My Easy 5 Minute Microwave Lemon Curd recipe uses only four ingredients. Deliciously silky smooth, tangy from fresh lemons and yet sweet and so buttery. Homemade lemon curd this decadent is irresistible !
Perfect for topping cheesecakes and as a cake filling – we absolutely love it spread on toast and homemade scones. Plus, I always make lemon curd to go in my Homemade Belgian Buns.
This recipe is quicker than the stovetop and there’s no double boiler, constant whisking or worrying about scrambled eggs. You don’t even need to strain it.
The secret to the best microwave lemon curd is the whisking of eggs and sugar at the start to prevent curdled eggs. The whisking helps break up the eggs and dissolve the sugar before you add the rest of the ingredients.
Then it’s a few 1 minute microwave bursts with a good old whisk in between. Finish off with a couple of 30 second bursts until the curd is nice and thick and you’re all done.
Once you’ve made lemon curd in the microwave, you won’t ever need to buy lemon curd from the shop.
This ridiculously easy lemon curd recipe makes four pots which will keep in the fridge for up to two weeks.
The recipe is easily halved if you want to make just two pots. Chances are though, once you’ve tasted it, two pots might not be enough.
What equipment do I need ?
- Fine Microplane grater – makes fine shreds of lemon zest which helps achieve a smooth lemon curd.
- Citrus juicer – a juicer makes sure you get as much juice out of the fruit as possible.
- Large balloon whisk – I use my Oxo Good Grips balloon whisk. The handle is comfortably shaped from soft non-slip material so you can easily make an efficient job of whisking.
- Large microwavable bowl – I used my trusty Pyrex bowl which has plenty of room for whisking.
- Large jug – this is optional but it will make the process of potting up your lemon curd much easier.
- Jam funnel – definitely something I wouldn’t be without as it saves a lot of mess and waste.
- Sterilised jam jars – at least 4 x 240ml jars with lids.
- Digital thermometer – I use my Thermapen as a quick and easy way to check the setting point of curds. You’re looking for between 82C and 84C.
What ingredients do I need ?
- Lemons – both the juice and the zest is used. Choose unwaxed lemons if you can. If you can’t get hold of unwaxed lemons, give the lemons a good scrub to remove any wax.
- Eggs – I used large eggs at room temperature. To prevent curdling it’s important to make sure there are no big temperature changes when adding ingredients to eggs.
- Sugar – I used caster sugar as it dissolves more quickly into the eggs.
- Butter – I’ve used salted butter which gives the curd a more balanced flavour.
How to make Easy 5 minute Microwave Lemon Curd
The recipe is easily halved to make just two pots and will take a minute to a minute and a half less time.
- Zest and juice lemons.
- Whisk the eggs and sugar together until pale and the sugar has started to dissolve.
- Whisk in the lemon juice and then the zest.
- Add the melted butter and whisk again.
- Pop the bowl in the microwave for up to four one minute bursts, whisking between each burst. The cooking time may vary depending upon the power of your microwave – my microwave is 1000 watts.
- You will see the lemon curd start to thicken after two or three bursts. It will also start to change colour and become bright and glossy.
- Now it’s time to finish with two or three thirty second bursts. Remember, microwaves are very powerful and in this final stage you don’t want to overcook the curd.
- Once your curd is thick and glossy and coats the back of a wooden spoon, it’s done. If using a digital thermometer, between 80 °C and 84 °C (176 °F and 183 °F) is what you’re after.
- Pour hot lemon curd into a large jug and decant into sterilised jars.
- Once cooled store in the fridge for up to two weeks.
FAQs
Usually it’s because the eggs in the mixture haven’t cooked enough to thicken it.
Lemon curd will thicken as it cools, so check when cool. If it’s still runny when cooled, pop it back in the microwave for a couple of one minute bursts.
A failsafe way to check your lemon curd is done, is to check the temperature with a digital thermometer. It should read between 80 °C / 176 °F and 84 °C / 183 °F
Lemon curd will keep for up two weeks in the fridge. I have kept a jar for three weeks and it was still good to eat.
You can of course freeze some of your lemon curd if you think you won’t use it up in time.
Yes you can ! Lemon curd freezes well. It will keep for up to three months in the freezer.
Freeze in small batches. Put into freezer safe containers or bags. Freeze as soon as it’s cooled down.
If using containers, a piece of baking parchment over the curd before putting the lid on prevents a skin forming.
To defrost, place your frozen lemon curd in the fridge to thaw overnight.
Once thawed give it a thorough stir before using.
What to do with Lemon Curd
- Belgian Bun – an essential filling to this delicious iced bun.
- Spoon onto a buttered scone.
- Spread on toast, waffles or pancakes.
- Top a cheesecake.
- Fill a sponge or cupcake.
- Fill a lemon meringue pie.
- Top the fruit on a pavlova.
More Fruit Preserve Recipes
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Easy 5 Minute Microwave Lemon Curd
Equipment
- Fine Microplane grater
- Citrus juicer
- Large balloon whisk
- Large microwaveable bowl
- Large jug – this is optional but it does make the process of potting up your lemon curd much easier.
- jam funnel
- Sterilised jam jars – at least 4 x 240ml jars with lids.
- Digital thermometer – optional. I use my Thermapen as a quick and easy way to check the curd is cooked.
Ingredients
- 3 large lemons – zest of or 4 small lemons
- 200 ml fresh lemon juice
- 6 large eggs
- 450 g caster sugar
- 125 g melted salted butter
Instructions
- Whisk the eggs and sugar together until pale and the sugar has started to dissolve.
- Whisk in the lemon juice and then the zest.
- Add the melted butter and whisk again.
- Microwave for up to four one minute bursts whisking each time. The cooking time may vary between microwaves, my microwave is 1000 watts.
- Microwave for a final two or three thirty second bursts.
- Once it's thick and glossy and coats the back of a wooden spoon, your curd is done. If using a digital thermometer it is cooked when the temperature reaches between 80 °C / 176 °F and 84° C / 183 °F.
- Pour hot lemon curd into a large jug and decant into sterilised jars.
- Once cooled store in the fridge for up to two weeks.
Notes
- Makes 4 x 350g jars – the recipe is easily halved if you want to make just two pots.
- Lemon curd will keep for up two weeks in the fridge.
- Lemon curd freezes well. It will keep for up to three months in the freezer. Freeze in small batches. Put into freezer safe containers or bags. Freeze as soon as it’s cooled down. If using containers, a piece of baking parchment over the curd before putting the lid on prevents a skin forming.
To defrost, place your frozen lemon curd in the fridge to thaw overnight.
Once thawed give it a thorough stir before using. - Nutrition information is approximate and meant as a guideline only.
Lisa
Thursday 1st of August 2024
Amazing recipe easy to follow instructions I made this to go with your courgette and lemon cake both were a big hit. I will definitely be making both again so much easier making this in the microwave it comes together beautifully. Well done on producing such good recipes I look forward to trying out more.
Choclette
Thursday 11th of August 2022
I'm just in the middle of updating one of my posts that uses lemon curd. Never tried making it in a microwave, but I can see how it's a much easier process.
Sarah James
Thursday 11th of August 2022
Thanks for popping by Choclette. Once you've tried making lemon curd in the microwave you won't go back to using a hob.
Claudia
Sunday 7th of August 2022
Such an easy recipe and so delicious, will make this again and again!
Sarah James
Monday 8th of August 2022
Thanks Claudia, the microwave does make easy work of making lemon curd. Glad to hear you'll be making this again.
Amy
Sunday 7th of August 2022
Lemon curd is my favorite! Thank you for this easy microwave recipe! It was delish!
Sarah James
Monday 8th of August 2022
Thanks for taking time to comment Amy, it's much appreciated. It's a pleasure to share the recipe.
sue
Sunday 7th of August 2022
I do this will all sorts of citrus fruits!