Get ready to delight in the refreshingly tart lemon flavor of lemon curd – right from your microwave! This easy recipe for Homemade Microwave Lemon Curd will have you coming back time and again for just “one more” spoonful!
I have been craving citrus lately. I don’t know what it is, but it seems like every January I go on a lemon rampage that just can’t be stopped. I think it’s my body’s way of telling me – ENOUGH WITH THE CHOCOLATE ALREADY TRISH!
I’m only too happy to oblige.
Especially when that means I get to indulge in something incredible like this homemade microwave lemon curd. Yep. I totally just said microwave.
If you are a fan of lemons, chances are you’re a BIG fan of lemon curd. I know I am! Lemon curd is essentially wrapping up that tart, refreshing lemon flavor in a smooth, creamy package which makes it perfect for all sorts of recipes. I love topping a vanilla Greek yogurt with a dollop of lemon curd, spreading it on a piece of toast or pound cake, and it makes the perfect filling for cakes and tarts.
Alright. I might as well be honest here. I also eat lemon curd by the spoonful. Especially this kind. Cause I know just how easy it is to whip up another batch :) Danger, people. Danger.
Now I’m sure many of you will be skeptical. I mean, lemon curd in the microwave? Sounds a little far-fetched, I admit. But try this once, just once, and I know you’ll be convinced.
The bright tangy flavor and cheerfully bold yellow color will have you smiling in no time. Even on a cold, gloomy day in January.
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- ½ cup unsalted butter
- 1¼ cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
- Melt butter in microwave, set aside to cool slightly.
- Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
- Whisk in lemon juice and zest.
- Finally whisk in the butter.
- Microwave on 50% power for one minute. Stir.
- Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
- Strain curd through a fine-mesh sieve to remove zest.
- Pour curd into sterile jars and store for up to three weeks in the refrigerator.
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