This Easy Microwave Lemon Curd is a bright, velvety-smooth spread made with just a handful of ingredients and ready in minutes. Bursting with fresh lemon flavor, it’s the perfect balance of tart and sweet!

Making lemon curd from scratch might sound intimidating, but this microwave version turns a traditionally time-consuming process into something quick, simple, and practically foolproof. In less than ten minutes, you can whip up a vibrant, tangy lemon curd that tastes just as rich and silky as the stove-top kind—with far less fuss.

Why go to the trouble of making lemon curd from scratch when you can purchase it in the store? Because Homemade Lemon Curd ROCKS!

Let me rephrase that. Good Lemon Curd ROCKS! In my humble opinion, there is only one way to get a superb Lemon Curd. You make it! I’ve bought Lemon Curd from the store and it always, without fail, tastes more like lemon pie filling than Lemon Curd. (Ick! Sorry Store Lemon Curd.)

Maybe it’s the English blood running through my veins…but I absolutely adore Lemon Curd. It’s buttery, creamy, and lemony, and in a word…divine! (I’m suddenly feeling all Jane Austin-ish…which will make all the boys at my nest roll their eyes!)

I promise you will LOVE this recipe! Let’s make some microwave lemon curd friends!

Ingredients

• 3 Tablespoons lemon zest, from about three large lemons
• ½ cup fresh lemon juice
• 1½ cups of sugar
• ½ cup butter, 8 Tablespoons
• 3 large eggs, lightly beaten
• 2 egg yolks, lightly beaten

How to Make Lemon Curd

Because this recipe is made in the microwave, I suggest you have all your ingredients ready to go beforehand. It comes together very quickly.

In a medium-sized microwave-safe bowl, heat the butter for 30 seconds, just until it is slightly melted.

Whisk in the lemon zest, lemon juice, and sugar.

Be sure to whisk all your other ingredients into the butter BEFORE the eggs! Because the butter is hot, you need to cool it down slightly before you add the egg. You do not want Lemon Egg Drop Soup! (That sounds dreadful!)

Slowly add the beaten eggs while quickly whisking. Next, slowly add the egg yolks while whisking.

Cooking Instructions

Heat in the microwave for one-minute intervals, being sure to whisk well in between each interval.

After the second bake, it will begin to thicken around the edges as in the photo below.

After the 3 or 4th bake the mixture should resemble a slightly puffed pudding! Note the photo below. Don’t panic! As soon as you whisk it, it will settle back down.

The curd is done when a spoon dipped into the whisked mixture coats the back of the spoon.

TIP: It took me about 3½ minutes. In 3 minutes it was thick, but I wanted to be sure it was really nice and thick, so I went an additional 30 seconds. It worked perfectly.

Finishing and Storing Lemon Curd

To finish the lemon curd, pour the whisked baked curd through a small metal sieve.

I use a silicone spatula to make sure that all the curd goes through the sieve, by stirring it back and forth during the process.

I do a second strain through a smaller strainer with a finer mesh, but you can just strain it again in the original strainer to be sure all the lemon zest is removed. This helps produce an extra creamy smooth lemon curd.

I pour my lemon curd into a mason jar. Any airtight container will work.

Once your microwave lemon curd has thickened and cooled, you’ll be amazed at how fresh and flavorful it tastes.

Store it in the fridge for up to a week, and enjoy it spread on toast, swirled into yogurt, or spooned over your favorite baked goods. It’s a sunny little indulgence that instantly brightens any dish—and your day.

This lemon curd is AMAZING on my lemon poppy seed scones! However, if I’m being totally honest, it’s great on pancakes and waffles too…not that I’d know anything about that!

Favorite Lemon Recipes

• Vintage Lemon Jell-O Poke Cake Recipe
• White Chip Lemon Streusel Bars
• Lemon Blueberry Bread Recipe
• Easy No-Bake Lemon Cream Pie
• Triple Berry Lemonade
• Grandma’s Lemon Meringue Pie from Allrecipes.com

This microwave version turns a traditionally time-consuming process into something quick, simple, and practically foolproof. In less than ten minutes, you can whip up a vibrant, tangy lemon curd that tastes just as rich and silky as the stove-top kind—with far less fuss.

Thanks for visiting my nest today! I hope you’ll make and enjoy this recipe as much as I do!

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