Quick Creamy Microwave Lemon Curd Recipe
A quick and easy microwave lemon curd recipe that delivers a silky, tangy spread in just five minutes, perfect for toast, yogurt, or desserts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup (8 servings, 2 tablespoons each) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 large lemons, zested and juiced (about 1/3 cup juice)
- 3/4 cup granulated sugar (150 g), adjust to taste
- 3 large eggs, room temperature
- 4 tablespoons unsalted butter (55 g), softened
- A pinch of salt
Instructions
- Zest the lemons carefully, avoiding the white pith, then juice them to get about 1/3 cup (80 ml) of fresh lemon juice. Set aside.
- In a microwave-safe bowl, whisk together the sugar, eggs, lemon zest, and lemon juice until well combined and slightly frothy, about 2 minutes.
- Stir in the softened butter and a pinch of salt until the butter is fully melted and integrated.
- Microwave the mixture on high for 1 minute. Remove and whisk vigorously to prevent curdling.
- Repeat microwaving in 30-second intervals, whisking each time, until the curd thickens and coats the back of a spoon, about 4-5 minutes total. The curd should be glossy and smooth, not lumpy.
- Let the lemon curd cool at room temperature for 10 minutes, then transfer to a jar or airtight container. It will thicken more as it cools.
- Store in the refrigerator for up to 2 weeks.
Notes
Whisk frequently during microwaving to prevent scrambled eggs and ensure smooth texture. Use room-temperature eggs and butter for best results. Adjust sweetness after cooking if needed. Strain through a fine sieve for extra silky curd. Store in an airtight container in the fridge for up to 2 weeks. Reheat gently to avoid curdling.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Fat: 6
- Carbohydrates: 13
- Protein: 1
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