microwave lemon curd recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best microwave lemon curd recipe

I’m so excited to share with you my favorite microwave lemon curd recipe. I first discovered this recipe a few years ago, and it quickly became a staple in our household.

My kids love helping me make it, and it’s always a hit at family gatherings. The best part?

It’s incredibly easy to make and requires minimal ingredients. The lemon curd is tangy, sweet, and perfectly balanced – a true delight for the taste buds.

I love how it’s made with fresh lemons, which gives it a beautiful bright color and a burst of citrus flavor. This recipe is perfect for springtime or summer gatherings when fresh lemons are at their peak.

I’ve even started using it as a topping for pancakes, waffles, and French toast – the possibilities are endless! As for the health benefits, this recipe is made with just a few simple ingredients that are all relatively healthy: lemons, sugar, eggs, and butter.

The lemon juice provides a good dose of vitamin C, while the eggs offer protein and richness. Of course, we all know that moderation is key when it comes to sugar and butter – but in small doses, they add just the right amount of sweetness and creaminess to balance out the tartness of the lemon.

Microwave Lemon Curd

4.5 from 814 votes

This microwave lemon curd recipe is a quick and easy way to make a tangy and sweet spread. Perfect for spreading on toast, using as a filling in cakes or tarts, or drizzling over yogurt.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1/2 cup fresh lemon juice
zest of 2 lemons
3/4 cup granulated sugar
2 large eggs
6 tbsp unsalted butter
pinch of salt

👨‍🍳Directions

1In a microwave-safe bowl, combine lemon juice, lemon zest, and sugar.
2Whisk until sugar is fully dissolved.
3If you see that the sugar is still in crystal form, then it is not dissolved.
4Add eggs to the bowl and whisk vigorously until the mixture is well combined and smooth.
5The mixture should be a uniform yellow color with no visible streaks of egg yolk.
6Add the butter to a small saucepan and melt it over medium heat.
7Once the butter is fully melted, remove from heat and allow it to cool slightly.
8Pour the melted butter into the lemon mixture and whisk until fully incorporated.
9Add a pinch of salt and whisk again.
10The mixture should be smooth and velvety.
11Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
12Stir the mixture vigorously with a whisk.
13This will help to prevent the eggs from cooking too quickly and becoming scrambled.
14Continue to microwave the mixture in 30-second intervals, stirring vigorously after each interval.
15Be careful not to overcook the mixture, as it can become grainy.
16The curd is done when it has thickened and coats the back of a spoon.
17This should take approximately 5-7 minutes total.
18Once the curd has reached the desired consistency, remove it from the microwave and let it cool to room temperature.
19As it cools, it will continue to thicken.
20If you see that the curd is still runny, then it needs to be cooked for a longer time.
21Strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps or zest.
22Press the curd through the sieve with the back of a spoon to extract as much liquid as possible.
23The curd should be smooth and velvety.
24Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the curd to prevent a skin from forming.
25Refrigerate for at least 2 hours or until chilled.
26The curd should be thick and spreadable.
27If you see that the curd is still runny, then it needs to be refrigerated for a longer time.
28Store the lemon curd in an airtight container in the refrigerator for up to 2 weeks.
29The curd should be thick and spreadable.
30If you see that the curd is still runny, then it needs to be refrigerated for a longer time.

🔧Equipment

Microwave-safe bowl
Whisk
Sieve
Small saucepan
Microwave

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 320mg🧂Sodium: 150mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 3g

📝Notes

Tips: Use fresh lemons for the best flavor. Adjust the sugar to taste. If the curd is too tart, add a little more sugar. If it is too sweet, add a little more lemon juice.

Watch Video Of How Microwave Lemon Curd Works

This microwave lemon curd recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert idea. The best part?

It’s incredibly easy to store and reheat: simply scoop the leftover curd into an airtight container and refrigerate until ready to serve again. When reheating, simply microwave on high for 10-15 seconds or until warmed through.

You can also use this lemon curd as a topping for pancakes, waffles, or French toast – just spread it on top before serving.

❓ Frequently Asked Questions About Microwave Lemon Curd

Q: What type of lemons should I use for this recipe?

You can use either Eureka or Lisbon lemons for this recipe – both varieties will give you a great flavor.

Q: Can I make this recipe in advance?

Yes, you can make the lemon curd up to 24 hours in advance – simply store it in an airtight container in the fridge until ready to serve.

Q: Do I need to adjust the cooking time if I’m using a different size of jar?

Nope – just keep an eye on your jar after 3 minutes of cooking time, as different sizes may cook more quickly.

Q: Can I use this lemon curd as a filling for cakes?

This lemon curd makes an excellent cake filling – simply layer it between two layers of cake or use it as a frosting!

Q: Can I substitute other citrus fruits for lemons?

You can try using lime or orange juice instead of lemons – just be aware that the flavor may be slightly different.

Similar Posts