Easy Microwave Citrus Curd Recipe




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easy microwave recipe for citrus curd

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!

Easy Microwave Citrus Curd in jar with spoon

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.

microwave blood orange curd in small jars

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.  Feel free to use limes, pomelo, ruby red grapefruit, whatever you like.

Meyer Lemon Curd with spoon

I’ve pared the process of making citrus curd down to the 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.

easy 4 minute microwave citrus curd

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.

makind microwave curd with lots of different kinds of citrus

I could give you a million suggestions for what to do with these lovely custards, but to be honest, our favorite way to eat them is straight up.  If you happen to have any leftover, you can slather it on scones, English muffins, hot biscuits, or just plain toast.  If you want to get fancy you can spread it into a baked shortbread crust and make a tart out of it.  Or spoon it into a pretty glass and top with berries for dessert.  OR just swirl it into your morning yogurt.

easy microwave curd

Don’t wait to make this one, it’s fun and soooooo good.

quick and easy microwave citrus curd


Easy Microwave Citrus Curd
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17 ratings

Yield: makes a small jar of curd, approximately 1 cup

easy microwave recipe for citrus curd

Ingredients

  • 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

Instructions

  1. Whisk the sugar and juice together in a medium sized microwave safe mixing bowl.
  2. Whisk in the eggs, making sure to get them completely broken up and smoothly incorporated.
  3. Put the bowl in the microwave and set for 4 minutes at full power.
  4. Whisk the mixture after the first and second minute. Then whisk every 30 seconds.
  5. The curd is ready when it has thickened. It will get lighter in color and be like a thin pudding.
  6. Pour the curd through a mesh strainer and then into a jar or jars. Let cool and then cap and refrigerate.
  7. The curd will thicken further as it chills.

Notes

I have a pretty standard microwave at 1000 watts. Your could be stronger or weaker, so adjust your cooking time if that is the case.

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!

 

 

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61 Comments

  • Reply
    Heather Fry
    February 20, 2019 at 2:20 pm

    Can these be safely canned? If so, how long will it keep?

    • Reply
      Sue
      February 20, 2019 at 2:32 pm

      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.

  • Reply
    Lemon Crunch Cake - Delicious Not Gorgeous
    August 12, 2018 at 10:02 pm

    […] how tangy and fresh the homemade stuff tastes, so i deemed it the perfect opportunity to test out the view from great island’s microwave lemon curd. it’s easy and forgiving (did i mention that time i wasn’t paying […]

  • Reply
    Homemade Lemon Curd - melissassouthernstylekitchen.com
    April 8, 2018 at 3:31 am

    […] You may  also like: Lime Curd, Strawberry Curd, Coconut Curd and Easy Microwave Citrus Curd. […]

  • Reply
    Suzanne
    March 27, 2018 at 6:22 pm

    Can’t believe I just tried this recipe. It’s so easy! Thanks, Sue!

  • Reply
    Laura
    January 28, 2018 at 11:36 am

    Hi Sue,
    This is wonderful, have made both Meyer lemon and tangerine. Goes wonderful with your tangerine and Meyer lemon cakes. Thank you so much! Laura

    • Reply
      Sue
      January 28, 2018 at 11:45 am

      Thanks Laura, I haven’t tried it with the cakes, that’s a citrus lover’s dream!

  • Reply
    Mary Ann Miller
    January 22, 2018 at 11:09 am

    How does curd do using alternative sweetner like splenda. Sounds so good.

    • Reply
      Sue
      January 22, 2018 at 12:50 pm

      Several readers have asked about this, and I haven’t tried it, but I think it should work fine. Please report back if you try, Mary Ann!

    • Reply
      Thea
      January 13, 2019 at 6:48 pm

      I used the Truvia brand since it’s healthy (uses Stevia). Read the directions, I think one uses 1/2 the amount of sugar called for. This recipe is fantastic! I think i’ve made every flavor imaginable and mix a few tablespoons in my plain Greek yogurt, then too with fruit, toasted unsweetened coconut and nuts and a few mini choc chips…heaven!

      • Reply
        Sue
        January 13, 2019 at 8:03 pm

        Thanks Thea, that’s great to know.

  • Reply
    Mary Ann Miller
    January 21, 2018 at 11:56 am

    Sue, for the Diabetics can this be done using a sugar substitute like splenda? I don’t like the minty or after taste of other sweetners.

    • Reply
      Sue
      January 21, 2018 at 12:05 pm

      Yes, I’m sure it can, Mary Ann, just use your favorite substitute.

  • Reply
    Joy
    January 20, 2018 at 10:29 am

    Do you think this would thicken if I add less sugar? Find t too sweet for me.

    • Reply
      Sue
      January 20, 2018 at 11:29 am

      I think it should work fine, Joy, but let us know!

  • Reply
    Kay
    January 20, 2018 at 9:45 am

    Sue, how long can this be refrigerated for? So interested in making this! I love lemon curd pies.

    • Reply
      Sue
      January 20, 2018 at 9:52 am

      Hi Kay ~ these will keep for at least 2-3 weeks, and probably longer, but I never get to test the theory, they go so quick in our house!

  • Reply
    Joanne
    February 3, 2017 at 9:09 pm

    Just made the orange curd. Quick and simple. Good texture.
    Unfortunately, it is far too sweet. Sugar overpowers orange flavour. Will have to ditch it.
    Next time I will scale back to half a cup of sugar.

    • Reply
      Sue
      December 13, 2017 at 8:22 am

      Try adding more lemon juice, as well, Joanne, for a tarter flavor.

  • Reply
    Sarah
    March 20, 2015 at 5:10 pm

    Great idea Sue. I hope you have more seasonal recipes to share :) I’m trying this.

    • Reply
      Sue
      December 13, 2017 at 8:22 am

      Seasonal is my middle name, Sarah ;)

  • Reply
    annie diamond
    March 17, 2015 at 2:04 pm

    Sue,
    making this….my sister sent me a box of AZ citrus and I came looking for things to make….and naturally you did not disappoint! Thanks!
    annie

    • Reply
      Sue
      March 17, 2015 at 2:53 pm

      Oh I’m so glad Annie, we are still enjoying the various batches I made and loving them…my husband eats it like dessert!

  • Reply
    Trisha (Stew or a Story)
    March 11, 2015 at 9:42 am

    This is genius! I’m so jealous of your abundance of citrus. It’s still expensive at grocery stores here, but I can’t get enough of it right now. I love the idea of making lemon curd in the microwave, no butter required. My favorite way to use it is to dollop it on scones, which I will be doing this weekend with your recipe!

  • Reply
    2 sisters recipes
    March 10, 2015 at 8:03 pm

    We never made curd before and rarely use our microwave. But this sounds so easy – we have to try your recipe! Thanks for sharing. Also, your daughter is gorgeous!! Have a great week Sue!

  • Reply
    Julie @ Julie's Eats & Treats
    March 10, 2015 at 7:51 pm

    Free lemons in the middle of the street? I can only dream of that here in Minnesota! So jealous. Love that this is made in the microwave. Brilliant!

  • Reply
    Medha @ Whisk & Shotu
    March 10, 2015 at 5:41 pm

    This looks amazing! I love the grapefruit and orange options available :) So different than just lemon curd!

  • Reply
    Ashley
    March 10, 2015 at 4:50 pm

    Lemon curd in the microwave???? Why have I never done this before?? This looks absolutely amazing!

  • Reply
    Penny
    March 10, 2015 at 4:30 pm

    What a wonderful recipe. I will have to try it. I do love lemon curd and have never made it. You have made it sound so easy. Your daughter is lovely by the way.

  • Reply
    Bee
    March 10, 2015 at 3:44 pm

    Hello – I just wanted to add my thanks for the lemon curd recipe. I made mine with fresh lime juice. It is cooling at the moment but tastes delicious. I’ve tended to avoid most recipes where the whole egg can’t be used, so until now, not too many curds from this kitchen. I didn’t trust my microwave so after 1 minute on full power I checked and stirred every 15 – 20 seconds and, indeed, it only required about 21/2 minutes. Thanks again! Bee.
    ps. Can’t remember how I found your site but I’m glad I did.

    • Reply
      Sue
      March 10, 2015 at 4:09 pm

      Great to hear another person’s experience Bee — that’s what I love about this recipe, as long as you keep checking, it really doesn’t matter what exact wattage your microwave is. How was the lime? I think that’s the only citrus fruit that I haven’t tried making curd from.

      • Reply
        Bee
        March 10, 2015 at 5:13 pm

        The lime was great. It looked like lemon curd because of the eggs. Straining it Improves the look and taste immensely, doesn’t it! I’m going to try it as filling in the next cake I make.

  • Reply
    Vicki Bensinger
    March 10, 2015 at 2:12 pm

    Sue I am totally stunned. I couldn’t wait to try your microwaveable version of lemon curd so I just made some with Meyer lemons. OMG it’s amazing and now I wish I’d never seen this. I’ll end up a diabetic because I love any type of curd so much. I did however find a microwaveable curd that uses butter on the King Arthur Flour site http://www.kingarthurflour.com/recipes/easy-microwave-lemon-curd-recipe that could easily be adapted to your recipe.

    That said, why have that extra fat if this already tastes great. However, if you’re in the mood for a creamy velvety texture you might want to try adding some butter. For the meantime I’m going to stick with your nonfat version. Thank you for sharing it.

    • Reply
      Sue
      March 10, 2015 at 2:49 pm

      I’m so glad to hear this — I didn’t use Meyer lemons, and I just happen to be just about out of my lemon curd, so I think another batch is in my future…isn’t it sooo easy? And because you pour the curd through a strainer, you really can’t screw it up. I LOVE IT :)

  • Reply
    Karen @ The Food Charlatan
    March 10, 2015 at 1:24 pm

    This might be the most life-changing blog post I have ever read. Lemon curd?? In the micro??? No way! And honestly, lemon curd isn’t too far off from pudding, and people eat that with a spoon. So I say why not!

    • Reply
      Sue
      March 10, 2015 at 1:31 pm

      I like the way you think!

  • Reply
    Brittaney @ Sips and Snacks
    March 9, 2015 at 8:10 pm

    I’m so excited about this recipe! I would’ve never thought to try to make curd in the microwave, but it sounds like a great recipe to have on hand! Also, I am SO jealous that there is so much free citrus near you! Sounds like a dream!

    • Reply
      Sue
      March 10, 2015 at 4:18 pm

      The free citrus is pretty great, but I miss a good old Nor’Easter!

  • Reply
    Barbara
    March 9, 2015 at 7:01 pm

    Is that your daughter? She’s lovely!
    Can’t wait to make this. My favorite is cranberry curd…wonder if that will work or if it will explode?

    • Reply
      Sue
      March 9, 2015 at 7:13 pm

      It is my daughter, thank you! And as for cranberry curd, this would word with the juice, but probably not the whole berries!

  • Reply
    Laura (Tutti Dolci)
    March 9, 2015 at 6:08 pm

    I had no idea you can make curd in the microwave, what a fantastic tip!

  • Reply
    Susan
    March 9, 2015 at 3:07 pm

    I’ll never forget the first time I made microwave lemon curd in 2009 when I first saw the method. What a revelation. I never make it any other way now. Love the photos of your daughter ;) and I’d like to try other citrus curds too some time.

    • Reply
      Sue
      March 9, 2015 at 3:09 pm

      Gosh, I guess I’m behind the times— I’ve been slaving away on the stove all these years ;)

  • Reply
    Chris @ The Café Sucré Farine
    March 9, 2015 at 2:39 pm

    Oh my gosh, I’m thinking it’s a good thing we live on opposite sides of the country. We’d never have any time for blogging cause we’d be continually sharing all the cool things we’re learning in the kitchen. I love your simple technique. I’ve done curd in the microwave but it wasn’t this easy!
    Your daughter is beautiful, she looks like a model!

    • Reply
      Sue
      March 9, 2015 at 2:45 pm

      I would LOVE to be neighbors Chris!!

  • Reply
    Barb
    March 9, 2015 at 12:47 pm

    I love stirring a bit of curd into Greek yogurt. Yum!

  • Reply
    Vicki Bensinger
    March 9, 2015 at 10:51 am

    One question though – NO butter?

    • Reply
      Sue
      March 9, 2015 at 11:12 am

      I’ve actually never made my curds with butter, I’m not sure why people add it, do you? Anyway, I don’t miss it!

      • Reply
        Vicki Bensinger
        March 10, 2015 at 5:44 am

        I’ve only made it with butter before, but I’m thrilled to try it without the extra fat.

  • Reply
    Vicki Bensinger
    March 9, 2015 at 10:47 am

    OMG I love lemon curd but it always seems to take so long to make. I can’t wait to try this – in fact I have some Meyer Lemons in my refrigerator, I may have to try it with those this afternoon. Thank you for sharing this recipe – I’m excited!

  • Reply
    Jen @ Baked by an Introvert
    March 9, 2015 at 10:39 am

    I know the microwave can do some amazing things but I had no clue you could make curd with it. This is awesome!

  • Reply
    Tricia @ Saving room for dessert
    March 9, 2015 at 9:21 am

    Your daughter is gorgeous and so is your curd! That sounded like of funny but you know what I mean – the colors are amazing and microwave curd sounds like something I could really enjoy!

    • Reply
      Sue
      March 9, 2015 at 10:31 am

      Haha, thanks Tricia — I wish ‘curds’ had a better sounding name, it doesn’t do them justice!

  • Reply
    PurpleQueen
    March 9, 2015 at 9:15 am

    Wow! This looks so easy, I definitly will give it a try. I really like the idea of less calories. A while back I made lemon curd (on the stove), chilled it, mixed it with whipped cream, froze it in indivual muffin size servings and served it, slightly thawed, with a homemade blue berry sauce. Lot’s of calories, and needless to say, heaven on a plate. A perfect summer desert. Many thanks for another fun post!

    • Reply
      Sue
      March 9, 2015 at 10:31 am

      Wow, now I’ll be dreaming about that dessert all day…

  • Reply
    Jennifer @ Seasons and Suppers
    March 9, 2015 at 9:05 am

    Oh how I long to live somewhere where there are boxes of free lemons along the sidewalk ;)

    Love this idea. Even though there’s no citrus growing here (ever!), there’s lots in the grocery stores at the ready.

    Beautiful photos and love your model! (daughter?)

    • Reply
      Sue
      March 9, 2015 at 9:12 am

      Thanks Jennifer, and yes, my daughter models in return for free food :)

      • Reply
        Jennifer @ Seasons and Suppers
        March 10, 2015 at 8:21 am

        Mine, too (at least until she left for college this year), but I could only ever get her to hand model ;)

        • Reply
          Sue
          March 10, 2015 at 8:31 am

          Hand modeling is worth its weight in gold! My husband is no good at it ;)

  • Reply
    Monique
    March 9, 2015 at 6:03 am

    What a beautiful face:)

    Thanks..I have made it in the micro..not sure how the recipe I us compares ingredients wise..:) Will check..this looks super easy.

    • Reply
      Sue
      March 9, 2015 at 7:23 am

      I’d be curious to hear what your recipe is, Monique — i pared this one down and I’m really pleased with it. Not sure why people add butter to curds, it seems to me it just adds extra calories!

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