Easy Microwave Lemon Curd is a subtle rich lemon curd made easy in the microwave. The BEST Lemon Curd EVER!
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I made these amazing Lemon Poppy Seed Scones for the Mother’s Day Brunch post I did. I wanted to serve them with Lemon Curd. Why? Because Lemon Curd ROCKS!
Let me rephrase that. Good Lemon Curd ROCKS! In my humble opinion there is only one way to get really good Lemon Curd. You make it! I’ve bought Lemon Curd from the store and it always, without fail, taste more like lemon pie filling that Lemon Curd. (Gag! Sorry Store Lemon Curd.)
Maybe it’s the English blood running through my veins…but I absolutely adore Lemon Curd. It’s buttery, 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!)
Even though I proclaim that the only way to have “Lemon Curd” is to make it at home…the process is a big pain in the fanny! Anytime I hear the word “double-boiler” I moan! (I just moaned typing it!) So a few months ago when I ran across this recipe from Lisa at Wine and Glue, I was SO excited and could hardly wait to try it.
I promise you will LOVE this recipe!
How To Make Microwave Lemon Curd
Because this recipe is made in the microwave I suggest you have all your ingredients ready to go before hand. It comes together very quickly. You’ll need 3 Tbsp of lemon zest (about 3 large lemons), 1/2 cup fresh lemon juice…again 3 large lemons. I used the three I had zested. 1 1/2 cups of sugar. 8 Tbsp of butter, or a 1/2 cup. 3 large eggs, lightly beaten. 2 egg yolks, lightly beaten.
Heat the butter in a microwave safe bowl for about 30 seconds. It should be slightly melted, but not completely melted. (Just like the picture below) Whisk in the lemon zest…
lemon juice, sugar, and then the eggs and egg yolks. Be sure to whisk all your other ingredients into the butter BEFORE the eggs! You do not want Lemon Egg Drop Soup! (That sounds dreadful!)
Heat in the microwave for one minute intervals, being sure to whisk well in between until it is nice and thick, and can coat the back of a spoon well. It took me about Three and half minutes. At 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 perfect.
Pour through a metal sieve. I used my handy-dandy Christmas Spatula (we’d be sad if it didn’t make an appearance every now and then here at the Nest!) to make sure that all the curd went through the sieve. I did this process about 3 times to be sure that all the lemon zest was removed.
Refrigerate until fully cooled. It will continue to thicken as it cools.
Just to be sure y’all would like it…yesterday, my daughter and I taste tested oodles of scones with this lemon curd…in rapid succession. (I have it on video if you need proof!)
Just to be absolutely sure we “re-tested” it this morning, after a few more samples…We are happy to report it past our inspection process.
I have not had Lemon Curd this beautiful or this delicious in years! This Lemon Curd is absolutely THE Best! I seriously want to face plant it in the bowl and not come up until I have licked every drop out of the bowl! (That sounds so lady like! My Momma is SO proud!)
Friends if you are going to make the Lemon Poppy Seed Scones…I beg ya to make this Lemon Curd to go with them. You won’t be disappointed. In fact…ya may want to hug me…and I’ll let ya!
The free printable is down below. Be sure to follow me on Instagram, Facebook, and Twitter…I’m there under Norine’s Nest!
- 3 Tbsp Lemon Zest (from about three large lemons)
- 1/2 cup fresh lemon juice (from two to three large lemons)
- 1 1/2 cups of sugar
- 8 Tbsp butter
- 3 large eggs, lightly beaten
- 2 egg yolks, lightly beaten
- Heat the butter in a microwave safe bowl, in the microwave for 30 seconds so it is slightly melted, but not completely.
- Whisk in the lemon zest, lemon juice, and sugar.
- Whisk in the eggs and egg yolks.
- Heat in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well. It should take 3-4 minutes.
- Pour through a metal sieve and then refrigerate until fully cooled. It will thicken as it cools.
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Serving Size:1-2 Tablespoons
Amount Per Serving: Calories: 117Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 48mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g