Microwave Lemon Curd (Plus Easy Orange and Lime Variations)

This quick lemon curd is made by blending citrus juice, zest, sugar, eggs, and butter, then microwaving the mixture for a few minutes. The result is smooth, tangy, and spreadable. Use lemons, limes, or oranges, and follow the notes for sweetness and zest adjustments. No double boiler or constant stirring required.

16 tablespoons

microwave lemon curd next to slices of sourdough bread

Prep Time 15

Cook Time 4

Chill Time 2

Total Time 14

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 butter in a small microwave-safe bowl and set aside.
Combine grated rind from 2 lemons, 1/2 cup fresh lemon juice, 3/4 cup granulated sugar, ⅛ teaspoon table or sea salt, and 3 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

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.

Nutritional Information