Easy Microwave Lemon Curd

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Makes 2 cups


1 cup white sugar

3 eggs

1 cup fresh lemon juice (approximately 4 large lemons)

3 lemons, zested*

1/2 cup unsalted butter, melted


In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (Microwaves vary, so this could take anywhere from 4 to 8 minutes.)

Strain the curd through a fine-mesh sieve to remove any white egg bits and a smooth texture.

Pour into small sterile jar and place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.

Store for up to three weeks in the refrigerator.

*When zesting any citrus, only used the colored part of the peel, not the pith (white part) underneath the peel which is bitter. For an even smoother curd, combine the zest with the sugar in a food processor, and process until finely ground. Proceed with the recipe as directed.