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Easy Microwave Lemon Curd: No Worries About Scorching

Use the blender and a microwave to make your own lemon, lime, or orange curd at home.

microwave lemon curd with whole eggs and lemons


I have a new vice! Microwave Lemon Curd.

Up until now, I always purchased lemon curd in a jar from the grocery store. An expensive little jar! But those days may be over.

Using this recipe means variations are numerous.  In addition to lime curd or orange curd, consider strawberry, raspberry or cherry juice.


4 different ways you can use Microwave Lemon Curd

  1. Add to yogurt. For example, a tablespoon of lime yogurt + 3/4 cup plain Greek yogurt + a sprinkle of toasted coconut = fantastic afternoon snack or light dessert.
  2. Substitute for jelly on anything from toast to rolls to waffles.
  3. Filling for a tart or a layer cake.
  4. Make easy, easy lemon (or lime or orange, etc.) squares.
MICROWAVE LEMON CURD with poppy seed rolls

Recipe Tips

You can cook this on top of the stove, but it’s easier in the microwave. Use a food processor or blender to mix it up. If you want to get a smooth, creamy texture in the final product, thorough blending is a must.

using blender to get a smooth curd

An important note about grating the rind:

I can’t overstate the usefulness and desirability of a Microplane grater. It actually makes grating rind an enjoyable experience. No more scraped knuckles or difficult scraping of the rind out of a grater.

Be careful not to grate too deep into the skin of the fruit. The white part adds a bitter taste you want to avoid.


preparing lemon curd to bake in microwave with a Microplane grater, lemon ream, and pyrex bowl and whisk

Cooking Microwave Lemon Curd:

Get out your 2-quart batter bowl and a whisk.  If you still don’t have a large pyrex batter bowl, take yourself down to Wally World and pick one up or click on the link provided. They are cheap and extremely useful in the kitchen–especially if you cook with me.

Unlike cooking on the stove, you won’t have to stand over the curd and stir it constantly. No worries about scorching. Check out the recipe below.

close up of spoon in jar of orange curd
Orange Curd

Lime Version: Substitute lime juice for the lemon and grated lime for grated lemon.

Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice.

Note: I like to add a touch of food coloring to the lime and orange. Otherwise, they are yellow and look almost identical to the lemon.

BE WARNED that eating with a spoon straight from the jar is not a good idea.  It could lead to a downward spiral with unpredictable consequences.


More Recipes for Lemon Lovers:

pinterest image for microwave lemon curd


Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

microwave lemon curd with whole eggs and lemons

Microwave Lemon Curd Recipe with Lime and Orange Versions

Yield: 1-1/2 cup
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes

Use the blender and a microwave to make your own lemon, lime or orange curd.

Ingredients

  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • grated rind from 2 lemons
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup butter

Instructions

  1. Combine sugar, juice, and grated rind in a blender. Blend on highest speed until you can barely see grated rind.
  2. Add eggs and pulse several times.
  3. Melt butter in a 2-quart batter bowl. Pour into blender through hole in lid while machine is on low.
  4. Pour mixture back into 2-quart batter bowl and microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let mixture boil. It should be thick, with a nice coating over the spoon. It will thicken when chilled.
  5. Store in clean glass jars in the refrigerator for 3-4 weeks or up to a year in the freezer.

Notes

Lime Version: Substitute lime juice for the lemon and grated lime for grated lemon.

Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice.

I like to add a touch of food coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 40mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Rachel

Sunday 9th of February 2020

This is wonderful! I was that making lemon curd was time consuming and freight with like they had to screw up, but this recipe is almost full proof. I can’t wait to make the orange!

Paula

Tuesday 11th of February 2020

Glad to hear it, Rachel. You'll love the orange, too.

Judy

Sunday 13th of April 2014

Im wondering if curd can be made with honey as I do not eat sugar

Amanda

Thursday 18th of April 2013

I'm so glad I stumbled across this on Pinterest! My husband can't have anything with little seeds in it, but loves jam. I will be making him some orange curd for his toast! Thank you thank you again.

Joy

Wednesday 22nd of February 2012

Getting back to this Lemon curd you really need a warning label say it is too addictive and easy to make!!!! Putting it with the homemade Greek yogurt just makes it all the better or worster(Yes, I know that isn't a real word but for this it fits just oh so well.LOL My taste buds don't want to stay out of it.

Joy

Tuesday 21st of February 2012

This lemon curd.....OMHD!!! (Oh, my heavenly days) Is beyond delicious, easy and did I say delicious?..Yummmmmmyyyyyy!! Thanks so much Paula.

Paula

Wednesday 22nd of February 2012

So glad you liked it Joy. This is a good time of year to make it too.