Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
Total time:
10 mins. to 15 mins.
Yield:
2 cups
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!
Volume Ounces Grams

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

Directions

  1. 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. 2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
  3. 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 185F.
  4. 4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
  5. 5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
  6. Yield: a scant 2 cups lemon curd.

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.