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
Kat says
Just found you - U rock - I love all the recipes - the loaf pan is a genius idea - Thank you for all great ideas for the 2 of us -
torrents says
It sound tasty. With your recipe, it seems not too hard to do lemon curd. I will try doing it this week. You're great
Lisa says
I love lemon curd. I made your recipe today. The flavor is amazing but it was grainy. Should it be left at room temperature to cool? I refrigerated it immediately. I will keep trying though this was so much easier than the double boiler method.
Amanda says
Hi, I’m currently making this on the stovetop as putting it in the microwave on high literally made it boil! Should I try microwaving on low next time?
Christina Lane says
Hi Amanda, thanks for writing! Can i ask why you’re making it on the stovetop and the microwave? Why both? Either make it in the microwave as the recipe states, or on low on the stove as an alternative. I haven’t tried making it on the stove, I’m just suggesting it as a possible method for those that don’t have a microwave.
Amanda says
Hi again, I didn’t actually intend to use both methods, I meant that I tried making it in the microwave as stated and it kept trying to boil over the edge of my bowl— so I took it out, poured it into a small pan and cooked it on low on the stovetop instead since I really didn’t want to have to clean a huge mess out of the microwave ???? It turned out delicious but I’m not sure why it didn’t work well in the microwave. You said to microwave it on high but maybe that setting can vary widely across microwaves?
P.s all your recipes are brilliantly good, I’m a longtime reader but first-time commenter :)
Christina Lane says
Hi again :)
Ohhhh, I see! Ok, when I made it (you can see my bowl is pretty deep), I didn't notice it furiously boiling at all. I'm wondering if your microwave is hotter than mine? If you're up for it again, try it stovetop only?
Thanks for clarifying :) I hope it works next time! Fingers crossed :)
Amanda says
Hi, thanks!! My bowl wasn’t very big so I feel like that’s what’s going on ???? !! Definitely making this again (and again and again...) but in a bigger bowl this time. Have a lovely rest of the week! Xx
Amanda
Arne says
Just finished making this and it is delish! Perfect if you need a quick lemon curd fix and don't want to spend the time stirring over a stove. Thanks, Christina!
AJ says
Hi Christina...Have been following your posts on IG for sometime now and have tried some of your recipes..you make making fancy desserts sound so easy and most of them are a breeze to make, including this liquid gold! I'm completely nuts about lemon (would live my life without chocolate but the guests would always go hungry then) and lemon curd is on the top of my list. Somehow getting a commercially made jar of lemon curd is not alluring enough and the hassles of making it with the double boiler method is just too much effort. The microwave method is such a brilliant idea...And I think that because the setting of my microwave is much higher, I got a cup full of sunshine in less than 2 minutes :) Now onto that lemon cheesecake to do justice to lemon curd.
Carol says
Can you use Splenda for the sugar?
Christina Lane says
I haven't tried it, Carol! Is it a 1:1 substitution typically?
Kelsey says
I was foolishly skeptical that this could be done in the microwave.. it worked beautifully and tastes delicious! I did end up needing to microwave an additional 30 seconds. I love that this recipe uses the whole egg. This might be a new staple in my fridge - thank you for sharing :)
Jessica says
Thank you, thank you, thank you! This is amazing and so very simple. I adore lemon curd, as does my 6-year old (who pleads for it all the time), and sometimes I want it fast and store-bought never cuts it. And now that the weather is so warm and the kitchen is hot) I can make it without turning on the stove! This tastes fabulous and with the first batch turned into an icebox cake, the second batch is in the fridge for eating on its own. Team lemon all the way.
Sharmila says
Thank you for this most amazing and simple recipe for lemon curd.
Takes sway the headache of stovetop cooking.
I also follow a lot of your other recipes. Love them all.