This easy microwave lemon curd recipe is so quick and simple that once tried, you will never want to make lemon curd in the conventional way again! It takes less than five minutes to make and tastes so much better than shop bought curd.
Perfect for a cheesecake topping, mixing with Greek yoghurt and granola and so much more!
Lemon curd is probably one of the most versatile things you can make. It’s delicious spread on hot toast, freshly baked fruit scones or fluffy pancakes.
Mix lemon curd with cream cheese or mascarpone to make a really quick but delicious tart topping – simply fill your tart case with the lemony filling and top with fresh berries for a delicious but very simple dessert.
Stir a couple of tablespoons of lemon curd into lightly whipped double cream and pile on a pavlova, make a lemon meringue pie or add a spoonful to buttercream icing for a zesty topping for vanilla cupcakes. The list is endless really!
why i like to make microwave lemon curd
…..and hopefully once you’ve tried this recipe, you will too!
One might argue that it’s just as easy to make lemon curd on the hob, and I totally get that. It’s definitely not difficult. But cooking it in the microwave is just so simple.
My electric hob is so ridiculously hot it’s very, very easy to overcook a pan of lemon curd. I’ve also ended up scorching the bottom of the pan, resulting in not very desirable burnt bits in my lovely lemon curd which I end up having to try and painstakingly fish out with a spoon.
And I hear you saying “cook it in a bowl over a pan of simmering water!” I know I could, but I don’t want to make more dishes for myself. Plus it takes much longer to cook. As far as I’m concerned, cooking lemon curd in the microwave is the way to go.
The recipe was given to me a long time ago by a lovely lady called Rita who lives about an hour away from me.
I had a few lemons in the fruit bowl that were originally bought for making lemon drizzle cake. I decided it was about time I tried Rita’s lemon curd recipe.
I know many people who have been making it for a long time and love it so much they wouldn’t even consider trying another recipe. It was a revelation to me! I know why my friends rave about it.
how many jars of lemon curd does this recipe make?
This recipe will give you two 370g jars of lemon curd. You’ll need to sterilise the jars first – please see my notes below on how to do this.
ingredient list
keep scrolling to the end of the post to find a printable recipe card with ingredient amounts and detailed instructions
- caster sugar is much better for making fruit curd – the grains are finer than granulated. Using granulated sugar can make the lemon curd quite gritty.
- grated zest and juice of 3 lemons. I prefer to use unwaxed lemons for curd. Given that lemons can massively vary in size and some can yield more juice than others, I thought it would be helpful to give you some measurements! You will need 2-3 tablespoons of grated zest and 150ml lemon juice.
- 3 medium eggs, at room temperature.
- unsalted butter, melted. You’ll need to make sure the butter has slightly cooled before you add it to the egg mixture – if it is too hot it could scramble the eggs. Unfortunately, there is nothing you can do to save it! And please, please, please use proper butter – not anything from a tub marked “spreadable” and definitely not margarine.
how to make lemon curd in the microwave
Step one – melt the butter in a saucepan over a low heat. Remove from the heat and set aside to cool slightly.
Step two – In a large microwavable bowl, whisk together the caster sugar and eggs until very well blended. Stir in the lemon juice and grated zest.
Step three – Stir in the cooled melted butter. The mixture should look quite shiny.
Step four – Place the bowl in the microwave and cook for one minute on high. Remove from the microwave and stir very well. Repeat three or four times. After each minute, you’ll see the curd begin to thicken slightly.
TOP TIP – It’s very important to stir well after each minute for about 20-30 seconds. The photo below left is what my lemon curd looked like after one minute of cooking in the microwave.
The photo below right is what it looked like after four minutes. My lemon curd was a perfect consistency. Give the lemon curd a final stir before spooning into two sterilised jars. Leave at room temperature to cool down. Once the curd is completely cold, transfer to the fridge if you aren’t using it straight away.
how to tell if microwave lemon curd has cooked
The most reliable way to tell if your lemon curd has cooked enough is to run a line through the curd that has collected on the back of the wooden spoon. If you can do this and the line stays visible, it’s ready to spoon into the jars.
Lemon curd will also thicken up and set while cooling, so if it seems a little runny, don’t worry.
recipe notes and tips
The curd could take 30 seconds longer or less to cook depending on your model of microwave. I’ve never had to cook it for longer than four minutes in my microwave (which is about half my age!!)
Please remember to sterilise your jars before you begin to make the curd – I simply soak the jars in very hot, soapy water, give them a rinse to remove the suds, then transfer to a very low oven (about 110C) to dry for about 10 minutes. You can also sterilise the jars in the dishwasher. For more information on sterilising jars, please visit the BBC Good Food website.
If at all possible I try and use unwaxed lemons all the time. If you only have waxed lemons, give them a scrub in hot soapy water and dry thoroughly before using.
can i double the recipe?
This recipe has been developed as a small batch recipe. It makes two jars of lemon curd. I’m afraid I wouldn’t recommend doubling the recipe as the curd may not cook properly.
how long does homemade lemon curd last in the fridge?
Lemon curd will keep for up to two weeks in the fridge – although it never tends to last that long in my house….
more recipes using lemons
If you liked this recipe, then I’m sure you will love…..
Easy microwave lemon curd
A very easy microwave lemon curd recipe that's ready in just four minutes - no more standing at the stove constantly stirring!
Ingredients
- 200g caster sugar
- 3 eggs, at room temperature
- finely grated zest and juice of 3 unwaxed lemons - you'll need two or three tablespoons of zest and 150ml lemon juice
- 115g butter, melted and slightly cooled (don't add it to the egg mixture while still hot!)
Instructions
- In a large microwave safe bowl, whisk together the caster sugar and eggs. Add the lemon juice and zest. Whisk in the slightly cooled melted butter.
- Microwave on high, one minute at a time, stirring with a wooden spoon very well after each minute.
- This usually takes 3-4 minutes, but it honestly depends on your microwave. When you reach 3 minutes, I would play it safe by stopping and whisking after 30 seconds.
- You don’t want it to reach boiling point. My curd was ready after 4 minutes, but yours may take 30 seconds less or more.
- Stop when it’s visibly thickened, but do bear in mind that it will firm up quite considerably once cooled.
- If it coats the back of the spoon; you can draw a visible line down the back of the spoon with your finger, the curd is cooked.
- Strain through a sieve in case there are any tiny cooked bits of egg, then pour into sterilized jars.
Notes
Keeps in the refrigerator for a couple of weeks. Makes 2 jars.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 37mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 1g
Calories and Nutritional information is calculated by a third party application and should be used by indicative figures only.
What a quick way to make something delicious! By the way, I’m hosting a blog party! Its a great way to make your blog more public and meet many others. Check it out if you have time!
Thanks, I will!
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