If you're a lemon dessert lover, you should absolutely save this recipe! This microwave lemon curd can be used in so many ways. It's great between layers of cake, spread on top of cheesecake, or even as a dip for cookies and graham crackers. The best part is, it's made in less than 5 minutes!
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.
The fun thing about loving lemon so much and being a recipe developer is that when I do make a chocolate dessert 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.
How to Make Microwave Lemon Curd
I'm very picky about lemon curd, because most of it is overly egg-y tasting, do you know what I mean? 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.
Ingredients
- Granulated Sugar. This recipe for microwave lemon curd makes a small batch that fits in a pint jar, so we only need ⅓ cup of white granulated sugar.
- Egg. One large egg, beaten.
- Fresh Lemons. We need the juice of 3 large lemons that equals ⅓ cup of fresh juice. Please do not substitute bottled juice. Also, we need the lemon zest from the lemons! The key to an amazing lemon curd is fresh lemon zest.
- Butter. Three tablespoons of unsalted butter, melted.
- Salt. A small pinch of salt balances the flavors here.
Equipment:
- Microplane - 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.
- Microwave-Safe Bowls - These are the exact bowls I cook and bake with all the time. They're microwave and dishwasher safe; I love them.
Directions
In a microwave-safe bowl, whisk together the sugar, egg, lemon juice, butter and salt. Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute.
Whisk the lemon curd very well after the 2 minutes in the microwave, 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 a lot as it cools.
Strain the curd through a fine-mesh strainer into a jar with a lid or small bowl (press plastic wrap directly on the surface of the curd if you're storing in a bowl). Place in the fridge, and use within 7 days.
Best Tips and Tricks for Microwave Lemon Curd:
I have a newer model microwave that took 2 ½ 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 quite a bit as it cools. Please keep this in mind!
To Make on the Stove:
If you want to make this on the stove instead of the microwave, just put all of the ingredients in a small saucepan and heat over medium-low heat while constantly stirring until it starts to thicken. Do the same spoon trick--coat the back of the spoon with the hot mixture and run your finger through the middle. If the line holds, it's set! Then, place the mixture in the refrigerator for a few hours to thicken.
This dessert keeps in the fridge in an airtight container for up to one week. Lemon curd should always be stored in the fridge since it contains eggs.
You can freeze lemon curd successfully if it's in a freezer safe storage container. Leave about a half-inch of head space for expansion as it freezes. It will keep for at least 6 months. To thaw, place in the refrigerator for at least 24 hours, whisk again and serve.
This recipe makes 1 cup of lemon curd. You can double it to fill a 9-inch pie crust with room for meringue on top.
Best Ways to Eat Lemon Curd:
- Spread some on homemade graham crackers.
- Drizzled over my mini angel food cake in a loaf pan.
- Poured over small-batch cheesecake in a loaf pan.
- Decorate my 6 inch cheesecake with a thin layer of it.
- I use this microwave lemon curd over my lemon cheesecake bars.
Microwave Lemon Curd
Microwave lemon curd made in just 5 minutes with 1 egg.
Ingredients
- ⅓ cup granulated sugar
- 1 large egg
- ⅓ cup freshly-squeezed lemon juice
- 1 teaspoon fresh lemon zest
- 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.
Notes
To Make on the Stove: Place all of the ingredients in a small saucepan, and heat over medium-low heat while constantly stirring until it starts to thicken. Do the same spoon trick--coat the back of the spoon with the hot mixture and run your finger through the middle. If the line holds, it's set! Then, place the mixture in the refrigerator for a few hours to thicken.
How to store lemon curd: It keeps in the fridge in an airtight container for up to one week.
To freeze: Place in a freezer safe storage container, leaving a half-inch of head space for expansion. It will keep for at least 6 months. To thaw, place in the refrigerator for at least 24 hours, whisk again and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 57mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 2g
Charlotte says
Love lemon anything! But one of my favorite pairings is lemon ice with fresh strawberries. So why not use this lemon curd as a dip for fresh strawberries? No brainier! Thank you for developing these fabulous small-batch recipes!
Lynne says
Perfect timing! I was wanting to make lemon curd today but only had two lemons and my recipe calls for three! This is even better, since it’s only for me and one cup of lemon curd will disappear in a day or two! Thanks everso!!????❣️
Elizabeth Vlug says
Add me to the lover of lemon camp too. Will take lemon over chocolate every day of the week. I am going to make this today. It's rainy and kinda cool, this will be the perfect pick me up. I have pinned it too. Your recipes are amazing & delicious too. Thanks for sharing :)
Monique says
Mine came out good, but there were some lumps from the egg whites. What can I do to avoid lumps next time? Thank you for this recipe! The flavor is great! I love that it was easy and plenty for me and my bf to enjoy.
Christina Lane says
Hi Monique! I'm sorry you had lumps! I think the mixture got too hot, so next time, shorten the time microwaved at each interval by 5-8 seconds. If you still get little lumps, go ahead and strain it when it's done :)
Millie Dubrow says
Oh fabulous, love the small batch!! Making it today! Can you freeze lemon curd? I have a grandson that loves this stuff and I want to send some home with him.
Christina Lane says
I haven't tried freezing it, but because it has eggs, I'm not sure it would work. It might defrost into a weird texture, I'm sorry! Eggs are hard to freeze--it ruins their protein structure!
Lynne says
I just HAD to get back on this! Made the lemon curd … it’s lovely! Sprinkled some graham cracker crumbs in a bowl, spooned on some of your Cheesecake Dip, added some Lemon Curd on top and then a scoop of whipped cream. *SIGH* I have tasted Heaven!! Thanks everso!!!!????❣️These recipes will be on CONSTANT rotation (2nd time already THIS WEEK for the Cheesecake Dip!!)
Diane says
Can you tell me what wattage your micro is? I have a chart that can convert the time to match my micro's wattage. I love your "small batches"--I can make sweets and not feel guilty if there is no one around to share a regular size recipe. It is also helping me to convert some of my favorite recipes into "small batches."
Christina Lane says
1100 wats, Diane :)
Natasha says
Do you think this could be easily doubled? I’m making a lemon birthday cake at a friends request and I need 10 oz of curd per layer so I thought I could double the recipe for each layer and have a little leftover for personal use!
Olivia says
This is fantastic and just perfect for my needs. Thank you, Christina!
Teri says
I made this today! With your homemade graham crackers (I cut mine into squirrel shapes). The graham cookies will take a bit to perfect the thickness but the lemon curd? That sweet, sweet, smooth, tangy, velvety yum, that will be a new staple on my comfort food list. Thank you, thank you, thank you.
Zilla says
Excellent recipe. As are all of Christina's recipes I have tried so far.
But don't be like me and try to only use one bowl for the melting of the butter and the cooking. Definitely mix your egg and sugar well before adding the butter and lemon juice. I ended up with little bits of solid egg white that needed to be fished out. An extra bowl to say is well worth it.
Melt your butter separately. You'll be glad you did.
Christina Lane says
Haha, Zilla! That is exactly something I would do--use 1 bowl! Thanks for sharing :)