Microwave lemon curd- small batch recipe that uses just 1 egg.
I’ve confessed this to you before, but I’ll say it again: I’ll take a lemon dessert over a chocolate dessert any day. I know it’s weird; I know something is probably wrong with me. But, it’s just the way I am.
The fun thing about loving lemon so much and being a recipe developer/ cookbook author/ baker is that when I make a chocolate dessert for two to share with you, it’s gonna be GOOD. Mind-blowing, even. I promise.
My small-batch brownies for two are killer, my chocolate gooey butter cookies will make you weak in the knees, and my mini chocolate cake for two will be on semi-weekly rotation at your house after just one bite.
What I’m trying to say is, when I make something with chocolate, it’s freaking fantastic, because honestly, I’d rather be eating this microwave lemon curd. If a chocolate dessert can tempt me away from the lemon curd, it’s a winner.
This lemon curd is everything I’ve been searching for in a lemon curd for years. It’s silky, sweet and tangy all at once. And best of all, it only takes 5 minutes to make!
I’m very picky about lemon curd, because most of it is overly egg-y tasting, do you know what I mean by that? Any kind of canned/ packaged/ pre-made lemon curd always tastes like eggs to me. If I wanted lemony scrambled eggs, I’d make that. But I don’t, and you probably don’t either.
We want a smooth, creamy luscious sauce that is sweet with a lemon pucker at the end. It should be bright and tangy yet silky and creamy.
So, if you want really good lemon curd, you have to make it yourself. You know this. But, most lemon curd recipes make a few cups, which is fine if you’re feeding a crowd, but what if you’re just feeding a Tuesday night craving?
Enter my microwave lemon curd that’s made in just 5 minutes with just 1 egg. It uses the entire egg, so no leftovers!
The key to an amazing lemon curd is fresh lemon zest. Lots of lemon zest!
Here’s the exact the microplane grater that I used in the video, because freshly grated lemon zest is the key to great lemon curd. I don’t think that any store-bought/ canned/ packaged lemon curd has fresh lemon zest in it (which is exactly what’s wrong with all of those products).
Grate the zest of your lemon, juice it, add an egg and some sugar, and then microwave it. It’s almost like a miracle. A miracle in the microwave.
I have a newer model microwave that took 2 1/2 minutes on HIGH to make this lemon curd, but I also shared in the video the best way to know when your lemon curd is done–your microwave might take more or less time to set. Check the comments below from others who have made the recipe to see how long it took in their microwave!
Yes, it will thicken as it cools.
Best ways to eat microwave lemon curd:
- Spread on homemade graham crackers.
- Drizzled over my mini angel food cake in a loaf pan
- Poured over small-batch cheesecake in a loaf pan
I love this microwave lemon curd over my lemon cheesecake bars (pictured above) the most! Have you made those yet?
There’s hardly a Spring dessert that isn’t made better with this easy, fast microwave lemon curd. Enjoy this recipe!
Christina Lane
Yields 1 cup
Microwave lemon curd made in just 5 minutes with 1 egg.
2 minPrep Time
3 minCook Time
5 minTotal Time
Save RecipeIngredients
- 1/3 cup granulated sugar
- 1 large egg
- 1/3 cup freshly-squeezed lemon juice
- zest of 1 lemon (~1 teaspoon)
- 3 tablespoons unsalted butter, melted
- pinch of salt
Instructions
- In a microwave-safe bowl, whisk together all of the ingredients very well.
- Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute.
- Stir the lemon curd after 2 minutes, and then place it back in the microwave for a final 30 seconds.
- After 2 minutes and 30 seconds, begin testing the lemon curd by quickly dipping a spoon into it, and running your finger through it. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken considerably as it cools.
- Strain the curd through a fine-mesh strainer into a jar with a lid or small bowl (cover with plastic wrap directly on the surface of the curd if you're using this method).
- Place in the fridge, and use within 7 days.
Comments