Notes

• Butter: Butter adds richness and a glossy finish to the lemon curd.
• Eggs: Eggs are essential for thickening the lemon curd as it cooks. I use large eggs for all of my recipes.
• Lemons: Use fresh lemons for the best flavor and acidity. Bottled lemon juice won’t provide the same depth of flavor or thickening power.

Recipe Variations

Add any of the following ingredients for a twist on this microwave lemon curd recipe:

• Florals: Edible flower petals like rose, violet, or lilacs can add a delicate floral aroma. Remember to remove before serving.
• Herbal Infusion: Add fresh herbs like lavender, lemon balm, or mint while the curd cooks. Remove any solids before serving.
• Liqueur: Try adding a splash of Cointreau or Grand Marnier after cooking. Start with a tablespoon and adjust as needed.
• Spices: A pinch of cardamom, ginger, or cayenne pepper can add a warm note.
• Vanilla Bean: Scrape the seeds of one vanilla bean into the mixture before cooking.

How To Make Microwave Lemon Curd

STEP 1: Add the eggs, lemon zest, lemon juice, sugar, and salt to a large microwave-safe bowl. Whisk until smooth, then let the mixture sit for 10 minutes.

STEP 2: Break the butter into small pieces and add them to the bowl. Microwave the mixture for one minute on full power.

STEP 3: Remove the bowl from the microwave. Whisk well and take a temperature reading. Return the bowl to the microwave and cook for another minute. You should start to see the curd thicken around the edges of the bowl as it heats.

STEP 4: When you reach the range of 150ºF (65ºC), switch to cooking the curd in 30-second increments. When the curd reaches 170ºF (76ºC) it’s done. Give the curd one final whisk before spooning it into clean jars or containers.

Expert Tips

1. Letting the mixture sit for 10 minutes before cooking helps the sugar dissolve. I find this helps prevent scrambling the eggs.
2. You must whisk briskly between each minute of cooking to prevent the eggs from scrambling.
3. This recipe makes a very tart curd. If you like yours a bit sweeter, increase the sugar to 1 cup (200 g).

Recipe Notes

• If you don’t like lemon zest, omit it.
• If you are left with bits of scrambled egg in your curd after cooking, push the curd through a mesh strainer using the back of a soup spoon. Discard any solids left behind.
• Don’t be alarmed if your lemon curd goes slightly over the 170ºF (76ºC) temperature point. It must reach at least 170ºF (76ºC) to reach the correct thickness and setting point.

Storage

• Microwave lemon curd can be stored in the fridge for up to one week in glass jars or containers with tight-fitting lids.
• Lemon curd freezes well. Place the curd in an airtight freezer-safe container for up to 2 months. To use, thaw overnight in the refrigerator before needed.