Microwave Lemon Curd Recipe
This easy lemon curd recipe is quick to make in the microwave with all the flavor of traditional lemon honey. It's perfect on toast, in tarts, desserts or cakes.
Why This Recipe Works
- Tastes so good full of lemon flavor!
- Easy and quick to make
- The perfect recipe to use up egg yolks
Ingredients you will need
- egg yolks
- corn flour
- sugar
- fresh lemons (juice & zest)
- butter
Ingredient Notes and Substitutes
- Egg yolk: The recipe will work with 2 whole eggs rather than 4 yolks.
- Cornflour: Cornflour is known as corn starch in some parts of the world
- Sugar: white granulated sugar or caster sugar will work.
- Butter: This recipe will work with full-fat margarine or vegan butter if you need a dairy-free alternative.
How to make lemon curd in a microwave
Below are illustrated step-by-step instructions to make my homemade lemon curd recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a microwave-proof bowl or jug whisk together the egg yolks and cornflour, then add the sugar and whisk again
Step two: Once the eggs and sugar are well combined whisk the fresh lemon juice, lemon zest and melted butter into the mixture
Step three: Microwave on high power for one-minute intervals. Stir after each minute. Continue until the lemon butter has thickened to the point that it will coat the back of a metal spoon.
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Step four: Allow to cool, then store in a clean jar in the refrigerator for up to 2 weeks.
Enjoy!
Top Tips
Here is how you can make these microwave lemon curd perfectly every time!
- Egg yolks: Although the recipe does work with whole eggs you will get a richer lemon curd if you use only egg yolks.
- This is a quick lemon curd recipe, it is not designed to last for long periods as a preserve. It can be frozen for up to 3 months.
Easy Lemon Curd Recipe
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Ingredients
- 4 egg yolks or 2 whole eggs (ie egg plus yolk)
- 1 cup sugar
- lemon juice of 3 lemons
- lemon zest of 3 lemons
- 125 grams melted butter
- 2 teaspoons cornflour
Instructions
- In a microwave-proof bowl or jug whisk together the egg yolks and cornflour, then add the sugar and whisk this in as well.
- Once the eggs and sugar are well-combined whisk in the lemon juice, lemon zest and melted butter.
- Microwave on high power for one-minute intervals, stirring after each minute. Continue until the lemon butter has thickend to the point that it will coat the back of a metal spoon.
- Allow to cool, then store in a clean jar in the fridge for up to 2 weeks.
- Enjoy
Notes
- Egg yolks: Although the recipe does work with whole eggs you will get a richer lemon curd if you use only egg yolks.
- This is a quick lemon curd recipe, it is not designed to last for long periods as a preserve. It can be frozen for up to 3 months.
- Egg yolk: The recipe will work with 2 whole eggs rather than 4 yolks.
- Cornflour: Cornflour is known as corn starch in some parts of the world
- Sugar: white granulated sugar or caster sugar will work.
- Butter: This recipe will work with full-fat margarine or vegan butter if you need a dairy-free alternative.
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