Description
This is a super easy lemon curd recipe, which you can literally make in under 10 minutes (thanks to the microwave)! 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.
Ingredients
- 3 large eggs
- 2/3 cup granulated sugar
- 1 cup fresh lemon juice (approximately 4-5 lemons)
- 1 tablespoon lemon zest (approximately 3 lemons)
- 1/2 cup of coconut oil
Instructions
- Combine Ingredients in Bowl: 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 in Microwave: 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 Curd: 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!)
- Cool Completely Before Storing: 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.
Notes
Eggs: Eggs play an essential role in this lemon curd for the color and the texture. I haven’t made this lemon curd recipe without eggs, so I honestly don’t know how it will turn out.
Sugar: I used white granulated sugar. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a sugar substitute that is zero-glycemic index).
Lemon Juice and Zest: Since we’re making lemon curd, the lemon flavor is essential. I prefer using fresh lemon juice and lemon zest for optimal flavor.
Coconut Oil: I prefer refined coconut oil (because it is more neutral in flavor), as opposed to extra virgin coconut oil (which has a stronger coconut taste and smell). You can also use unsalted dairy-free butter if you prefer. Alternatively, 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.
Storing: To store, place the cooled dairy-free curd in an airtight container and store for up to 5 days in the refrigerator.
Adapted from: My Baking Addiction
This recipe was originally posted in July 2020, but has since been republished to include clearer step-by-step instructions, recipes notes/substitutions.
- Prep Time: 3 mins
- Cook Time: 7 mins
- Category: Desserts
- Method: Microwave
- Cuisine: American
