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!
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!
This looks amazing! I love the grapefruit and orange options available 🙂 So different than just lemon curd!
Lemon curd in the microwave???? Why have I never done this before?? This looks absolutely amazing!
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.
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.
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.
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.
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.
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 🙂
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!
I like the way you think!
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!
The free citrus is pretty great, but I miss a good old Nor’Easter!
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?
It is my daughter, thank you! And as for cranberry curd, this would word with the juice, but probably not the whole berries!
I had no idea you can make curd in the microwave, what a fantastic tip!