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
- limes
- pomelo
- ruby red grapefruit
- Meyer lemon
- Cara Cara orange
- blood orange
- navel orange
- tangerines
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
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
- 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.
Notes
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!
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.
Gosh, I guess I’m behind the times— I’ve been slaving away on the stove all these years 😉
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!
I would LOVE to be neighbors Chris!!
I love stirring a bit of curd into Greek yogurt. Yum!
One question though – NO butter?
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!
I’ve only made it with butter before, but I’m thrilled to try it without the extra fat.
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!
I know the microwave can do some amazing things but I had no clue you could make curd with it. This is awesome!
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!
Haha, thanks Tricia — I wish ‘curds’ had a better sounding name, it doesn’t do them justice!
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!
Wow, now I’ll be dreaming about that dessert all day…
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?)
Thanks Jennifer, and yes, my daughter models in return for free food 🙂
Mine, too (at least until she left for college this year), but I could only ever get her to hand model 😉
Hand modeling is worth its weight in gold! My husband is no good at it 😉
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.
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!