Easy Microwave Lemon Curd

star rating (49) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 2 cups

Recipe photo

Ah, lemon curd - creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies... So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot... Just about 8 minutes in the microwave does it. Enjoy!

Easy Microwave Lemon Curd

star rating (49) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Total time:
Yield: 2 cups
Published: 01/27/2012

Ingredients

  • 1 cup freshly squeezed lemon juice
  • 1 cup sugar
  • 1/2 cup (8 tablespoons) butter, melted
  • 2 large eggs

Tips from our bakers

  • Four large, juicy lemons should be enough to yield 1 cup of juice.
  • For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.
  • Make a passion fruit version by using passion fruit puree or concentrate in place of the lemon juice.

Directions

see this recipe's blog »

1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.

2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.

3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.

4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.

5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Yield: a scant 2 cups lemon curd.

Reviews

1 2345  All  
  • star rating 05/02/2015
  • Baking luv from Newport Beach ca
  • Amazing I wouldn't believe it unless I saw it myself comes out smooth bursting with flavor I've made it over the stove Martha's recipe tastes eggy lumpy n difficult to get perfect n I'm experienced baker I made it without butter didn't miss it I'm lactose enjoy winner
  • star rating 12/09/2014
  • cindyleigh from
  • I have not made this in a while but made a batc this morning to go with homemade scones. I suggest zesting the lemons and whirling into the sugar as described. Then add the eggs to the FP and whirl a bit to get them fully incorporated. Then proceed. It took longer than expected to cook enoough to set up, but with patience, it did. If it comes out grainy you can put it in the FP or Vitamix after and blend until smooth and then refrigerate.
  • star rating 10/10/2014
  • Amy from New Mexico
  • I made this last night and it was grainy, but I suspect I microwaved it too long. When I took the temperature it was 208 deg. Looks like others had a similar problem, so it would be helpful if the a temperature to cook to was added to this recipe so you . Also the recipe made more than a scant 2 cups, 2.5 cups at least. This makes sense given the volume of the ingredients (even considering the 1 cup sugar is only 3/4 cup when dissolved).
    Thank you for trying this recipe. I can make that suggestion to include a temperature and to look at the yield as well. Thank you! Elisabeth@KAF
  • star rating 10/06/2014
  • Kristine from Portland, OR
  • Made a half batch and it worked fine...melted the butter in a 4 cup pyrex, added sugar, added lemon juice and finally egg. My only note of caution is that the curd can superheat in the microwave, so be careful when you first stir so it doesn't cause steam to bubble up at you. Delicious and perfect for filling a lemon cake or making lemon bars!
  • star rating 08/21/2014
  • Leeanne from Australia
  • Tastes fantastic and is really really easy to make. New favourite!
  • star rating 06/29/2014
  • KMW from NH
  • Very easy and very good, A good whisking - first the sugar into the egg, then adding the melted but not hot butter - breaks up the egg completely and leaves no pieces that can become clumps of egg in the completed recipe. I made a half recipe since that's how many lemons I had on hand, and that worked equally well. Now that I have this fast and easy recipe, lemon curd in jars is a thing of the past.
  • star rating 06/22/2014
  • from
  • star rating 06/01/2014
  • Regina from Cleveland, Ohio
  • This was very promising but it tasted metallic after a few hours in the fridge. I did not use any metal cookware. I wonder if got too hot in the microwave. I tasted it right after I made it and a few hours after it chilled and it was fine. About 5 hours later, it had an odd, metallic flavor. This has happened to me before, off and on. Still a bit of a mystery...I will try again.
    If you didn't use metal utensils or pans, I am not sure how the curd could have picked up a metal flavor. Did you use a bottled or canned lemon juice? That might explain it.~Jaydl@KAF
  • star rating 04/19/2014
  • Diana from Cambridge, MA
  • This is Brilliant! So delicious. The texture is velvety and the colour is beautiful and bright. I also got some flecks of egg white like one user mentioned, and the solution is to strain it through a mesh strainer before cooling! I will be making this again... SOON! Thank you..
  • star rating 03/09/2014
  • Debra from Regina
  • Tasty but mine never thickened up. Followed the recipe exactly, but had no success. It tastes delicious but is grainy and not thick!
    Hi Debra, I wonder if your microwave might be less powerful than ours, if your curd never became hot enough. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
1 2345  All  
bakershotline

Related recipes