Lemon Curd

Microwave Lemon Curd





  • 1/2 cup unsalted butter (113 g)
  • 1 cup sugar (200 g)
  • 3 eggs
  • Finely grated zest of 3 lemons
  • 1/2 cup fresh lemon juice


1. In a microwave-proof bowl, melt butter on HIGH for 1 to 2 minutes.
2. In another bowl, combine sugar, eggs, lemon zest, and fresh lemon juice; blend with a wire whisk.
3. Slowly whisk in the hot melted butter.
4. Microwave on HIGH 3 to 4 minutes until thickened, whisking well after each minute.
5. Pour into a clean glass jar and store briefly in the refrigerator or pour into sterilized jars and seal.



Yield                   Makes about 1 1/3 cups
Active Time        20 min
Total Time          1 1/4 hr


  •         1/2 cup fresh lemon juice
  •         2 teaspoons finely grated fresh lemon zest
  •         1/2 cup sugar (100 g)
  •         3 large eggs
  •         3/4 stick (6 tablespoons) unsalted butter, cut into bits (85 g)

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Cooks’ note:    Curd can be chilled up to 1 week.


Home Made Lemon Curd