Microwave lemon curd is a simple and luxurious treat for when you need a hit of lemony goodness in your life! Just whisk eggs, sugar, and lemon juice and microwave together in one minute increments until thick and that’s it (although it does take a couple of hours to set in the fridge after it’s cooked so be sure to prepare accordingly). For ideas on what to do with your microwave lemon curd check out this list of 20 Ways To Use Lemon Curd I’ve posted below!
What is lemon curd?
Lemon curd is a mixture of eggs, sugar, lemon juice, and butter cooked together until thick and smooth, used in desserts, and also as a dessert topping.
What’s the difference between lemon curd, lemon pie filling, and lemon pudding?
In simple terms, lemon curd, lemon pie filling, and lemon pudding all have eggs, sugar, and lemon juice however –
Lemon Curd is made with butter, no thickeners, and no milk.
Lemon Pie Filling is made with butter and thickener, usually flour or cornstarch.
Lemon Pudding is made with butter, thickener, and milk.
Can I use a different sugar in lemon curd?
I haven’t tested my microwave lemon curd recipe with anything other than regular white sugar, however, this recipe from my friend Alex at Occasionally Eggs uses honey in place of sugar which sounds fantastic, especially since I have two jars of Nova Scotia honey in my pantry right now.
What is the shelf life of lemon curd?
Kept in a container with a tight fitting lid, I’d say it’s safe to keep microwave lemon curd in the fridge for up to one week, but let’s get real – mine never lasts that long!
Why are there eggs in lemon curd?
Some recipes call for yolks only but I prefer to use whole eggs in my microwave lemon curd because I think the whisked egg whites add lightness which compliments the richness of the egg yolks. Plus, it’s easier to just use the whole egg! (I’ve also seen lemon curd made with only egg yolks referred to as “gelatinous”, and that doesn’t appeal to me)
Can you make lemon curd without eggs?
There are recipes for lemon curd without eggs, however, I have yet to try them myself. This version, thickened with coconut cream and arrowroot powder looks promising.
Is lemon curd dairy free?
Though butter does add a silky richness you could make your microwave lemon curd dairy-free by leaving it out completely or substituting a vegan butter.
20 Ways To Use Microwave Lemon Curd
Eat microwave lemon curd straight up with a spoon (also good with whipped cream).
Dollop it on a slice of angel food cake.
Use it as a topping for baked cheesecake.
As a spread for scones.
Dolloped into baked puff pastry and topped with edible flowers or berries.
Add it to homemade vanilla frosting for use on cakes or cupcakes .
Spread it on toast or English muffins in the morning for breakfast .
Add milk, whisk, and toss with day-old bread cubes to make bread pudding.
Crepe filling (Use store bought crepes. I won’t judge).
Make homemade donuts and pipe microwave lemon curd into the centers.
Make a puffy almond-infused Dutch baby for breakfast and top it with lemon curd.
French toast (see Dutch Baby ^)
Make Eton mess – Lemon curd, crushed meringues, and whipped cream layered together in fluffy heaven.
Stir it into plain or vanilla Greek yogurt.
Make Lemon Curdsicles (yes I made up the word curdsicle, and yes they are delicious).
Layer it with sponge cake, fresh fruit, and whipped cream to make a trifle.
Layer microwave lemon curd in glasses with homemade vanilla pudding to make pudding cups.
Use inside a jelly roll cake.
Add a spoonful to your morning oatmeal, granola, or steel cut oats like I’ve done below –
Microwave Lemon Curd
- 3 eggs
- 1 cup sugar
- Juice of 3 lemons
- 1 teaspoon lemon zest
- Pinch of salt
- 1/4 cup butter room temperature
- Crack eggs into medium-sized microwave-safe bowl. Whisk in sugar, lemon juice, lemon zest, and salt. Set timer for 10 minutes and allow mixture to rest for sugar to fully dissolve.
- After 10 minutes, whisk lemon mixture vigorously. With clean hands, break butter into small chunks and add to bowl. Whisk again and place in microwave for one minute.
- Remove lemon mixture from microwave and whisk well. Return to microwave and continue to cook in one minute increments, whisking in between until curd is thick along the edges of the bowl, about 4 to 5 minutes depending on individual microwave power. Whisk once more and cook 30 seconds longer in microwave.
- Pour lemon curd into a shallow baking dish. Lay a piece of plastic wrap on top of curd and squish plastic gently and evenly across the surface of the curd to prevent skin forming as curd cools.
- Cool curd to room temperature, then place in refrigerator for a minimum of two hours to set. Remove plastic wrap and spoon curd into a jar or container with a tight fitting lid.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.