Making Lemon Curd in the Microwave is a quick way to turn lemons into lemon curd. The traditional ingredients of lemons, sugar, eggs and butter come together in three minutes in the microwave. Enjoy this luscious fruit spread!
Lemon curd is a bright and delicious way to perk up many desserts. It would be delicious as a filling between layers of cake, equally good on some fresh scones, or pretty and delicate in a tart shell and topped with freshly whipped cream. The possibilities are endless and this recipe, shared with me by my mother-in-law, comes together in less than 20 minutes while the microwave does most all of the work in a short three minutes.
Check out this video of making the recipe for Lemon Curd in the Microwave
Lemon curd is far more popular in Europe than it is here in America. My husband’s aunt first introduced me to lemon curd when we visited her in Ireland. She made a layered sponge cake with layers of lemon curd and raspberry. Simply heavenly! My mother-in-law continued to show me the ways of lemon curd on a trip to England where she topped pavlova with lemon curd, cream, and berries. Oh so good. Trying to follow their lead, I’ve made Lemon Curd in the Vitamix, and used it in this lemon curd poppy seed bread.Print
Making Lemon Curd has never been so easy– the microwave is a fantastic short cut!
3 oz butter (¾ of stick)
1 cup sugar
3 large lemons or 5-6 smaller lemons
3 beaten eggs at room temperature
2 half pint glass jars or other storage container
Wash the lemons. Zest the lemons and then squeeze the juice. You should have about 1/3 cup of fresh lemon juice and plenty of lemon zest.
Melt the butter in a glass bowl on high for 30 seconds. Stir until butter is smooth and completely melted.
Fill two, 8 oz jars and let the lemon curd cool. It will continue to thicken as it cools. Refrigerate for no more than a week to ten days.
If you find you lumps in your lemon curd after microwaving it, don’t panic. The eggs just cooked too quickly. Simple strain the curd and continue to pour the smooth curd into the jars.
This recipe was originally shared in January 2012; Updated February 2018.