Easy Microwave Citrus Curd ~ turn any fresh citrus juice (including blood orange, tangerine, and Meyer lemon) into a luxurious, creamy spread in only minutes, right in your microwave!
The microwave doesn’t get enough credit for all the amazing things it can do. Today I’m harnessing its awesome power to make an Easy Microwave Citrus Curd. I spent a very happy Sunday yesterday testing out all kinds of variations, and this simple recipe and technique will now be my go to from here on in. I’m really excited to share it with you because, if you love curds like I do, this is a real revelation…it’s practically instant gratification!
I made lemon, grapefruit, tangerine, and blood orange curd, and each one had its particular charms, but I will admit, my heart belongs to lemon. With this quick and easy method, you can try them all and judge for yourself.
It is high citrus season here in Los Angeles, and while we were walking our dog yesterday we came across a box marked “free lemons, take some!” right there in the middle of the sidewalk. That’s not an uncommon sight here. People need to get the fruit off their backyard trees to make room for the new fruit! You’ll find the best selection of citrus in your supermarket right now. Each ‘flavor’ that I made had its own special personality. The lemon is, of course, the tangiest, the grapefruit has a sophisticated bitter/sweet taste, and the tangerine and the blood orange were more subtle, more sweet than tangy. I add a touch of lemon juice to the non-lemon curds to give them a little bit of that tang that only lemon can give.
Citrus fruits to use for curd
- ruby red grapefruit
- Meyer lemon
- Cara Cara orange
- blood orange
- navel orange
I’ve pared the process of making citrus curd down to the quick and easy essentials.
The ingredients are sugar, fresh juice, and eggs. That’s it. I found that you do not need zest, or butter, to make a top notch curd. I like using the whole eggs so you won’t be left with unused whites. And I found that the zest didn’t impact the flavor enough to make up for the grittiness it gives the finished curd. This takes just 4 minutes in the microwave, no pots and pans, and the result is a silky rich curd. It’s to die for, actually.
Don’t be afraid of this recipe, it’s really the same as making curd on the stove top, except that the microwave just does a more efficient job of heating the liquid — the same process is happening in both cases. The important thing is to stir it frequently, and after it is thickened, to strain it to catch any tiny bits of cooked egg.
What to do with curd
I could give you a million suggestions for what to do with these lovely preserves, but to be honest, our favorite way to eat them is straight up. If you happen to have any leftover, here are a few suggestions…
- you can slather it on scones
- pile it on English muffins
- hot biscuits,
- or just plain toast
- you can spread it into a baked shortbread crust and make a tart out of it
- use it as the filling for crumble bars
- spoon it into a pretty glass and top with berries for dessert
- or just swirl it into your morning yogurt.
Don’t wait to make this one, it’s fun and soooooo good.
Easy Microwave Citrus Curd
- 3/4 cup granulated sugar
- 1/2 cup citrus juice
- 1 Tbsp lemon juice, for all curds EXCEPT lemon
- 3 large eggs, at room temperature
- Whisk the sugar and juice together in a medium sized microwave safe mixing bowl.
- Whisk in the eggs, making sure to get them completely broken up and smoothly incorporated.
- Put the bowl in the microwave and set for 4 minutes at full power.
- Whisk the mixture after the first and second minute. Then whisk every 20-30 seconds.
- The curd is ready when it has thickened. It will get lighter in color and be like the texture of a cooked pudding. It will puff up in the bowl, and when you whisk it it will settle down. You may not need the full 4 minutes.
- Pour the curd through a mesh strainer and then into a jar or jars. Don't skip the straining step, even though you might not see any lumps in your curd, chances are there are bits of cooked egg white in there.
- Let cool and then cap and refrigerate. The curd will thicken further as it chills.
Make it your own ~
- Try mixing and matching different fruits for a custom blend.
Don’t forget to pin this easy Microwave Citrus Curd Recipe!
Questions and Reviews
I sieve my beaten eggs before I cook my curd. You aren’t messing about with
a hot product. Pour them into sterilised canning jars. Old trick I learned from my English mother.
Made it right after reading your receipe !
Amazing how delicious (like all your receipes BTW) and so easy, took me only 3’30 (a 850 W microwave)
My problem now is… to stay away from that jar !!!! But anyway, since it shouldn’t be kept in the fridge for too long right? 😉
I love it Isabelle, you don’t waste any time! It will be fine in the fridge for a couple of weeks. I believe you could freeze it, but it’s so easy I don’t think that’s necessary. The batch is just right for using with that timeframe. So glad you loved it, and interesting to get the report from your 850 W microwave.
This recipe is so easy and so delicious! I have made it many times and it turns out so great. I love it with clotted cream and homemade scones.
I just wanted to share this because I looked for an answer today but didn’t see anyone else having done it – I tried to double the recipe today. I simply doubled all the ingredients and used a larger bowl, and it turned out great! I did need to cook it for a lot longer; I think it ended up being about 6.5 to 7 minutes. If you’ve never made a single batch before, I would recommend doing that first so you know what the finished product is supposed to look like. I was a little unsure at first since it was taking so much longer, but knew the consistency from previous times I’ve made it so I ended up cooking it for the correct time. But ultimately it turned out great! Just as good as any other time I have made it!!
I love that you shared this Ceci, I’ll try it myself…you can never have too much curd 🙂
This is a very dangerous recipe ! It is soooo very easy and sooo very good! I kid you not. I am thawing so berry juice I was going to make jelly with to see if that works. Then I’ll try it with honey, or alternative sugar! It’s such a small, quick batch that lends itself to experimentation. Thank you!
I just made this with some grapefruits I was gifted. I doubled the juice (inc 1 tbsp lemon juice) and kept the same sugar and added 4 eggs. Stirred after each minute for 4 and it is amazing! Will definitely make this again with other citrus.
My mouth is watering 🙂
Meant to say, I don’t eat sugar, try to do everything with honey
Have you ever made it with honey instead of sugar.
I don’t eat honey, and I’m a beekeeper….try to do everything with honey.
You didn’t mention my favorite, lime curd
How long does the cord keep in the refrigerator & can you freeze it?
It will keep about a month, and yes, you can freeze it!
Can these be safely canned? If so, how long will it keep?
I don’t have the safety info on canning this curd, Heather, it’s meant to be a small batch, refrigerator style curd. You can freeze it, and then it will last up to a year.
Can’t believe I just tried this recipe. It’s so easy! Thanks, Sue!