This microwave lemon curd is such a popular and easy treat to whip up that you'll have no excuse not to find a million ways to use it. Eat it as-is, use it as a cake filling, spread it over cheesecake, or use it to make a pie. As an added bonus, it is ready in only ten minutes.
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Instructions
In a small to medium size mixing bowl, whisk together 1 cup sugar and 3 large eggs until smooth. Add the 1 cup lemon juice, melted ½ cup butter, and lemon zest (if desired). Stir to combine.
Microwave the lemon curd mix in 30-second to 1-minute increments (I like to microwave the lemon curd in shorter increments, but it will take a bit longer to get your desired consistency). Stir between each microwave heating.
Repeat the heating and stirring steps until your lemon curd sticks to the back of your spoon and begins to hold the stirred shape in your bowl (it will set up more when cooled and refrigerated). This step can take between 4-10 minutes, depending on your microwave's power. When done, the lemon curd should have an internal temperature of 185℉ (85℃).
Stir and transfer to a storage container, then refrigerate until your lemon curd is firm. Lemon curd will store, refrigerated, for up to three weeks and can be frozen for longer storage.