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Easy Microwave Lemon Curd

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Easy Microwave Lemon Curd Recipe

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!

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directions on our blog

At a glance

2 cups, 16 servings
Nutrition information


Choose your measure:

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


  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. If you see any small bits of cooked egg white, pass the curd through a fine-mesh strainer to remove them.
  5. Spoon the curd into a storage container, and refrigerate until firm.
  6. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Nutrition Information

  • Serving Size 40g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 110
  • Calories from Fat 60
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 10mg
  • Total Carbohydrate 13g
  • Dietary Fiber 0g
  • Sugars 13g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.