Easy Microwave Lemon Curd
Ah, lemon curd — creamy, tangy, wonderful spread on scones and toast and muffins, superb used as doughnut and pie filling, delicious mixed with whipped cream and served with cookies... So who knew it was this easy to make lemon curd? No standing over the stove stirring a pot... just several minutes in the microwave is all it takes!
Servings: 2 cups
Ingredients
- ¾ cup lemon juice freshly squeezed, 170g
- 1 cup granulated sugar 198g
- 8 tablespoons unsalted butter melted, 113g
- 2 large eggs
- 2 large egg yolks
- 1 lemon zest of
Instructions
- In a large microwave-safe bowl, vigorously whisk together all of the ingredients. 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 microwave and stirring to combine after each minute.
- Once the curd starts to thicken, shorten the cooking intervals to 30 seconds to avoid overcooking. The curd is done when it coats the back of a spoon and starts to mound a bit as you stir and the temperature reaches at least 185°F. This will take about 4 to 8 minutes, depending on the strength/power of your microwave.
- Stir the curd one more time, then pass it through a fine-mesh strainer into a clean bowl to remove the zest and any bits of cooked egg.
- Allow the lemon curd to cool briefly, then re-whisk.
- Press a piece of plastic wrap or parchment against the surface to avoid forming a skin.
- Cool the curd at room temperature until barely warm.
- Refrigerate until set, about 3 hours.
Notes
Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Tips from our Bakers
- Three large, juicy lemons should be enough to yield 3/4 cup (170g) of juice.
- Make a passion fruit version by using passion fruit purée or concentrate in place of the lemon juice.
- Looking for a more traditional version of this recipe? Try our Lemon Curd, which is cooked on the stovetop and thickens more slowly. No microwave needed!
- Looking for ways to put your leftover egg whites to good use? Try our recipes for Almond Cloud Cookies, Vanilla Wafers, or Meringue Kisses.