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Microwave Lemon Curd

Microwave Lemon Curd

  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    16 m
CATSEO

CATSEO

This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MommyFromSeattle
468

MommyFromSeattle

4/29/2008

I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the back of your spoon, it's done. The curd will thicken up as it cools. The written recipe made almost exactly 3 half-pint jars worth. I used high-quality bottled lemon juice and it was a bit too tangy. I think using fresh juice would make a more mellow-tasting curd. Overall, an excellent recipe worth saving. TIP - strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd. **Update - The curd from the original recipe is quite grainy after it's refridgerated. I tested the recipe 2 more times and ended up with a wonderfully smooth, thicker, richer curd that can easily rival the ones you buy in gourmet stores. Use 3 whole eggs plus 2 egg yolks and increase the sugar to 1 1/4 cup. It won't be two sweet but will mellow out the tartness. I still cooked it 5 1/2 min. and it was perfect. Try it.

DIANE73162
164

DIANE73162

11/6/2005

This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They were GREAT! I never made such a quick and easy dessert before!

naples34102
141

naples34102

5/21/2010

If I didn't see this for myself I would have never believed it. I followed the directions exactly, used the ingredients exactly, and in two minutes flat (seriously!) I had a beautiful, sweet, tart, fresh homemade lemon curd. Remarkable. I used this for the lemon filling in "Lemon Lush," also from this site. I am really impressed.

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