lemon curd made in a microwave

Lemon Curd in the Microwave

  • Author: Holly Baker
  • Prep Time: 12
  • Cook Time: 3
  • Total Time: 15
  • Yield: 2, 8 oz jars
  • Method: microwave


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.

Add the sugar, lemon zest, lemon juice, and eggs. Stir together gently.
Cook in the microwave on high for 2-3 minutes, stirring every 30 seconds until the sugar has dissolved. You’ll know the sugar has dissolved when you can’t hear its grainy texture as you mix. I found a whisk worked well, a spoon or spatula would do the job as well.

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.

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