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!
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
Thanks Laura, I haven’t tried it with the cakes, that’s a citrus lover’s dream!
How does curd do using alternative sweetner like splenda. Sounds so good.
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!
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!
Thanks Thea, that’s great to know.
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.
Yes, I’m sure it can, Mary Ann, just use your favorite substitute.
Do you think this would thicken if I add less sugar? Find t too sweet for me.
I think it should work fine, Joy, but let us know!
Sue, how long can this be refrigerated for? So interested in making this! I love lemon curd pies.
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!
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.
Try adding more lemon juice, as well, Joanne, for a tarter flavor.
Great idea Sue. I hope you have more seasonal recipes to share 🙂 I’m trying this.
Seasonal is my middle name, Sarah 😉
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
Oh I’m so glad Annie, we are still enjoying the various batches I made and loving them…my husband eats it like dessert!
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!
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!