Microwave Lemon Curd

Microwave Lemon Curd

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"This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time."
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16 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.


  • Tip
  • If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg.


  1. 464 Ratings

Most helpful positive review

I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the ...

Most helpful critical review

This had a very nice taste but never firmed up after cooling so I reheated and added some cornstarch mixed with lemon juice and brought it to a boil. after cooling it was perfect.

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I'm certainly impressed with this recipe, especially coming from a microwave. Mine cooked to the right consistency in about 5 1/2 minutes. It will be thin when it's done, but if it can coat the ...

This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They we...

If I didn't see this for myself I would have never believed it. I followed the directions exactly, used the ingredients exactly, and in two minutes flat (seriously!) I had a beautiful, sweet, t...

I have made this recipe on several occasions, both for personal use and to give as gifts. I use it to fill tarts, pour it warm over pound cake and as a spread on muffins and my favorite~just pla...

This was great! As I like my lemon curd really smooth (with no crumbly/crunchy bits of zest that is), I used a vegetable peeler to make large ribons of zest, which I could then easily remove onc...

Great Recipe and easy to make!! If you don't have enough lemon juice, unsweetened Kool-aid lemon ade flavor adds a great flavor to the curd. To the viewer who asked if Splenda works, yes it do...

MMM!! soo good and sooo easy!! but I set my microwave to 50% and didnt need to do it for more than 2 mins..I tampered the eggs with heated butter,sugar and lemon juice and that prevented the egg...

I was worried aboout the prep in the microwave, but the curd came out beautifully. I did start it out in the microwave with the butter solid in chunks but it melted long before the curd came to...

This recipe is AWESOME!!! It took 2 MINUTES in my microwave to make!! I didn't temper my eggs so I did have some small cooked egg bits. I did strain the curd through a fine mesh strainer. To ...

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