Make this easy microwave lemon curd recipe in under 10 minutes. It’s perfect for topping yogurt or ice cream, making simple lemon bars, or an elaborate lemon meringue pie. You can even eat it alone by the spoonful! No matter which way you choose to eat this lemon curd, it’s going to be one delightful burst of citrus! Naturally gluten-free and dairy-free.
The Smell and Taste of Citrus Lemon
In the midst of the of summer 2014, Juan and I did a road trip along the Amalfi Coast in Italy. One of my most vivid memories of our trip to Italy was the abundance of lemons literally everywhere – there were lemon trees heavy with ripe lemons; lemons that had fallen on the ground; the smell of lemons bottled in digestive limoncello (Italy’s signature post-meal drink); the taste of lemons in ice-cold lemon slush that saved us time and again from the unbearably harsh heat; or as part of lemon-scented soap.
In fact I love lemons so much that most of my favorite desserts include lemon in some form. Here are some of the best lemon dessert recipes on the blog – apparently readers love these too!
What is Lemon Curd?
Lemon curd, in very simple terms, is basically a dessert spread and topping whose main ingredients include egg yolks (or whole eggs), sugar, lemon juice, and zest.
It’s one of those things that you’ll be glad to have on hand, because it comes it extremely handy for topping yogurt or ice cream, or making a lemon tart, lemon bars, or even lemon meringue pie.
Ingredients Required for Lemon Curd
All you need for my lemon curd recipe is just 5 simple ingredients: sugar, eggs, fresh lemon juice, lemon zest, and coconut oil.
Since there are so few ingredients involved, I recommend that you use the best quality ingredients you can get your hands on. In this case, make sure you use fresh lemons for the juice and zest (as opposed to bottled lemon juice), fresh eggs, and good quality coconut oil.
I use my microwave multiple times a day – from warming up leftovers for lunch, or cooking a chocolate mug cake for one, to heating up my rice pillow which helps to relieve muscle aches. So naturally, when I needed to make some lemon curd a while back, I figured that it should be possible to make lemon curd in the microwave as well.
Those who know me know that I like to keep things as simple as possible, and that’s why I can’t wait to share this super easy microwave lemon curd with you. It’s a recipe that I’ve adapted from My Baking Addiction, to make it slightly less sweet and also converted it to be dairy-free.
How to Make Lemon Curd in the Microwave
Combine the sugar and eggs in a large microwave-proof bowl and whisk well until thoroughly combined. Next, add in the lemon juice, zest, and melted coconut oil, and whisk the ingredients together.
Heat the mixture, uncovered and on high heat, in the microwave at 1-minute intervals, making sure to whisk the mixture after each interval. This should take anywhere between 3 to 7 minutes depending on the strength of your microwave. You can tell when the lemon curd is done when it is thick and coats the back of a metal spoon.
Once the lemon curd is ready, pass it through a fine-mesh sieve to remove the zest and then transfer it to a glass jar. Allow the curd to cool completely before covering it with the lid and storing it in the refrigerator for up to 1 week.
Can I make lemon curd on the stovetop?
If you don’t have a microwave, don’t worry! You can still make this delicious lemon curd on the stovetop. You’ll need small pot over medium heat and it’ll take slightly longer and require a bit of arm muscle for whisking, but it will still work! Just make sure to keep whisking the ingredients continuously for approximately 10 to 15 minutes until the mixture is thick and coats the back of a metal spoon. (See the recipe notes below for full instructions on how to cook lemon curd on the stovetop.)
Just like before, once the lemon curd is ready, pass it through a fine-mesh sieve to remove the zest and then transfer it to a glass jar. Allow the curd to cool completely before covering it with the lid and storing it in the refrigerator for up to 1 week.
If you enjoyed this, you’ll also love these other lemon recipes:
- Gluten-Free Lemon Yogurt Cake
- Gluten-Free Lemon Cornmeal Cake
- Gluten-Free Lemon Shortbread Cookies (Vegan)
- Gluten-Free Vegan Lemon Cheesecake
- Easy Gluten-Free Lemon Muffins
- Grain-Free Honey Lemon Shortbread
- Grain-Free Lemon Poppyseed Bread
- Lemon Cheesecake (Gluten-Free, Vegan)
- Easy Gluten-Free Lemon Mufins
- Gluten-Free Lemon Ricotta Bread
- Grain-Free Lemon Sandwich Cookies
This is the easiest microwave lemon curd recipe, which you can literally make in under 10 minutes. It’s perfect for topping yogurt, ice cream, or making simple lemon bars, or a more elaborate lemon meringue pie. You can even eat it alone by the spoonful! No matter which way you choose to eat this lemon curd, it’s going to be one delightful burst of citrus! Naturally gluten-free and dairy-free.
- 3 large eggs
- 2/3 cup granulated sugar
- 1 cup fresh lemon juice (approximately 4–5 lemons)
- Zest of 3 lemons
- 1/2 cup of coconut oil
- Combine the sugar and eggs together in a large microwave-proof bowl, and whisk well until combined. Add the lemon juice, zest, and melted coconut oil together and mix well.
- Cook the mixture on high heat in the microwave for 1-minute intervals, whisking well after each minute. This should take between 3 to 7 minutes, depending on the strength of your microwave. You’ll know the lemon curd is ready once the mixture is thick and coats the back of a metal spoon.
- Strain the lemon curd through a strainer to ensure that it becomes as smooth and silky as possible. (Do not skip this step even if you feel lazy, as it is worth the 2 minutes of effort!)
- Transfer the lemon curd to a glass jar and let it cool completely before covering it with a lid. Store lemon curd in the refrigerator for up to a week.
Coconut Oil: If you’re not lactose-intolerant, you can use butter in place of coconut oil in equal quantities.
Stovetop Lemon Curd: To make the lemon curd on the stovetop, stir together the eggs, sugar, and lemon zest in a small pot until well-combined with a wooden spoon. Heat the mixture over low heat and once everything is well-combined, add in the coconut oil and lemon juice, and mix well. Make sure to constantly stir the mixture until it thickens (between 5 – 10 minutes). Make sure you do not get distracted as that can make the difference between delicious lemon curd or an eggy mess. Strain the mixture through a fine-mesh sieve to remove any lemon zest.
Adapted from: My Baking Addiction
- Category: Desserts
- Method: Microwave
- Cuisine: Western
Keywords: lemon curd recipe, microwave lemon curd