Fast Microwave Lemon Curd with Orange and Lime Variations

Sneak Preview: Mix Fast Microwave Lemon Curd with an immersion blender, a food processor, or a blender to mix the curd. Cook it in your microwave oven–a double boiler is unnecessary. Don’t miss the orange and lime variations.

lemon curd in a dish with slices of sourdough breadPin

As an Amazon Associate, I earn from qualifying purchases.

Are you a citrus lover? Maybe you have citrus trees in your backyard and need to do something besides making juice with all those oranges, lemons, or limes.

Or perhaps you have a recipe that calls for orange or lemon curd, and you can’t find it at the store. But, even if you find it, it may be costly and not as fresh as you would like.

Using a blender, food processor, or immersion blender in combination with your microwave is the secret to perfect lemon curd every time.

What is lemon curd?

Lemon curd is a sweet topping or jelly-like spread consisting of eggs, butter, sugar, lemon juice, and lemon rind. Besides lemons, make curd with oranges, tangerines, limes, grapefruit, or another citrus. Some people use other fruits like blackberries, strawberries, or cherry juice.

I purchased lemon curd in a jar from the grocery store in the past. (Look in the jams and jelly aisle.) Unfortunately, those little jars can be expensive and not always fresh, judging from the amount of dust on the lids! But those days are over.

Ingredients and substitutions:

  • SUGAR: Add more if you like your curd extra sweet or your lemons are extra tart.
  • CITRUS JUICE: You can use bottled or frozen lemon juice, but since the recipe calls for the grated rind, you might as well use fresh lemon (or orange) juice. Meyer lemons are delicious with a milder lemon taste.
  • GRATED RIND: There is no acceptable substitute in my book. You could leave the rind out, but the flavor won’t be as potent.
  • EGGS: The recipe specifies large eggs, which weigh about 50 grams apiece. If you prefer a thick lemon curd, add an extra egg yolk.
  • BUTTER: I have only tried the real thing in this recipe. If you use salted butter, you can leave out the salt.
ingredients picture for the recipePin

8 ways to use curd:

  1. Add to yogurt. For example, a tablespoon of lime or lemon curd + 3/4 cup plain Greek yogurt + a sprinkle of toasted coconut = a fantastic afternoon snack or light dessert.
  2. Substitute for jelly on anything from toast to dinner rolls to waffles.
  3. Filling for a tart or a layer cake
  4. Make easy lemon (or lime or orange, etc.) squares.
  5. Use as a filling in cookies or bread like these Lemon Curd Thumbprints or kolaches.
  6. Fold into whipped cream.
  7. Use as a filling for homemade pop tarts.
  8. Make lemon (or orange or lime) ice cream.

Related Post: Microwave Apples with Cinnamon: A Quick Snack

Tips to help you succeed:

1. Use a blender, food processor, or immersion blender to combine the ingredients:

Thorough blending is necessary if you want a smooth, creamy texture in the final product.

Whisk the uncooked mixture well before cooking it in a microwave if you don’t have any of these appliances. Hand-whisking might result in lumps if you don’t do it thoroughly. Of course, you can always force the curd through a strainer after it cooks.

2. The best way to grate the rind:

using a microplane grater to harvest rindPin

I can’t overstate the usefulness and desirability of a Microplane grater when harvesting the rind. It transforms grating rind into an enjoyable experience–no more scraped knuckles or difficulty cleaning the peel out of a grater.

Don’t grate too deeply into the skin of the fruit. The white part (pith) adds a bitter taste you want to avoid.

3. How to cook lemon curd in the microwave:

Use a microwave-safe 2-quart batter bowl and a whisk.  If you use your microwave for cooking food as I do, a 2-quart batter bowl is essential. Pyrex batter bowls are cheap and extremely useful in the kitchen for microwave recipes like Microwave Banana Pudding and Microwave Chocolate Pie.

Unlike cooking on the stove, you won’t have to stand over the curd and stir it constantly—no worries about scorching. Instead, whisk every minute or two when you see the curd mixture starting to rise and thicken around the sides. You see this happen after the curd has been in the microwave for a couple minutes.

Also, don’t let your curd boil, or the texture will be gritty instead of silky smooth. Finally, the temperature must remain below 170˚F. I stay close and watch it for the last two minutes of cooking.

Citrusy curd variations:

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.

microwave lime curd with poppy seed rollsPin
Lime Curd (with green food coloring) served with Poppy Seed Rolls
  • MICROWAVE LIME CURD: Substitute lime juice for the lemon and grated lime rind for the grated lemon rind.
orange curd in a decorative jarPin
Orange Curd (no food coloring)
  • MICROWAVE ORANGE CURD: Use the rind from one large orange and one lemon. Substitute orange juice for lemon juice.

The orange version is sweeter and not as tart. You might want to reduce the sugar a bit.

Related Post: Microwave Brownie Recipe: Easy for Kids To Mix

How to make Microwave Orange Curd:

Melting butter in a microwave on HIGH.Pin

Melt the butter in a small Pyrex glass dish for 1 minute. Set aside.

Grating rind for orange curd with a microplane grater.Pin

Grate the rind of whatever citrus you use and place it in a large Pyrex bowl or measuring pitcher.

logo for saladinajarPin
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)

Squeezing juice out of the oranges.Pin

Squeeze the juice from the fruit and add to the large Pyrex bowl.

Adding the sugar and eggs to the juice mixture.Pin

Add the sugar and eggs.

Using an immersion blender to thoroughly mix the eggs, sugar, juice, rind and salt.Pin

Mix well using a blender, food processor, immersion blender (my fave), or a whisk.

Adding hot butter to the egg mixture while using the immersion blender.Pin

Pour hot butter slowly into the egg mixture as you continue to mix.

 cooking curd mixture in the microwavePin

Microwave on HIGH for 3-4 minutes. Stir frequently after the first minute. Watch the sides where the mixture will start to rise. That’s a sign to whisk briskly.

testing with the back of a spoon to see if the pudding coats it thickly.Pin

This curd has cooked enough even if it doesn’t seem thick like jelly. Test it with a spoon. It should leave a thick coat on the backside.

FAQ for Microwave Lemon Curd:

How can I make my curd thicker?

Add an egg yolk in addition to the three eggs called for in the recipe.

What if I don’t have access to a blender or food processor?

No problem. Use a good whisk to blend the egg mixture and add the butter before cooking in the microwave. If you end up with lumps, push the lemon curd through a sieve.

Is lemon curd the same as custard?

According to Harold McGee in the Keys to Good Cooking, the milk and cream in custard are replaced with fruit juice (lemon juice) and butter. The acidity of lemon reduces the risk of curdling but does not eliminate it. Both can be made using a microwave. See these recipes for Vanilla Cream Pastry, Microwave Chocolate Pie, or Zebra Cream Pie.

How can I make the grated rind disappear if I want silky smooth curd?

Use a blender and blend the juice, rind, and sugar (before you add the eggs) until the rind disappears. Continue as instructed in the recipe.

It’s hard not to eat this stuff with a spoon. My favorite way to eat lemon or orange curd is layered with cherry butter or preserves on sourdough toast. What do you do with lemon curd? I would love to know.

If you have questions or suggestions, email me privately for a quick answer: Paula at Hope to see you again soon! 

microwave lemon curd next to slices of sourdough breadPin

Fast Microwave Lemon Curd Recipe with Lime and Orange Versions

Paula Rhodes
After blending the egg and juice mixture, use a microwave to make lemon, lime, or orange curd in 3-4 minutes.
4.84 from 6 votes
Prep Time 15 mins
Cook Time 4 mins
Chill Time 2 hrs
Total Time 14 mins
Course Desserts
Cuisine American
Servings 16 tablespoons
Calories 101 kcal



  • ½ cup butter - (unsalted) 113 g
  • grated rind from 2 lemons - (approximately 2 tablespoons)
  • ½ cup fresh lemon juice - 113 g
  • ¾ cup granulated sugar - 149 g
  • Pinch table or sea salt - (optional)
  • 3 large eggs - 150 g


  • Melt ½ c butter in a small Pyrex measuring cup. Set aside.
  • If using a blender or food processor: Add grated rind from 2 lemons, ½ c juice, 3/4 c sugar, a pinch of salt, and 3 eggs to a blender or food processor. Blend on the highest speed until you can barely see the grated rind. Pour the blended curd mixture into a 2-quart Pyrex batter bowl.
  • If you are using an immersion blender or a whisk: Combine grated rind from 2 lemons, ½ cup juice, ¾ cup sugar, a pinch of salt, and 3 eggs in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
  • Pour melted butter into the lemon mixture and continue to blend until smooth.
  • Microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let the mixture boil. It should be thick, with a silky coating over the back of a spoon. It will thicken when chilled.
  • Store the warm curd in clean glass jars in the refrigerator for 2 weeks. Can be kept in the freezer for up to a year. Defrost completely before using.


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


Serving: 1tablespoon | Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 63mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
Keyword #immersion blender,, #orange curd, blender lemon curd
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. From a recovered curdaholic: gee, thanks. I thought I was past this…. isn’t curd just the greatest? I had never bought it before, but started making it from scratch and now – will probably never buy it! Wonderful stuff – it makes a terrific filling between cake layers or on a cheesecake or… oh here I go again. This looks even easier than stovetop! Beautiful!

  2. carlton holt says:

    I’m impressed.
    And all this time I thought u were just a pretty face.

  3. I haven’t made lemon curd forever. I need to make it soon and try your great microwave method. Aren’t Microplane graters the best? I have two and love them!

  4. Wow! That looks fabulous and I love the variations. I have a Mircoplane grater and use it all the time. I used it today when I made Honey-Wheat cookies.

  5. I like that your recipe uses whole eggs, no orphaned egg white.

    1. Actually, there is one orphaned egg white. The extra egg yolk seems to make the curd less grainy and silky smooth. I’ve tried it both ways.

  6. I LOVE lemon curd. But it has always been so tedious to make. This recipe is fantastic. Now I WILL make it more often.

  7. mmmm i love assorted curds. i have a little jar of lime curd in the fridge right now. never done it in the microwave though, i’ll have to hold on to this for next time

  8. My daughter and I will be making this recipe tonight! I saw your homemade yogurt recipe and will be trying that one as well.

    Thank your for sharing!

  9. My daughter and I just made a batch of this…yummy! We will let it cool down a bit in the jar before setting it in the frig.

  10. Well, looks like you have done it a again! Another addiction…I have been making Greek Yogurt from your site for at least a year now, after trying many different recipes. Your’s is the best!! It is so good I trade it for a massages once a month, so very worth it. Although, for me, I do use the range top instead of the microwave. It is just a personal preference.
    Oh, and I have come across a recipe to use the whey other than your cinnamon biscuits (which are heavenly),I use it to make fresh ricotta so much better that that you by in the markets.
    I will be making the lemon curd in the morning…I can’t wait!
    Thank you for your lovely site you have some really great recipes and ideas.

    1. Hi Joy, Thanks for the website for the ricotta. I tried it this afternoon, without success. Not sure what I did wrong but it reminds me how some of my readers feel when their yogurt doesn’t work. Have a great week. pr

  11. So sad, I had a flop yesterday too.. Only second time ever…I don’t know what happened? But will let you know when I get a good one and take so detailed notes.

    1. Joy,
      Are you referring to homemade yogurt? pr

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

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

  13. 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.

  14. 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.

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

  16. 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!

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

  17. 5 stars
    Thank you, thank you, thank you!

    1. You’re welcome! Hope you love it.

    1. I hope that means the lemon curd recipe turned out great for you. Thanks for writing.

  18. 5 stars
    Delicious recipe and very easy, however, the printed recipe doesn’t actually say when to add the melted butter. Had to go back to the step by step information to see when to add it. Otherwise, excellent!

    1. I fixed it. A big hug and thanks for taking the time to let me know about my mistake.