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Microwave Lemon Curd

by Laura

I am a lemon fan if you haven’t learned by now.  I have always wanted to try making lemon curd.  Most recipes I have seen require egg yolks and usually a lot of them. I just haven’t made it yet because then I need to figure out what to do with the whites and I am not a fan of meringue or egg white omelets.  So when I discovered this microwave lemon curd recipe that called for whole eggs, it was time for me to break down and try it.  Egg whites wouldn’t be a problem and , HELLO!, it’s made in the microwave!

I know what you are thinking now, so what to do with this lemon curd once you make it?    Well, as you can see in the picture I put some in little shortbread crust to make tiny tarts.  Wouldn’t they perfect for a tea party!  I found these right near the pie filling at my Smith’s (owned by Kroger).  It was their own Private Selections brand.

Lemon curd is also excellent as a filling in layered cakes or cupcakes.  You can also use it in a trifle or parfait.  My friend Katie from Good Life Eats did a post a little bit ago with 15 ways to use curd.  You can check out her post for more inspiration.  I also discovered this recipe today for a fruit tart using lemon curd.  Plus, I will be back Monday with a recipe using this lemon curd and it is just perfect for Summer!

Microwave Lemon Curd

  • 1 cup white sugar
  • 3 eggs
  • 1 cup lemon juice
  • zest of 2 lemons (can use less or none if desired)
  • 1/2 cup unsalted butter, melted
  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
  2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container.  It will thicken a little more once it has been refrigerated.

Recipe adapted from Allrecipes.com

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38 comments

Lemon Swedish Pancakes | Real Mom Kitchen May 3, 2017 - 9:59 am

[…] with lemon curd! Lemon curd is a must for any lemon lover. Now you can make your own, I have an easy microwave recipe for that. Or you can just buy some from the store. My favorite is Dickinson and it can be found at […]

Reply
Lemon Swedish Pancakes | Real Mom Kitchen May 3, 2017 - 9:59 am

[…] with lemon curd! Lemon curd is a must for any lemon lover. Now you can make your own, I have an easy microwave recipe for that. Or you can just buy some from the store. My favorite is Dickinson and it can be found at […]

Reply
Dusty Crabtree March 25, 2014 - 8:18 pm

I LOVE lemon curd, but I’ve never made it because it seems like such a laborious task! This microwave version seems awesome! I was wondering, though, do you think Splenda would work with this recipe too?

Reply
Dusty Crabtree March 25, 2014 - 8:18 pm

I LOVE lemon curd, but I’ve never made it because it seems like such a laborious task! This microwave version seems awesome! I was wondering, though, do you think Splenda would work with this recipe too?

Reply
Tasty Pastry: Bridal Shower Deserts! | (it's all in the) Details March 7, 2012 - 3:24 pm

[…] think bowls of lemons as decor, vodka lemonades and these Lemon Curd Tarts, which, by the way, have the easiest recipe I have ever seen in my life. Image and recipe via Real Mom […]

Reply
Tasty Pastry: Bridal Shower Deserts! | (it's all in the) Details March 7, 2012 - 3:24 pm

[…] think bowls of lemons as decor, vodka lemonades and these Lemon Curd Tarts, which, by the way, have the easiest recipe I have ever seen in my life. Image and recipe via Real Mom […]

Reply
A Holiday for Foodies « Anita M. George: Journalist, Writer November 19, 2011 - 5:27 pm

[…] Microwave Lemon Curd […]

Reply
A Holiday for Foodies « Anita M. George: Journalist, Writer November 19, 2011 - 5:27 pm

[…] Microwave Lemon Curd […]

Reply
Charlene Russ July 6, 2011 - 2:56 pm

Can this be canned? Like jelly? or does it have to be refrigerated and used immediatly. This would make great gifts.

Reply
Charlene Russ July 6, 2011 - 2:56 pm

Can this be canned? Like jelly? or does it have to be refrigerated and used immediatly. This would make great gifts.

Reply
chris russell June 21, 2011 - 2:57 pm

I did not believe it was possible.Excellent recipe.I am throwing away my double boiler.
Thanks

Reply
chris russell June 21, 2011 - 2:57 pm

I did not believe it was possible.Excellent recipe.I am throwing away my double boiler.
Thanks

Reply
Jun June 17, 2011 - 10:13 pm

I’m also a lemon fan… Will try this out for sure!

Reply
Jun June 17, 2011 - 10:13 pm

I’m also a lemon fan… Will try this out for sure!

Reply
Coralee June 8, 2011 - 12:42 pm

Laura, here’s a recipe that will use some of the egg whites: https://allrecipes.com/recipe/langues-de-chat/Detail.aspx My son needed to bring a food item to school to represent a certain country and was able to bake these buttery and sugary cookies almost completely himself.

Reply
Coralee June 8, 2011 - 12:42 pm

Laura, here’s a recipe that will use some of the egg whites: https://allrecipes.com/recipe/langues-de-chat/Detail.aspx My son needed to bring a food item to school to represent a certain country and was able to bake these buttery and sugary cookies almost completely himself.

Reply
Lemon Curd Ice Cream | Real Mom Kitchen June 7, 2011 - 6:15 am

[…] week I shared a recipe with you for microwave lemon curd.  Well today, we are going to use that to make ice cream, yes ice cream.  This ice cream is a […]

Reply
Lemon Curd Ice Cream | Real Mom Kitchen June 7, 2011 - 6:15 am

[…] week I shared a recipe with you for microwave lemon curd.  Well today, we are going to use that to make ice cream, yes ice cream.  This ice cream is a […]

Reply
Elizabeth June 5, 2011 - 10:41 pm

Looks yummy! I use my leftover egg whites to make french toast.

Reply
Elizabeth June 5, 2011 - 10:41 pm

Looks yummy! I use my leftover egg whites to make french toast.

Reply
Becky S June 4, 2011 - 5:53 pm

Oooh this looks yummy and easy! Can’t wait to try it! Thanks!

Reply
Becky S June 4, 2011 - 5:53 pm

Oooh this looks yummy and easy! Can’t wait to try it! Thanks!

Reply
Michele June 3, 2011 - 12:04 pm

Hi Laura,
Thanks for your comment on my blog! I would love for you to share my t-shirt makeover. Also, your blog is so cute. Your recipes look delicious!

Reply
Michele June 3, 2011 - 12:04 pm

Hi Laura,
Thanks for your comment on my blog! I would love for you to share my t-shirt makeover. Also, your blog is so cute. Your recipes look delicious!

Reply
Kathie June 3, 2011 - 11:34 am

Hi Laura! I tried lemon curd (store-bought) last week for the first time and loved it!! I just spread a little on Nilla Wafers and it was so good! I can’t wait to try your recipe.
I just love your blog! It’s one of my faves and I check it every day! 🙂
Kathie

Reply
Kathie June 3, 2011 - 11:34 am

Hi Laura! I tried lemon curd (store-bought) last week for the first time and loved it!! I just spread a little on Nilla Wafers and it was so good! I can’t wait to try your recipe.
I just love your blog! It’s one of my faves and I check it every day! 🙂
Kathie

Reply
Loy June 3, 2011 - 11:32 am

Oh, I am so glad that you posted this recipe. I, too, love lemon curd but don’t make it because of the yolk issue. I am going to give this a go soon. I’ll bet I is much better than the expensive lemon curd that I can find at my grocery store. I like lemon curd spread like jam on my toast. You post the best stuff and have outdone yourself this week.

Reply
Loy June 3, 2011 - 11:32 am

Oh, I am so glad that you posted this recipe. I, too, love lemon curd but don’t make it because of the yolk issue. I am going to give this a go soon. I’ll bet I is much better than the expensive lemon curd that I can find at my grocery store. I like lemon curd spread like jam on my toast. You post the best stuff and have outdone yourself this week.

Reply
Karen June 3, 2011 - 11:29 am

Is the 1 cup of lemon juice the bottled kind or is it fresh squeezed?

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Laura June 3, 2011 - 12:25 pm

Fresh is best, but I just juice the lemons I used and added bottled to make 1 cup.

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Karen June 3, 2011 - 11:29 am

Is the 1 cup of lemon juice the bottled kind or is it fresh squeezed?

Reply
Laura June 3, 2011 - 12:25 pm

Fresh is best, but I just juice the lemons I used and added bottled to make 1 cup.

Reply
Katie June 3, 2011 - 8:50 am

The mini tarts are adorable! Have you posted the recipe to make the pastry base?

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Katie June 3, 2011 - 8:50 am

The mini tarts are adorable! Have you posted the recipe to make the pastry base?

Reply
Carol June 3, 2011 - 8:33 am

Thank you for this recipe! I can’t wait to try it. My efforts at a more complicated version didn’t turn out very well.

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Carol June 3, 2011 - 8:33 am

Thank you for this recipe! I can’t wait to try it. My efforts at a more complicated version didn’t turn out very well.

Reply
SnoWhite @ Finding Joy in My Kitchen June 3, 2011 - 7:04 am

We use lemon curd as a filling in white cake — it’s our traditional birthday cake! When we were kids we used lemon pudding, but real lemon curd is our “adult” favorite! I might have to try this recipe. Thanks.

Reply
SnoWhite @ Finding Joy in My Kitchen June 3, 2011 - 7:04 am

We use lemon curd as a filling in white cake — it’s our traditional birthday cake! When we were kids we used lemon pudding, but real lemon curd is our “adult” favorite! I might have to try this recipe. Thanks.

Reply

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