This easy microwave lemon curd recipe with a zing is amazing! It’s quick, easy and of course full of zing! Perfect mixed into natural yoghurt and amazing on toast this recipe is a must for your collection!
This post may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I am earning on qualifying purchases. This helps me to continue to make these posts and keep the proceeds from my shop going to Mombasa Mission. See my full disclosure here.
To my taste bought lemon curd just doesn’t cut it. Yes it tastes a bit of lemons but there’s no Zing to it! With this recipe you get all the sweetness of lemon curd with an amazing citrus burst.
There are so many tasty things you can do with this easy microwave lemon curd and I have some delicious recipes in the pipeline for you. There’s an amazing Lemon and Raspberry Cheesecake, Lemon Curd Eton Mess or you can make lemon curd Eton Tidy!! Yes seriously. Is that really a thing? Well it is now, so keep your eyes peeled for the recipe!
I’m also planning on sharing lemon curd ice cream and Lemon curd overnight oats. I’ll also see what else I can come up with in the coming months because lemons shout summer and I for one am ready for a taste of summer!
So how easy is this microwave lemon curd recipe?
It’s easy, I mean super easy! No faffing about with a double boiler just prep the ingredients (5 minutes) mix some of them dump them in the bowl, whisk the rest, stir them together and whack her in the microwave. Stir every 30 seconds for 5 to 6 minutes and Bob’s your Uncle! (Is that just an English expression?) Seriously it really is that easy!
Honestly, if you’ve never made it before you should give it a go. It’s sooo easy and the flavour of shop bought lemon curd is so bland compared to this!
Also when you make lemon curd in the microwave you mostly use whole eggs. In fact some recipes use all whole eggs but I add an extra yoke to get that thicker consistency as using all whole eggs leaves the curd without much body. And if you’re wondering what to do with that one odd egg white I’ll be sharing a recipe for that soon too. In the meantime just add it to some scrambled eggs or an omelette.
How do I know when the lemon curd is ready?
As you heat the mixture in thirty second bursts you will stir it between cooking. For the first few times you won’t notice much difference but after about three minutes the mixture will begin to thicken up a little. You just keep going until the mixture coats the back of a spoon with a good layer when lifted out of the mix. (see photo.)
I have an 800W category E microwave and it took me 6 minutes.
What ingredients do I need?
Firstly the obvious one, lemons. Try to get the unwaxed ones as you’ll be using the zest. I use a zester to zest my lemons as it’s far easier than using a grater. You can find the one I use here. Then I usually use my herb rocker chopper to cut it a little finer. You’ll need 1-2 rounded teaspoons of zest. I used two for maximum zing!
When zesting you need to make sure you don’t cut too deep because the white pith underneath the zest is bitter.
You’ll need 235ml (8 floz, I US cup) of lemon juice. My lemons were on the smaller side and I used 8 to get this amount of juice.
If you zap each lemon in the microwave for 10 seconds (max) and then roll it on the worksurface with the palm of your hand using medium pressure before squeezing, you’ll get more juice out and it’ll be easier to squeeze.
You’ll also need 113g (4oz, 1/2 US cup) melted butter. If you melt this before prepping any of the other ingredients it will have cooled a little before you add it to the eggs. If the butter is too hot you will just scramble the eggs and you don’t want scrambled egg flecks in your lemon curd!
Ideally you will use unsalted butter but it’s not vital. For this batch I only had salted butter in the house and it worked just fine.
Then there’s the eggs. You’ll need 4 medium eggs and you’ll use 3 whole eggs and just the yolk of the fourth.
Finally you’ll need some white sugar to balance out all that citrus tartness. Ideally Caster Sugar as it’ll dissolve quicker. You’ll need 225g (8oz, 1 US cup) of sugar.
What equipment do I need?
You’ll need a large microwave proof bowl. Ideally the biggest you can fit in your microwave and it still turn around.
A wooden or silicone spoon. Try to avoid using metal as it may react with the acid in the lemons. (I did use a metal spoon to show you the thickness of the curd as it showed up the best.)
A grater or lemon zester and a lemon juicer.
A Microwave!! Kind of obvious but hey!!
How do I store my microwave lemon curd?
You can store it for up to two weeks in the refrigerator as long as you only use clean utensils in it. Store it in a clean airtight jar or container.
You can also freeze it for up to one month by putting it into a freezeproof container, leaving a little headroom for the curd to expand as it freezes. Thaw in the refrigerator for about 10 hours.
How do I make the Lemon Curd?
I’ll tell you right now! You can also scroll to the bottom of the page for the printable recipe.
Easy Microwave Lemon Curd Recipe with a Zing!
113g (4 oz, 1/2 US Cup, 1 stick) Unsalted Butter
1-2 tsp Lemon Zest
235ml (8 fl oz, 1 US cup) Lemon Juice
225g (8 oz, 1 US cup) Sugar
3 Eggs plus 1 Egg yolk.
Melt the butter in a large microwave proof bowl.
Next Zest your lemons and add the zest to the butter.
Juice your lemons and add 235 ml of juice to the bowl also and stir to mix well.
Next in a separate bowl whisk the eggs, egg yolk and sugar together until smooth.
Add the egg and sugar mix to the lemon and butter mixture and stir well until combined.
Now pop it in the microwave and cook for 30 seconds. Stir, return the mixture to the microwave and cook for another 30 seconds. Repeat this several times until it’s been cooking for 5-6 minutes and the mixture coats the back of a spoon. (It will thicken more as it cools.)
Now pour into a sterilised jar and leave to cool.
When cool pop the lid and refrigerate.
Pin this image to save this easy lemon curd recipe for later
Or check out my Pinterest page here.
Shop this post
Rocker Chopper or herb chopper
Large glass microwave bowl (check diameter with your microwave measurements)
Check out some of my other recipes
How about Strawberry, Raspberry and Lemon Curd Pavlova
Or a Lemon and Raspberry No Bake Cheesecake!!
Fancy some other easy treats? Check out my quick and easy ice cream recipes here
Easy Microwave Lemon Curd Recipe with a Zing! – Printable Version
- 113g (4 oz, 1/2 US Cup, 1 stick) Unsalted Butter
- 1-2 tsp Lemon Zest
- 235ml (8 fl oz, 1 US cup) Lemon Juice
- 225g (8 oz, 1 US cup) Sugar
- 3 Eggs plus 1 Egg yolk.
- Melt the butter in a large microwave proof bowl.
- Next Zest your lemons and add the zest to the butter.
- Juice your lemons and add 235 ml of juice to the bowl also and stir to mix well.
- Next in a separate bowl whisk the eggs, egg yolk and sugar together until smooth.
- Add the egg and sugar mix to the lemon and butter mixture and stir well until combined.
- Now pop it in the microwave and cook for 30 seconds. Stir, return the mixture to the microwave and cook for another 30 seconds. Repeat this several times until it's been cooking for 5-6 minutes and the mixture coats the back of a spoon. (It will thicken more as it cools.)
- Now pour into a sterilised jar and leave to cool.
- When cool pop the lid and refrigerate.