I’ve confessed this to you before, but I’ll say it again: I’ll take a lemon dessert over a chocolate dessert any day. The fun thing about loving lemon so much and being a recipe developer is that when I do make a chocolate dessert to share with you, it’s gonna be GOOD. Mind-blowing, even. I promise. My small-batch brownies for two are killer, my chocolate gooey butter cookies will make you weak in the knees, and my mini chocolate cake for two will be on semi-weekly rotation at your house after just one bite. What I’m trying to say is, when I make something with chocolate, it’s freaking fantastic, because honestly, I’d rather be eating this microwave lemon curd. If a chocolate dessert can tempt me away from the lemon curd, it’s a winner.
Easy Lemon Curd - Done right!
I’m very picky about lemon curd, because most of it is overly egg-y tasting, do you know what I mean? Any kind of canned/ packaged/ pre-made lemon curd always tastes like eggs to me. If I wanted lemony scrambled eggs, I’d make that. But I don’t, and you probably don’t either. We want a smooth, creamy luscious sauce that is sweet with a lemon pucker at the end. It should be bright and tangy yet silky and creamy. So, if you want really good lemon curd, you have to make it yourself.
Microwave Lemon Curd ingredients
Granulated Sugar. This recipe for microwave lemon curd makes a small batch that fits in a pint jar, so we only need ⅓ cup of white granulated sugar. Egg. One large egg, beaten. Fresh Lemons. We need the juice of 3 large lemons that equals ⅓ cup of fresh juice. Please do not substitute bottled juice. Also, we need the lemon zest from the lemons! The key to an amazing lemon curd is fresh lemon zest. Butter. Three tablespoons of unsalted butter, melted. Salt. A small pinch of salt balances the flavors here.
Equipment:
Microplane - Here’s the exact the microplane grater that I used in the video, because freshly grated lemon zest is the key to great lemon curd. Microwave-Safe Bowls - These are the exact bowls I cook and bake with all the time. They’re microwave and dishwasher safe; I love them.
Lemon Curd Recipe Easy Microwave Directions
To Make on the Stove:
If you want to make this on the stove instead of the microwave, just put all of the ingredients in a small saucepan and heat over medium-low heat while constantly stirring until it starts to thicken. Do the same spoon trick–coat the back of the spoon with the hot mixture and run your finger through the middle. If the line holds, it’s set! Then, place the mixture in the refrigerator for a few hours to thicken. 2. Microwave on HIGH for 1 minute. Stop, stir, and then microwave another minute. If the line holds, the lemon curd is done. If the curd runs and fills the line you just made, try another 30 seconds in the microwave and test again. The curd will thicken a lot as it cools. 6. Place in the fridge, and use within 7 days.
Tips for making this Easy Lemon Curd Recipe
I have a newer model microwave that took 2 ½ minutes on HIGH to make this lemon curd, but I also shared in the video the best way to know when your lemon curd is done–your microwave might take more or less time to set. Check the comments below from others who have made the recipe to see how long it took in their microwave! Yes, it will thicken quite a bit as it cools. Please keep this in mind!
What to do with Lemon Curd
Spread some on homemade graham crackers. Drizzled over my mini angel food cake in a loaf pan. Poured over small-batch cheesecake in a loaf pan. Decorate my 6 inch cheesecake with a thin layer of it. I use this microwave lemon curd over my lemon cheesecake bars.
Storing Small Batch Lemon Curd
This dessert keeps in the fridge in an airtight container for up to one week. Lemon curd should always be stored in the fridge since it contains eggs.
Can lemon curd be frozen?
You can freeze lemon curd successfully if it’s in a freezer safe storage container. Leave about a half-inch of head space for expansion as it freezes. It will keep for at least 6 months. To thaw, place in the refrigerator for at least 24 hours, whisk again and serve. SaveSave To Make on the Stove: Place all of the ingredients in a small saucepan, and heat over medium-low heat while constantly stirring until it starts to thicken. Do the same spoon trick–coat the back of the spoon with the hot mixture and run your finger through the middle. If the line holds, it’s set! Then, place the mixture in the refrigerator for a few hours to thicken.How to store lemon curd: It keeps in the fridge in an airtight container for up to one week.To freeze: Place in a freezer safe storage container, leaving a half-inch of head space for expansion. It will keep for at least 6 months. To thaw, place in the refrigerator for at least 24 hours, whisk again and serve.
