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Easy Microwave Lemon Curd

Gorgeously smooth and tangy, you’re going to want to slather this easy microwave lemon curd on cakes, crumpets or eat it by the spoonful…

delicious easy sweet sunrise grapefruit curd

The most delicious, sunny and creamy lemon curd. Feel free to try this recipe with any citrus fruit! It’s as adaptable as it is easy.

Fruit curds have a bit of a bad rep for being fussy and time consuming, requiring a water bath, and loads of patient stirring. My preferred method for curds is to pop the mixture in intervals in the microwave. This will still yield a smooth and buttery curd, perfect on scones over fluffy clouds of cream, poured into pastry shells, spread over cakes or just eaten spoon in hand straight from the jar. Want to level this up? Add 1tsp of orange blossom water or rose water for a floral and summery treat.

If you need more ideas to get you going try my 
Lime and Rose Curd or use this recipe Lemon Curd Cake Truffles. 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here. Happy cooking!

Sweet sunrise lemon curd on a white plate

Frequently Asked Questions

Can I make this using other citrus fruits?

Absolutely! Any citrus will work! You will need 2 Tbsp of zest, and 1 cup of citrus juice. Give this Lime and Rose curd recipe a try if you’re feeling adventurous.

Is this gluten-free?

This dish is gluten free! Enjoy. 

Can I substitute the butter in this recipe?

We haven’t tested it but you should be able to use a dairy free butter replacement. Give it go and let us know!

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delicious easy sweet sunrise grapefruit curd

Lemon Curd

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5 from 1 review

  • Author: Jess Bunn
  • Total Time: <15 minutes
  • Yield: 2 - 3 Cups


Gorgeously smooth, tangy and luscious, you’re going to want to slather this lemon curd on cakes and crumpets, eat it by the spoonful…


  • 1 cup white sugar
  • 3 eggs
  • 3 lemons (zest and 1 cup juice)
  • 1/2 cup unsalted butter, melted


  1. In a suitable sized microwave-proof bowl, add the sugar and eggs and beat until smooth. Stir in lemon juice, zest and melted butter.
  2. Place the bowl in the centre of the microwave and cook on medium/high initially for 1 minute. After a minute, remove the bowl from the microwave and give it a good whisk, scraping the sides of the bowl to ensure you don’t get any overcooked lumps.
  3. Place the bowl back in the microwave and repeating the process at 20 second intervals.
  4. Your curd is ready when it thickens and coats the back of a spoon.
  5. Remove the curd from the microwave
  6. For an extra smooth curd, pour the curd through a sieve to remove the zest and any overcooked egg white and divide into clean jars.
  7. Store the curd in the fridge for up to 3 weeks.


*Chefs Tip: If you overcook the mixture a bit and find little bits of scrambled egg flecked through it, simply pass the mixture through a sieve.

  • Prep Time: 5-10 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Microwave


  • Serving Size: 1
  • Calories: 940.3kcal
  • Sugar: 114.91g
  • Sodium: 100.73mg
  • Fat: 50.81g
  • Saturated Fat: 29.69g
  • Unsaturated Fat: 18.21g
  • Trans Fat: 0.03g
  • Carbohydrates: 117.56g
  • Fiber: 2.24g
  • Protein: 10.16g
  • Cholesterol: 363.04mg
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4 Responses

  1. Hi ! Is there a way to do this without using a microwave? I live in Europe and actually donor have a microwave 😅. Also is it possible to use brown or cane sugar instead of white ? Thank you so much 🙏🏻🌈

  2. No problem! Simply pop a glass/ceramic bowl or metal over a pot of simmering water. Don’t let the bowl touch the water. Start with the butter, gently melting it, then add in the remaining ingredients. Stir, scraping the base of the bowl until the mixture is thick, and coats the back of a spoon. Lift the bowl occasionally (be careful if the steam) as pressure can build, and crack glass/ceramic. Happy cooking!

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