Ridiculously Easy Microwave Lemon Curd Recipe

I perfected an Easy Lemon Curd in the microwave using just pantry staples, and it’s ready in minutes.

I know it sounds a little nuts but I make Ridiculously Easy Microwave Lemon Curd whenever I need a fast bright fix. I use eggs and fresh lemon juice because they give that tart punch without fuss, and somehow it turns out like a Home Made Lemon Curd you thought only existed on weekends.

The Microwave Lemon Curd trick feels a bit like cheating, yet the texture is silky and the flavor pops, so you keep coming back. I cant promise you wont eat half of it with a spoon, but I will say it makes ordinary toast feel suddenly important.

Ingredients

• Eggs: Provide protein, thicken and give a creamy texture, little fat.
• Sugar: Sweetens, balances lemon sourness, adds body and glossy sheen.
• Lemon juice: Bright tart vitamin C, gives the curd its lemony kick and tang.
• Lemon zest: Intense citrus oils, boosts aroma and flavor without extra liquid.
• Butter: Adds richness, silkiness and helps set the curd gives great mouthfeel.
• Salt: Tiny pinch heightens flavors, cuts sweetness, makes the lemon pop.
• Vanilla extract: Optional, softens sharp lemon notes and adds warm cozy sweetness.

Ingredient Quantities

• 3 large eggs (room temp)
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice (about 2 to 3 lemons)
• zest of 1 lemon
• 6 tablespoons unsalted butter
• pinch of salt
• 1/2 teaspoon vanilla extract (optional)

How to Make this

1. Put the 3 eggs (room temp) and 3/4 cup sugar in a microwave safe bowl and whisk until blended and a bit frothy, about 30 seconds of stirring by hand.

2. Stir in 1/2 cup fresh lemon juice, zest of 1 lemon, a pinch of salt, and the 6 tablespoons cold unsalted butter cut into small pieces so it melts faster.

3. Cover the bowl loosely with a microwave safe plate or plastic wrap vented on one side to stop splatters.

4. Microwave on medium power for 30 seconds, then remove and whisk vigorously. Keep the bowl moving so it heats evenly.

5. Continue microwaving in 15 to 20 second bursts, whisking after every burst. It’ll start to thicken and look glossy; this usually takes 3 to 8 bursts depending on your microwave.

6. Cook until the curd coats the back of a spoon and registers about 160 to 170 degrees F if you use a thermometer. Don’t walk away or you’ll overcook and get lumps.

7. Once thick, whisk in 1/2 teaspoon vanilla extract if using, and taste, adjust pinch of salt if needed. If it looks a little curdled, try whisking in 1 tablespoon cold butter or pass it through a fine mesh sieve.

8. Pour the curd through a fine sieve into a clean jar to catch any bits of cooked egg or big zest pieces, press gently with a spatula.

9. Let cool to room temp, then refrigerate. It will firm up as it chills and keeps well for up to about 2 weeks. Use on toast, cakes, or eat with a spoon because who are we kidding, it’s amazing.

Equipment Needed

1. Microwave-safe bowl (big enough to whisk the eggs, sugar and butter)
2. Microwave-safe plate or vented plastic wrap to cover and stop splatters
3. Whisk (hand whisk, you’ll be using it a lot)
4. Measuring cups and spoons (3/4 cup, 1/2 cup, 1/2 tsp etc)
5. Zester or microplane for the lemon zest
6. Citrus juicer or reamer, or just a fork if you gotta improvise
7. Instant-read thermometer (optional but handy to hit 160 to 170 F)
8. Fine-mesh sieve to strain out cooked bits and big zest pieces
9. Flexible spatula or spoon to press the curd through the sieve
10. Clean jar with lid for cooling and storing, cuz you will save some for later

FAQ

Ridiculously Easy Microwave Lemon Curd Recipe Substitutions and Variations

• Eggs: For an egg free version use a cornstarch slurry instead of the eggs. Mix 3 tablespoons cornstarch with 3 tablespoons cold water, whisk that into the lemon juice and sugar and microwave same intervals until thick, then stir in the butter. It won’t be exactly the same as egg curd but it’s silky and reliable.
• Sugar: Swap the 3/4 cup granulated sugar for 2/3 cup honey or 2/3 cup maple syrup, reduce other liquids by a tablespoon or two and watch the microwave a little closer since liquid sweeteners brown faster. Or use equal amount superfine/caster sugar for faster dissolving.
• Lemon juice: Fresh lemon juice can be replaced 1 to 1 with bottled lemon juice, or use lime juice for a zippier, different flavor. If you use concentrated lemon juice use a bit less and taste as you go.
• Butter: Substitute the 6 tablespoons unsalted butter with an equal amount of vegan butter or solid, refined coconut oil for a dairy free option. If you use salted butter skip the pinch of salt or cut it way down.

Pro Tips

– Let stuff come to room temp first, seriously. Cold eggs or butter make the curd seize up faster, so if you can wait 20 minutes it helps a ton, otherwise you’ll be frantically fixing lumps instead of eating it.

– Temper the eggs instead of dumping hot juice in them. Spoon a little of the warm lemon mix into the eggs while whisking, then add more slowly. Do this and you avoid scrambled bits, it’s way less scary than it sounds.

– Microwave in short, consistent bursts and whisk like mad between each one. Check the bowl edges and bottom with your whisk, and aim for about 160 to 170 F with a thermometer. If you stop whisking you’re basically asking for uneven cooking and little cooked egg flakes.

– If it looks grainy or split, don’t panic. Whisk in 1 tablespoon of cold butter or put the bowl over an ice bath and whisk to bring it back together, then strain through a fine mesh if needed. To store, press plastic wrap right on the surface so a skin doesn’t form and chill fast so it firms up glossy and smooth.