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
JC says
I used this method in an 800W microwave to make lime curd as I had some fresh limes. Followed the tip to combine the sugar and egg first before juice, zest, salt and melted butter. Worked beautifully! Straining it was necessary to remove bits of egg white, zest and stray seeds. I’ll never cook curd over the stove again!
Ashley says
I have a 700 watt microwave. Did you need to adjust the times at all for your 800 watt?
Rosie says
I have a Meyer lemon tree and am looking for ways to use them. I found you on Pinterest and tried your Microwave Lemon Curd recipe this evening and LOVED it! The recipe is very simple, easy and quick to make. I stirred it in 30 second intervals. I loved it, my daughter loved it, I even woke my husband up to try it! LOL, I really did wake him up and he loved it too! This recipe is a keeper. Thank you so much for sharing.
Sheila says
I get the bit about drawing a line thru with a spoon, etc, but with my finger? In a boiling sugar mixture? No, thanks.
Christina Lane says
Swipe your finger on the spoon, not directly in the boiling mixture.
Sandra Friesen says
Instead of lemon, might I use 1/3 cup of passion fruit pulp?
Sandra Friesen says
Okay, answered my own question by substituting 1/3 strained passionfruit pulp for the lemon juice. It turned out brilliant and is all ready for my lemon cake with white chocolate frosting. Let you know how that turns out.
Elizabeth Anne Weber-Falk says
This is the best. Thank you so much. I will never buy jarred from the store again. Wow.
Ashley says
I will be baking an 8x4 loaf cake. I plan on slicing it horizontally and filling it with lemon curd. Do you think this 1 cup recipe will be enough (or maybe too much)? I've never tried making my own lemon curd and want to judge before attempting. Thanks.
Kitty says
You alone have brought me back to baking! I absolutely love this microwave curd recipe…absolute genius! Thank you for all you do here and for your Beanrecipes.com. The most delicious bean recipes ever! I AM SMITTEN❤️
Susan Glendenning says
I usually make lemon curd on the stovetop. I was intrigued by this method, and tried it.
For some reason, even though I followed instructions to the letter, the curd did not set very well. I eventually added a second egg to get it to set. I also added more sugar, using half a cup rather than a third, because it was pretty sour (very sour lemon?) Also, I find straining the egg before adding it to the mix works just as well, if not better.
Steve says
I'd suggest that you modify the recipe to call for stopping and stirring every 30 seconds after the first minute, to allow for different size microwaves. I use a 1200 watt microwave and my mixture was boiling before the end of the second minute. I gave it the extra 30 seconds but I'm wondering if I scrambled the eggs? It's hard to tell if I wound up with scrambled egg, or if the bits that I saw were just clumps of zest. When I tried to strain, I started with about 6 oz of curd, and was winding up with less than a quarter of a cup because so much remained in the strainer, and I was using a very coarse strainer.
If one is aiming to cook by temperature, and not the finger on the spoon test, what temperature does one aim for?