This incredibly easy Lemon Curd recipe is sweet, tart, silky smooth and perfect for spreading on all manner of baked goods. Lemon curd is so easy to make and is so much better than store bought. It’s simply amazing and so refreshing! We love to spread it on these The BEST Homemade Biscuits and Lemon Blueberry Scones but I also use it s a filling in these Lemon Meringue Cookie Cups – so good!
Lemon Curd Recipe
I cannot get enough of lemon desserts all year long. They are my absolute favorite with that tart, bold, bright flavor. Refreshing and entirely irresistible. We have many lemon desserts that are on regular rotation in our home including this easy Lemon Bread and Lemon Bundt Cake. Really great for a crowd.
But when I want to make something that really epitomizes that amazing lemon flavor, nothing but this lemon curd will do.
Such incredible lemon flavor that really brightens up any dish and can be served in a variety of ways. It also makes a great gift for friends and family.
Easy Lemon Curd Recipe
This easy lemon curd is a breeze to make and if you love lemon like I do, there is simply nothing better. Such a bright, intense lemon flavor that is impossible to resist.
Here’s how easy it is to make:
- Melt butter in microwave
- Whisk together sugar and eggs
- Stir in lemon juice and zest
- Whisk in the melted 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.
What Is Lemon Curd?
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.
Lemon curd is a type of preserves. It’s made with sugar, eggs, lemon – of course!, and butter. It can be used for all sorts of recipes.
Lemon Curd Uses
There is no end to the different ways to enjoy lemon curd. It’s exceptionally versatile and delicious.
- Topping Greek yogurt with a dollop makes for a great snack!
- Spreading it on a piece of toast or pound cake.
- Makes the perfect filling for cakes and tarts and even donuts!
- The perfect spread on these Lemon Blueberry Scones. In fact, I always make up a batch when I know we’re having scones and often when we’re making biscuits.
- Delicious as a topping on buttermilk pancakes or even these blueberry pancakes.
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 🙂
Now I’m sure many of you will be skeptical. I mean, the microwave? Sounds a little far-fetched, I admit. But try this once, just once, and I know you’ll be convinced.
What Do I Need To Make Lemon Curd
You guys. Not a whole lot. I mean, how simple is this:
- sugar – granulated
- butter – I’ve use salted and unsalted in this recipe, both work fine
- eggs – three of them plus one egg yolk
- lemons – both the juice and the zest for really amazing lemon flavor
That’s right! Just 4 simple ingredients that you probably have on hand.
The bright tangy flavor and cheerfully bold yellow color will have you smiling in no time. Even on a cold, gloomy day in January.
Love lemons? Try these favorites:
- Lemon Blueberry Scones
- Amazing Microwave Lemon Bars
- No Bake Blueberry Lemon Cream Pie
- Lemon Drop Bars
- Lemon Zucchini Cake
How To Make Lemon Curd
Easy Lemon Curd Recipe
Ingredients
- ½ cup unsalted butter
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
Instructions
- Melt butter in microwave, set aside to cool slightly.½ cup unsalted butter
- Whisk together sugar and eggs in a medium-sized microwave-safe bowl.1 ¼ cups granulated sugar, 3 large eggs, 1 egg yolk
- Whisk in lemon juice and zest.1 cup fresh lemon juice, lemon zest
- Finally whisk in the butter.½ cup unsalted 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.
Video
Notes
Nutrition
For all dinner recipes, go HERE.
For all dessert recipes, go HERE.
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Gwen says
If anyone tries this with a sugar substitute (I’m thinking erythritol) please tell us how it turns out! I’m on Keto and nothing but the sugar is off limits and I LOVE lemon anything!
Rhonda L says
I just successively made this lemon curd. I have tried numerous times and couldn’t get it right. This recipe is amazing and delicious! thank you, lemon curd is my very favorite part of dessert!
Trish - Mom On Timeout says
I’m so glad you gave it a try Rhonda!
Donna Falco says
Thanks so MUCH for this recipe! I’m using it on a magnificent Angel Food & Strawberry dessert. I’m sure it will be amazing!
Ahleesha says
Hello! I’m really excited to make this recipe. I’m also wondering what is the white spooned substance next to the lemon curd and scones in the video?
Trish - Mom On Timeout says
That would be clotted cream. If you can’t find it, I provide a quick recipe for Devonshire cream (a great substitute) in this scones post: https://www.momontimeout.com/lemon-blueberry-scones-recipe/
Jackie says
I used to make lemon curd years ago but kind of stopped making it. Not sure why because my family really loves it.
I thought I’d try your recipe and sure enough it is just as good as my old one but easy using the microwave.
Love it and will use it again.
Thank you.
Trish - Mom On Timeout says
So easy right Jackie? We make this ALL the time and I love it more and more each time I make it. Thanks so much for stopping by!
Carol says
Just made this using erythritol and it came out fine. Thanks so much for the recipe
Trish - Mom On Timeout says
Oooh! I’ve been wondering if that would work! Thanks Carol!
Shelly says
In the video it shows 4 eggs but the recipe just has 1 egg yolk. Is this correct?
Trish - Mom On Timeout says
The video shows the three eggs PLUS the one egg yolk as listed in the recipe card. Hope this helps!
Jackie says
No it said 3 eggs and one egg yolk
Heather Fisher says
Just found this and want to try it as I love lemon curd. Can it be frozen or processed and stored like a fruit jam? I see that it makes a couple of cups at least which is more than I can get through in 3 weeks.
Trish - Mom On Timeout says
I have never frozen it but I’m sure it can Heather!
Donna says
Maybe a crazy question, but can you use a sugar substitute? Like Splenda?
Trish - Mom On Timeout says
Hmmmm, that’s a great question but I don’t have an answer unfortunately. I do think it would be worth a try though. Maybe do a half batch and see how it goes? That way you are wasting too many ingredients.
Belinda Chapa says
I had been looking for something like this you’re awesome you’re always having great recipes thanks
Trish - Mom On Timeout says
You are so sweet Belinda – thank you!
Marianne says
Thought I would give this a try and soooo glad I did! EASY in the microwave and definitely a delicious lemon curd. The egg yolk addition adds a richness in flavor and consistency. I doubled the recipe and have enough to share! When life gives you lemons, make lemon curd!
Marubi says
Hi! I want to make this, but I have one question. Do the eggs cook properly enough, or is there any danger that you are eating raw eggs? Can’t serve it to a pregnant friend if it’s raw 🙂
Natalie says
How many intervals (including the 1min interval) do you normally do to get the cure to coat the back of a spoon?
Raveesha says
Definitely trying it out, and I’m going to be using it with plain yogurt rather than buying a small 100ml of lemon curd yogurt for $3! Thanks Trish!
Gail @ BibleLoveNotes.com says
Love lemon curd but have never made it, and like you I often crave lemony things. Thanks for this recipe and the luscious photos!
Trish - Mom On Timeout says
You are so welcome Gail! Give this recipe a try – so easy and just delicious!