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
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
Instructions
- 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.
Video
Notes
Nutrition
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Cheryl S. says
OMG! I just made your blueberry/lemon scones and the lemon curd too. I had never made it in the microwave!! It was soooo easy and fast. Now the hard part is letting it cool down enough so I don’t burn the whole roof of my mouth off when I eat it! But I would pay that price, because it is THAT delicious! (I didn’t have enough blueberries for the scones so I added strawberries so that I had a cup of fruit. It turned out great! I just have to hurry up and bag them so that a.) the teenagers don’t eat them, or b.) the hubs doesn’t do the same so that they don’t make it to my girls’ getaway this week. Though if I don’t wrap them I’M gonna be tempted to eat another and that isn’t good either!) Thank you so much for the recipes!
Trish - Mom On Timeout says
LOL! Yay! I am working on a strawberry scones this week so you beat me to it lol! Enjoy the getaway!
CHRISTINE says
Thank you for this recipe, Trish! I made it and used it in some Thumbprint cookies for my Granddaughter. She LOVED them! This is going to be my go-to recipe from now on!
Trish - Mom On Timeout says
Woohoo! Thanks so much Christine!
Stephani Greytak says
I have never commented on a recipe before either but you made look look and feel GREAT this weekend with my family when I made your lemon / blueberry scones and this lemon curd! They looked and tasted AMAZING!! The recipes were so easy and they looked so pretty I had to posted pictured on FB! Thank you!
Linda says
Can stevia be used instead of sugar?
Trish - Mom On Timeout says
I’ve never tried it with stevia but if you do, come back and let us know how it turned out!
Jennifer C. says
I have never left a comment on a recipe before, but this one is AH-MAZE-ING! I’ve made it twice this week thanks to a huge batch of lemons that arrived in my Imperfect Foods box. The first time, I made it on the stovetop using a double boiler; the second, I used the Instant Pot with 3 min. at high pressure, followed by 10 min. of natural release. Both methods worked perfectly! Thank you so much for posting this!!!
Trish - Mom On Timeout says
Oh my goodness, THANK YOU! And wow, I love that you are trying different cooking methods. I definitely need to try it in the IP!
Emily Grupp says
This lemon curd recipe is soooooo awesome and super easy. I microwaved it for about 4 mins and it turned out perfect. Will definitely be a staple in my book from now on!
DS says
Great recipe easy however i think the butter made this recipe a bit grainy when cooling down then adding. Next time I’ll leave the butter out. Or maybe it was the raw sugar vs granulated sugar that made the grainy difference?
Trish - Mom On Timeout says
Thanks! I’ve never had it turn out grainy before. I wouldn’t use raw sugar in this recipe. Use granulated as the recipe indicates.
Sharon Perrett says
I just made a batch of this and used lime juice as I didn’t have any lemons, so easy to make and tastes delicious. It was enough to fill 2 jars which I have labelled and dated and are now stored in fridge. I shall give a jar to my son when he next visits me.
Trish - Mom On Timeout says
Oh man, lime curd is SOOO good! Glad you gave this recipe a try Sharon!
Kari says
What can I say? YUMMMM!!!! Going to make this to go with
the lemon blueberry scones.
I love easy recipes using the micorwave.
Thanks Trish for sharing.
Trish - Mom On Timeout says
Thank you so much Kari!
Helen says
Love this recipe. Made a special trip to Phoenix to pick lemons made the curd this am. Can’t wait to try on scones. (did lick the spoon hum and ate the strained part). Will definitely make again.
Trish - Mom On Timeout says
Thanks for the great feedback Helen!
Andromeda LeTourneau says
How do I make this curd thicker without adding cornstarch? Also, is the butter mandatory for texture or is it just for taste?
Trish - Mom On Timeout says
Cooking it longer will make it thicker. The butter is not mandatory. I think it adds a silkiness to the texture though.
Elaine says
If you don’t use butter it won’t be lemon curd. I never understand people who want to change recipes. All curd is made with eggs, butter, sugar, citrus fruit juice and zest. You can make lime, orange, even kumquat but you must use all the ingredients or it is NOT
CURD!
Lemon Fan says
I made a batch according to the recipe. Fabulous! So easy and great texture and taste.
Next I made a batch with Swerve Sugar alternative for myself. It also came out wonderful.
Thanks for sharing such an easy way to make lemon curd.
Trish - Mom On Timeout says
Thanks for letting me know that it works with Swerve!
Tilly says
I used a combo of lemon and orange juices with orange zest…. sooooo tasty
Trish - Mom On Timeout says
Ooooooh YUMMMM!
Charlene says
This recipe is super easy and delicious! I used a fine micro planer and didn’t strain it. My husband loves it! Will definitely make this again and ag!
Trish - Mom On Timeout says
Fantastic! Thanks Charlene!
Lee Ann Carr says
Lemon-Love for this easy, lemony-snickets recipe made in the microwave. Easier than an instant pudding! Thanks for the idea of adding a dollop to Greek Yogurt, too. I see many lemon desserts in our future. This would NEVER make it 3 weeks in our house but also wondering if it can be frozen?
Trish - Mom On Timeout says
I haven’t tried freezing it but really, I think it would be okay. Let me know if you give it a go!
Debra Elliott says
I freeze it all the time. Freezes beautifully.
Mia says
Fabulous recipe..!! I have made it a couple of times, now..! LOVE it..! I put it, hot, into sterilized jars, like I would jam…. not that it will LAST long… gets eaten too quickly…!! While it was sitting on the counter, I could hear the lids ‘popping’… which is a very good sound..!! I’ve stored it in the fridge, but, as I said, it won’t ‘last’ long..! LOL Wish I could post a pic..!