Microwave Lemon Curd (Plus Easy Orange and Lime Variations)
Sneak Preview: Make fresh, silky lemon curd in minutes using your microwave—no double boiler needed. Blend the ingredients with a food processor, immersion blender, or regular blender for a smooth texture. Includes tips for lime and orange versions.
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If you’ve ever bought lemon curd at the store and winced at the price—or the dust on the lid—this microwave version will be a revelation. It’s smooth, citrusy, and surprisingly quick.
Whether you’re working with lemons, limes, or oranges, the real magic is how simple it is to blend and cook using tools you already own. No stovetop. No straining. Just bright flavor in minutes.
Shared & Loved
“This lemon curd recipe is AMAZING!!!! I’ve made it hundreds of times. This recipe makes it almost effortless. I’ve showed it to my DIL and best friend, and now they make it frequently.”–-LEAH S.
Ingredients and Substitutions
- SUGAR: Adjust to taste—add more if your citrus is extra tart.
- CITRUS JUICE: Fresh is best for zesting; bottled works in a pinch.
- GRATED RIND: Key for bold flavor—skip only if absolutely necessary.
- EGGS: Use large eggs; add an extra yolk for thicker curd.
- BUTTER: Unsalted preferred; if using salted, omit added salt.
Step-by-Step Instructions
➊ Melt the butter in a small microwave-safe bowl and set aside.
➋ Add citrus zest, juice, sugar, salt, and eggs to a blender, food processor, or mixing bowl. Blend or whisk until smooth.
➌ Slowly pour in melted butter while mixing.
➍ Transfer to a microwave-safe 2-quart bowl and microwave on HIGH for 3–4 minutes.
➎ Whisk well every 30–60 seconds, especially near the end. Stop cooking once it thickens and coats the back of a spoon.
➏ Pour into jars and chill. The curd will thicken more as it cools.
Tips That Make a Difference
• Blend thoroughly before microwaving
Use a blender, food processor, or immersion blender to ensure a silky texture. Whisking by hand works but may leave lumps unless you strain afterward.
• Don’t skip the Microplane (paid link)
A fine grater makes zesting quick, safe, and efficient—without bitter pith or scraped knuckles.
• Watch the sides while microwaving
As soon as the mixture thickens around the edges, whisk well. Don’t let it boil—curd should stay below 170˚F for a smooth finish.
Microwave Lemon Curd (Plus Easy Orange and Lime Variations)
Video
Ingredients
- ½ cup (114 g) butter (unsalted)
- grated rind from 2 lemons (approximately 2 tablespoons)
- ½ cup (113 g) fresh lemon juice
- ¾ cup (150 g) granulated sugar
- ⅛ teaspoon table or sea salt (optional)
- 3 (150 g) large eggs
Instructions
- Melt 1/2 cup (114 g) butter in a small microwave-safe bowl and set aside.
- Combine grated rind from 2 lemons, 1/2 cup (113 g) fresh lemon juice, 3/4 cup (150 g) granulated sugar, ⅛ teaspoon table or sea salt, and 3 (150 g) large eggs into a blender, food processor, or mixing bowl. Blend until smooth.
- Slowly add melted butter while blending or whisking.
- Transfer to a 2-quart microwave-safe bowl and microwave on HIGH for 3–4 minutes. Whisk every 30–60 seconds, especially near the end.
- Stop microwaving when the curd coats the back of a spoon. Avoid boiling.
- Pour into clean jars and chill. The curd will thicken as it cools.Store in the refrigerator for up to 2 weeks or freeze for longer storage. Thaw completely before using.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ for Microwave Lemon Curd
Can I make it without a blender or food processor?
Yes—just whisk very thoroughly by hand and strain after cooking for a smoother texture.
How can I make it thicker?
Add an extra egg yolk, or cook the curd slightly longer—but don’t let it boil.
Is lemon curd the same as custard?
Not quite. According to Harold McGee in the Keys to Good Cooking, lemon curd is more tart and citrus-based, while custard typically includes milk or cream.
What if I don’t want visible zest?
Use a blender and blend the juice, rind, and sugar (before you add the eggs) until the rind disappears, or strain the finished curd through a fine sieve.
Citrus Variations Worth Trying
From left to right: Lemon, Lime, and Orange Curd.
Lime curd has a sharper tang and pairs beautifully with coconut. Orange curd is sweeter and mild—ideal for kids or layering with chocolate.
Smart Ways to Use Lemon (or Lime or Orange) Curd
- Breakfast Boost: Spread on sourdough toast, waffles, English muffins, or fold into Greek yogurt for a citrusy snack.
- Dessert Filling: Use in lemon bars, kolaches, thumbprints, or layered cakes.
- Quick Treats: Stir into whipped cream, spoon into homemade pop tarts, or swirl into creme fraiche ice cream.
- Sweet Swap: Substitute for jelly on Parmesan potato rolls, biscuits, or cornbread.
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.
Final Thoughts
It’s hard not to eat this stuff straight from the jar. My favorite way to eat lemon or orange curd is layered with cherry butter or preserves on homemade sourdough toast. What do you do with lemon curd? If you’ve got extra citrus on hand, try the lime version—it’s just as spoon-worthy.
If you, like me, enjoy making desserts with your microwave, see these recipes for Vanilla Cream Pastry, Microwave Chocolate Pie, or Zebra Cream Pie.
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Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Related Post: Microwave Brownie Recipe: Easy for Kids To Mix
Just made a batch of this lemon curd recipe with Meyer lemons from our lemon tree. It’s to die for!!
I have been making your yogurt for years. It is so easy and so good. I just realized you have recipes for the whey. I’m trying the cinnamon biscuits tomorrow. Now to the REAL DEAL…This lemon curd recipe is AMAZING!!!! I’ve made it hundreds of times. This recipe makes it almost effortless. I’ve showed it to my DIL and best friend, and now they make it frequently. Thanks, Paula.
Thanks, Leah! I love hearing this. Appreciate the 5-star rating more than you know.
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!
I fixed it. A big hug and thanks for taking the time to let me know about my mistake.
Thanks!
I hope that means the lemon curd recipe turned out great for you. Thanks for writing.
Thank you, thank you, thank you!
You’re welcome! Hope you love it.
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!
Glad to hear it, Rachel. You’ll love the orange, too.
Im wondering if curd can be made with honey as I do not eat sugar
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.
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.
This lemon curd…..OMHD!!! (Oh, my heavenly days) Is beyond delicious, easy and did I say delicious?..Yummmmmmyyyyyy!! Thanks so much Paula.
So glad you liked it Joy. This is a good time of year to make it too.
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.
Joy,
Are you referring to homemade yogurt? pr
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.
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
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.
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!
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
I LOVE lemon curd. But it has always been so tedious to make. This recipe is fantastic. Now I WILL make it more often.
I like that your recipe uses whole eggs, no orphaned egg white.
Mimi
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.
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.
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!
Wow,
I’m impressed.
And all this time I thought u were just a pretty face.
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!