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 the appropriate juice and zest substitutions. No double boiler or stovetop cooking required.

16 tablespoons

microwave lemon curd next to slices of sourdough bread

Prep Time 15

Cook Time 4

Chill Time 2

Total Time 2 19

Ingredients

½ cup (114 g) butter - (unsalted)
2 tablespoons finely grated lemon zest (from approximately 2 lemons)
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 ½ cup butter in a small microwave-safe bowl and set aside.
Combine 2 tablespoons finely grated lemon zest (from approximately 2 lemons), ½ cup fresh lemon juice, ¾ 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 cooking when the curd coats the back of a spoon. Pour into jars and chill.. 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 curd: Substitute fresh lime juice for the lemon juice and finely grated lime zest for the lemon zest.

Orange curd: Substitute fresh orange juice for the lemon juice. Use the finely grated zest of one orange and one lemon; the lemon zest strengthens the citrus flavor.

Color note: Lime and orange curds will remain yellow because of the eggs. If desired, add a tiny amount of food coloring to distinguish the flavors.

Nutritional Information