Microwave Lemon Curd
This fast and easy Microwave Lemon Curd is thick and creamy, and cooked in only 5 minutes or less. Use it in pies, tarts, cream puffs, cakes, and more!
Yields 12 servings
Ingredients
- ¾ cup (150 g) granulated sugar
- 2-3 tsp cornstarch, (more for solid fillings, less for softer spreads)
- 1 Tbsp lemon zest
- 3 large egg yolks, (no whites)
- ¾ cup (177 g) lemon juice, freshly squeezed
- ½ cup (113 g) unsalted butter, (1 stick) room temperature, cut up into small cubes
Instructions
- In a large microwave-safe bowl, whisk together the sugar and cornstarch.
- Add the lemon zest and egg yolks. Whisk together. Keep whisking while slowly adding the lemon juice. Add the small cubes of butter.
- Microwave cook on full power for one-minute intervals, whisking/stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. The lemon curd is ready when it has thickened and will coat a metal spoon. Do not overheat.
- Strain curd through a fine mesh sieve into a clean jar or container, preferably with a funnel to prevent spilling.
- Allow curd to cool to room temperature. Then cover with a lid and store in the refrigerator up to 2 weeks. *Curd will continue to thicken as it cools.
Notes
- Yield: 1 ½ cups
- Note: After testing several variations of this recipe, I've concluded that Microwave Lemon Curd is just not going to be as smooth as Lemon Curd made on the stovetop. It will still have a slight texture to it, but it's so quick and easy that I will continue to make it this way from now on. It's still equally delicious!