Skip to Content

Fast Microwave Lemon Curd with Orange and Lime Variations

Preview: Mix Fast Microwave Lemon Curd with an immersion blender, a food processor, or a blender to mix the curd. Pop it into the microwave for 3-4 minutes to cook it effortlessly with no lumps or scorching. You won’t need a double boiler or a strainer. Be sure to try the orange and lime variations.

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 do 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.

Microwave Lemon Curd with Sourdough bread

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.

Up until now, I purchased lemon curd in a jar from the grocery store. (Look in the jams and jelly aisle.) Unfortunately, they are often expensive little jars and not always fresh, judging by 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 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 is written for large eggs which weigh about 50 grams apiece. If you prefer your lemon curd extra thick, 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 recipe

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.

Tips to help you succeed:


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.

If you don’t have any of these appliances, whisk the uncooked mixture well before cooking it in a microwave. Whisking by hand 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.


The best way to grate the rind:

using a microplane grater to harvest rind

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 rind out of a grater.

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


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.

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 will begin to see this happen after the curd has been in the microwave for a couple of minutes.

Also, don’t let your curd boil, or the texture will be gritty instead of silky smooth. The temperature must remain below 170˚F. I stay close by 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 rolls
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 jar with a spoon
Orange Curd
  • 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.

How to make Microwave Orange Curd:

Melting butter in a microwave on HIGH.
Melt the butter in a small Pyrex glass dish for 1 minute. Set aside.
Grating rind for orange curd with a microplane grater.
Grate rind of whatever citrus you are using and place in a large Pyrex bowl or measuring pitcher.
Squeezing juice out of the oranges.
Squeeze the juice out of the fruit and add to the large Pyrex bowl.
Adding the sugar and eggs to the juice mixture.
Add the sugar and eggs.
Using an immersion blender to thoroughly mix the eggs, sugar, juice, rind and salt.
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.
Pour hot butter slowly into the egg mixture as you continue to mix.
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.
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.

More Recipes for Lemon Lovers:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at

Hope to see you again soon!

microwave lemon curd next to slices of sourdough bread

Fast Microwave Lemon Curd Recipe with Lime and Orange Versions

After blending the egg and juice mixture, use a microwave to make lemon, lime, or orange curd in 3-4 minutes.
Paula Rhodes
5 from 1 vote
Prep Time 15 mins
Cook Time 4 mins
Chill Time 2 hrs
Total Time 14 mins
Course Desserts
Servings 16 tablespoons


  • ½ cup butter - unsalted
  • grated rind from 2 lemons
  • ½ cup fresh lemon juice
  • ¾ cup granulated sugar
  • Pinch table or sea salt - optional
  • 3 large eggs


  • Melt butter in a small Pyrex measuring cup. Set aside.
  • If using a blender or food processor: Add grated rind, juice, sugar, salt, and 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 the 2-quart Pyrex batter bowl.
  • If you are using an immersion blender or a whisk: Combine these ingredients in a large Pyrex bowl or batter bowl (2-quart measuring pitcher). Blend thoroughly.
  • 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: 1tablespoonCalories: 101kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 63mgPotassium: 21mgFiber: 1gSugar: 10gVitamin A: 222IUVitamin C: 3mgCalcium: 7mgIron: 1mg
Keyword blender lemon curd, cure with an immersion blender, lemon curd microwave recipe, lime curd recipe, orange curd microwave recipe
Cuisine American
Tried this recipe?Let us know how it was!

Recipe Rating


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!


Tuesday 11th of February 2020

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

Friday 19th of April 2019


Sunday 13th of April 2014

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


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.


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.