I love how incredibly simple and foolproof this lemon curd is. It takes less than 15 minutes from start to finish, and it delivers that classic, tangy-sweet flavor that makes lemon desserts so irresistible. The microwave method means I don’t need to worry about stirring over the stove or using a double boiler. It always comes out smooth and luscious, and I get to enjoy it right away or save it in jars for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter 1 ¼ cups granulated sugar 3 large eggs, room temperature 1 egg yolk, room temperature 1 cup fresh lemon juice Zest from 3 lemons
Directions
I start by melting the butter in the microwave and setting it aside to cool slightly.
In a medium-sized microwave-safe bowl, I whisk together the sugar, eggs, and the extra egg yolk until fully combined and smooth.
I whisk in the lemon juice and zest next, followed by the melted butter.
I microwave the mixture on 50% power for 1 minute, then give it a good stir.
I continue microwaving it in 1-minute intervals at full power, stirring after each one, until it’s thick enough to coat the back of a spoon. This usually takes about 5–6 minutes total.
Once it’s thickened, I strain the curd through a fine mesh sieve to remove the zest and ensure it’s silky smooth.
I pour the lemon curd into sterile jars and let it cool. It thickens more as it chills in the fridge.
Servings and timing
This recipe makes 2 cups (about 1 pint) of lemon curd and takes just 11 minutes total—with 5 minutes of prep and 6 minutes of cooking.
Variations
I sometimes add a bit of vanilla extract for a softer, richer flavor.
For extra tang, I increase the zest or mix in a dash of lemon extract.
If I want a deeper golden color and richer taste, I use all egg yolks instead of whole eggs.
Storage/Reheating
I store the lemon curd in sterilized jars in the refrigerator for up to 3 weeks. It keeps its flavor and texture perfectly. I never reheat it, but if I need it softened for spreading, I leave it at room temperature for a few minutes or gently warm it in the microwave for 10–15 seconds.
FAQs
Can I use bottled lemon juice?
I don’t recommend it. Fresh lemon juice gives a much brighter, fresher flavor, and the zest adds an essential burst of citrus.
How do I know when the curd is thick enough?
I test it by dipping a spoon in and running my finger along the back. If the line stays clear, it’s ready. It will also continue to thicken as it cools.
Why strain the curd?
Straining removes the zest and any bits of cooked egg, leaving a smooth, creamy texture. I always do this step for the best result.
Can I freeze lemon curd?
Yes! I freeze it in airtight containers for up to 3 months. I thaw it overnight in the fridge and stir before using.
What can I use lemon curd for?
I spread it on toast, scones, or pancakes, use it as a cake or tart filling, or swirl it into yogurt or whipped cream. It’s incredibly versatile.
Conclusion
This easy lemon curd recipe is one of my favorite ways to enjoy the bright taste of citrus year-round. It’s quick, reliable, and always impresses. Whether I’m using it in desserts or simply enjoying it with breakfast, it adds a burst of sunshine to every bite. I love having a jar in the fridge—it never lasts long!
This sweet and tangy lemon curd is quick to make in the microwave and tastes way better than store-bought. Perfect for spreading on scones, toast, cakes, and more.
Ingredients
½ cup unsalted butter
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 egg yolk, room temperature
1 cup fresh lemon juice
Zest from 3 lemons
Instructions
Melt Butter: In a microwave-safe bowl, melt butter and set aside to cool slightly.
Mix Eggs and Sugar: In a separate medium-sized microwave-safe bowl, whisk together the sugar, eggs, and extra egg yolk until smooth.
Add Lemon: Whisk in the lemon juice and lemon zest.
Combine: Slowly whisk in the melted butter.
Microwave: Heat on 50% power for 1 minute, then stir. Continue microwaving at 100% power in 1-minute intervals, stirring after each, until the curd thickens and coats the back of a spoon.
Strain: Pour the lemon curd through a fine-mesh sieve to remove the zest for a silky texture.
Store: Transfer to sterile jars and refrigerate. Keeps for up to 3 weeks.
Notes
Makes about 2 cups (1 pint).
The curd thickens as it cools, so don’t overcook.
For a smoother finish, always strain the curd.
Delicious as a filling for cakes, tarts, or served with pancakes and yogurt.
