Homemade Lemon Curd (Microwave)
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Homemade Lemon curd is so much easier to make than I thought it would be and it’s ready within minutes easily by using the microwave! You’ll never buy store-bought again! You’re welcome!
More lemon ideas? Lemon Layered Pudding Cheesecake Bars and Blueberry Lemon Bliss Cheesecake Bars are definitely getting us excited!
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What is Lemon Curd?
Lemon curd is a heavenly, sweet yet tart, citrus, velvety custard-like texture that is a British ‘Tea-Time’ favorite, mainly used as a spread on scones, breads, toast or used as a filling in desserts. The flavor is bright, lemony, and buttery delish! Hard to resist slathering it on everything!
This recipe has a very basic process of heating eggs, butter, sugar, lemon juice and zest. You can do this on the stove-top, but we’re obsessed with the microwave method! So simple!!
This combination of ingredients creates such a lovely burst of lemon filling you’ll want to eat on everything!
Why We Love this Lemon Curd Recipe!
- This beautiful lemon curd has a distinctively tangy flavor and is smooth, fluffy and perfectly spreadable! It’s like a dose of sunshine in your mouth.
- Super simple to make in the microwave! 5 minutes!
- Cheaper to make than buy in the store!
- If you’re a cheesecake lover, you’ll love how lemon curd is scrumptious on this Best Lemon Cheesecake! OMG!
Ingredients You Need
Lemon Curd Recipe
- 5-6 lemons, juiced or lemon juice
- unsalted butter, melted
- sugar
- eggs
- lemon zest
How to Make 5 Minute Homemade Lemon Curd in the Microwave!
- Whisk sugar and eggs together in a microwave-safe bowl until smooth. Add in the lemon juice, melted butter, and lemon zest and mix together
- Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
- Pour it into sterilized jars and stick it in the fridge to use whenever you like! Mixture will continue to thicken as it cools.
- Remove the bits of cooked egg if you overcook the mixture a little through a fine sieve to remove them.
- You can freeze it for at least 3 months. Refrigerate up to 2 weeks.
Storing Curd
- Refrigerate lemon curd recipe up to 2 weeks.
- You can freeze it for at least 3 months.
I was intimidated to make this lemon curd recipe, but it’s way too simple and quick to make and if I can do it, anyone can do it! *Win* We like easy!
Yummy, yummy and insanely lemony Homemade Lemon Curd! You should really give it a try.
More Lemon Faves!
- Lemon Burst Poke Cake
- Best Lemon Cheesecake
- Soft Lemon & Blueberry Explosion Cookies
- Keto Fluffy Lemon Burst Mousse
- Lemon Layered Pudding Cheesecake Bars
- Starbucks CopyCat Lemon Loaf
- Strawberry Fluffy Lemon Cheesecake Delight
- Starbucks Gingerbread Loaf with Lemon Cream Cheese Frosting
HomeMade Lemon Curd
Ingredients
Lemon Curd
- 1 cup lemon juice or about 5-6 lemons, squeezed into juice
- ½ cup unsalted butter melted & cooled slightly
- 1 cup sugar
- 3 large eggs
- 2 or 3 medium lemons zested
Instructions
- Whisk sugar and eggs together in a microwave-safe bowl until smooth. Add in the lemon juice, melted butter, and lemon zest and mix together
- Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
- Remove the bits of cooked egg if you overcook the mixture a little through a fine sieve to remove them.
- Pour into small sterile jars. Mixture will continue to thicken as it cools.
Notes
- Remove the bits of cooked egg if you overcook the mixture a little through a fine sieve to remove them.
- You can freeze it for at least 3 months.
- Refrigerate up to 2 weeks.
