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Homemade lemon curd on toast.
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5 from 14 votes

Easy Microwave Lemon Curd Recipe

Try this easy microwave lemon curd recipe made with just 4 simple ingredients. Tangy, sweet, buttery, and delicious!
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 20
Calories 90kcal
Author Beth Sachs

Equipment

  • Citrus Juicer
  • Kitchen Scales
  • Mixing Bowl
  • Whisk
  • Sieve

Ingredients

  • 200 g Caster Sugar
  • 3 Eggs large
  • 200 ml Lemon Juice about 4 large lemons
  • 1 tablespoon Lemon Zest very finely grated
  • 110 g Unsalted Butter melted and cooled

Instructions

  • Whisk the eggs and sugar in a large microwaveable bowl until pale and fluffy.
    200 g Caster Sugar, 3 Eggs
  • Stir in the melted butter (cooled), lemon juice and lemon zest. Whisk to combine thoroughly.
    200 ml Lemon Juice, 110 g Unsalted Butter, 1 tablespoon Lemon Zest
  • Microwave in 1-minute bursts, whisking each time. You want the lemon curd to coat the back of a spoon - then you know it's done. It took just 3 minutes for my lemon curd to come together but the exact time it takes you will depend on the wattage of your microwave.
  • Decant into sterilised jars and store in the fridge.

Video

Notes

Top Tips:
  • Use freshly squeezed lemon juice: The quality of your lemon curd will depend on the quality of the lemons you use. Bottled lemon juice is not recommended as it can have a slightly bitter or artificial taste. Use freshly squeezed lemon juice for the best flavour.
  • Use unwaxed lemons and a fine Microplane grater: To get the most flavour and aroma out of your lemons, try to use unwaxed lemons and use a fine Microplane grater to zest them. This will ensure that you get the maximum amount of zest without any large pieces of zest visible in your curd.
  • Ensure your eggs are at room temperature: Cold eggs can cause the mixture to curdle or separate. To avoid this, let your eggs come to room temperature before starting the recipe.
  • Cool your melted butter: Make sure your melted butter is cooled down before adding it to the mixture. If it's too hot, it can cause the eggs to scramble and ruin the texture of your lemon curd.
  • Whisk between each 1-minute burst in the microwave: To ensure even cooking and prevent any lumps from forming, whisk the lemon curd mixture between each 1-minute burst in the microwave.
  • Strain the curd if necessary: If you notice any rogue bits of scrambled egg in your lemon curd, don't worry! Simply strain it through a fine sieve before pouring it into jars.
 
Variations:
Try making orange or lime curd using the same recipe but swapping the lemons for oranges or limes!
 
Storage:
The homemade lemon curd will keep in airtight sterilised jars in the fridge for up to 14 days. It can also be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Microwave Lemon Curd Recipe
Amount per Serving
Calories
90
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
36
mg
12
%
Sodium
 
10
mg
0
%
Potassium
 
21
mg
1
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
174
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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