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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!
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, from King Arthur Flour, but I decided to half the recipe instead based on the number of lemons instead. The recipe called for needing only four large lemons, which was so not the case for me. I guess it depends on your lemons. Get extra just in case. For me, I needed only a 1/2 cup of lemon juice, and went through about 6 small lemons.
Ok a couple things to remember when 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 size.
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?
If you try out this recipe, let me know by leaving a comment! And don’t forget to follow me on twitter and instagram. Use the #bostongirlbakes, so I can see what your whipping up in your kitchen!
Easy Microwave Lemon Curd
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup sugar
- 1/4 cup butter melted and slightly cooled (4 tablespoons)
- 1 egg
- 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.
* 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
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