Microwave Lemon Curd

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A tangy, delicious microwave lemon curd! Can be spread on scones, muffins, used as a cupcake filling or just simply grab a spoon!

mason jar of microwave lemon curd


 

Ok, now for some I might be behind on making this. I ran across this recipe a couple months ago, and remember be completely dumbfounded. Lemon curd. Made in the microwave. Shut up. I immediately put this on my to do list.

If you have never had lemon curd before. Oh man you are missing it. It’s like the good, tangy stuff in the lemon meringue pie, you know minus the shiny meringue top and crust. The actual lemon part of the lemon pie. I usually just buy the stuff when I need some.

I have only made it once before. The long and slow way method on the stovetop. Totally doable. But it’s like showing a kid long division, then handing them the calculator. They are going to use the calculator every time. Can you blame them?

This recipe is particularly great when your city is hitting all time record temperatures outside. No standing over the stove for this one. The original recipe is from King Arthur Flour, and it couldn’t be simpler.

Ingredients Needed

Making lemon curd in the microwave is simple and only requires four ingredients. 

  • Freshly squeezed lemon juice
  • Sugar
  • Butter
  • Eggs

How To Make This Microwave Lemon Curd

  1. Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
  2. Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
  3. When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it’s done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd’s temperature should have reached at least 185°F.
  4. Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
  5. Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
mason jar of microwave lemon curd

Tips For Making This Microwave Lemon Curd

  • It calls for melted butter. Be sure it’s not too hot when you add it to the egg in the bowl otherwise you will simply ended with lemon favored scrambled eggs. Yeck.
  • Use a fairly decent sized bowl. Your mixture should only take up about 1/4 of your bowl. This stuff tends to steam and rise up when you take it out and give it a whisk. You don’t want to risk losing this tangy good stuff all of your counter.
  • You want to microwave this a minute at a time. After each minute, take it out and give it a good stir (again, it might bubble up at this point!). Check to see if it’s done, by using the back of the spoon of test. Does it coat the back of the spoon, as opposed to running right off? Then you’re done! If you want to be exact, use your candy thermometer- it should have reached at least 185 (degrees Fahrenheit). You definitely don’t want to microwave it too long otherwise it will be on the grainy side. This process could take anywhere from 4-10 minutes depending on your microwave and batch sizeunbaked lemon thumbprint cookies and mason jar of Microwave lemon curd

What Can I Use This Microwave Lemon Curd On?

That’s it! Easy microwave lemon curd. You can use spread it on scones or muffins. Make cookies, cupcakes, or a pie with it. I’m curious, how do you use up a jar of lemon curd?

May I suggest putting a dollop right in the middle of a cookie? Like these lemon thumbprint cookies

Or maybe in the middle of a lemon meringue pie cupcake?

Microwave lemon curd

More Lemon Recipes

Lemon Meringue Pie Cupcakes

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Easy Microwave Lemon Curd

A tangy delicious lemon curd that can be easily made in your microwave in minutes! No longer needing to stand over a hot stove!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 cups
Calories: 892kcal

Ingredients

  • 1/2 cup (120 mL) freshly squeezed lemon juice
  • 1/2 cup (100 g) granulated white sugar
  • 1/4 cup (4 tablespoons, 57 g) unsalted butter melted and slightly cooled (4 tablespoons)
  • 1 large egg

Instructions

  • Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
  • Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
  • When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
  • Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
  • Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Notes

*Be sure your butter isn’t too hot when adding to the egg. You can always temper the mixture, by adding a little bit of the butter to the egg to bring it up to temperature before adding the whole amount.
* If you don’t like to waste the zest and want an even more intense flavor, zest the lemons into the sugar and process in a food processor until it’s finely ground before hand.
Adapted from King Arthur Flour

Nutrition

Calories: 892kcal | Carbohydrates: 109g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Trans Fat: 2g | Cholesterol: 308mg | Sodium: 79mg | Potassium: 210mg | Fiber: 1g | Sugar: 103g | Vitamin A: 1696IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 1mg
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2 Comments

    1. that’s wonderful thank you!

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