Description
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.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Condiment, Side Dish, Dessert Topping
- Method: Microwave
- Cuisine: American
