Ridiculously Easy Microwave Lemon Curd
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Servings
32 1 tablespoon servings
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Calories
60 kcal
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Course
Condiments
Ridiculously Easy Microwave Lemon Curd
Description
Ridiculously Easy Microwave Lemon Curd uses a simple mixture of sugar, finely grated lemon zest, lemon juice, egg yolks, and cubed butter whisked in a microwave-safe bowl. Cooking is done on high in 45-second bursts, with vigorous stirring after each to ensure even cooking and to prevent curdling.
The curd finishes when it thickly coats the back of a spoon or reaches 175°F internally. The butter adds richness and smooth texture, deeply infusing the curd with citrus sharpness balanced by sweetness. After cooling to room temperature, the curd thickens further and can be refrigerated for storage.
This technique eliminates the need for a double boiler or stovetop monitoring, making lemon curd more accessible. It can be used as a spread, filling, or topping in desserts and breakfast dishes.
If using unsalted butter, a small pinch of salt improves flavor balance. Reserved egg whites can be set aside for other recipes. The curd should be covered and refrigerated after cooling for preservation.
Ingredients
- 1 cup sugar
- lemon finely grated zest from 2 lemons
- ½ cup lemon juice
- 2 egg reserve the whites for another use or discard, yolk
- 3 egg large
- 4 ounces butter 1 stick) cut into cubes, salted
Instructions
- In a large microwave-safe bowl, whisk together the sugar, eggs, egg yolks, lemon juice and salt (⅛ teaspoon if using unsalted butter) until smooth. Add butter cubes. Microwave on high power for 45 seconds. Remove and stir vigorously with a whisk.
- Continue to cook 45-second intervals, stirring after each interval. It will take 4-7 minutes, depending on the power of your microwave. Lemon curd is done cooking when it coats the back of a metal spoon. You can also check it with an instant thermometer. It’s done when it reaches 175˚F.
- Remove from the microwave and whisk well. Add lemon zest and stir. Allow the curd to cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator.
Notes
- When using unsalted butter, add about ⅛ teaspoon salt to balance flavors.
- Cook the curd in short 45-second intervals, stirring vigorously each time to prevent curdling and ensure even thickening.
- The curd is done when it coats the back of a spoon or reaches an internal temperature of 175˚F.
- Store the lemon curd covered in the refrigerator and use within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 321 tablespoon servings
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 30mg | 1% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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