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–+ servings
2 jars of curd without lids and 2 jars with lids on.

Easy 5 Minute Microwave Lemon Curd

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 !
5 from 60 votes
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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: British
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 84 tablespoons
Calories: 36kcal
Author: Sarah James
tablespoons

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
Metric - US Customary

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.
     
Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 7mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg