Microwave Lemon Curd
If you’ve never made lemon curd before, this is the place to start. No double boiler, no fuss ~ just pure lemon flavor made fast in the microwave.
Servings: 1.5 cups
Equipment
- microwave
- mesh strainer
Ingredients
Instructions
- In a large microwave safe bowl (I use a 1 quart pyrex measuring cup) whisk together the 3/4 cup sugar, 3 large egg yolks, and 1 large egg until well combined. Whisk in the 1/2 cup fresh squeezed lemon juice.
- Microwave the bowl on high for one minute. Remove and whisk thoroughly.
- Microwave the bowl for another minute on high, and remove and whisk again.
- Microwave on high for a third minute, remove and stir well. The mixture should have reached 175F* and coat the back of your spoon. Check with an instant read thermometer.
- Slowly stir in the 1/2 cup butter that has been cut in cubes, a few cubes at a time, allowing them to melt as you stir.
- Push the curd through a fine mesh strainer into a clean bowl. Be sure to scrape off the curd that clings to the bottom of the strainer, you don't want to miss one drop!
- Cool the curd at room temperature, then refrigerate until cold. The lemon curd will thicken as it chills.
- Keeps in the fridge for up to a week, or freeze for up to 2 months.
Notes
*Eggs begin to thicken around 160°F (71°C) and fully set by 170–175°F (77–80°C) ~ that’s your sweet spot for smooth curd.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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