The Easiest Lemon Curd

Published June 9, 2021

Time & Prep

• Total Time: 15 minutes (active microwave prep) + cooling (to room temp) + chilling (≥3 hours)

Ingredients

• ½ cup (113g) unsalted butter, cubed (1 stick)

• 2 teaspoons finely grated lemon zest (from 2–3 medium lemons)

• 1 cup (240ml) freshly squeezed lemon juice (from 4–6 medium lemons)

• ¾–1 cup (150–200g) granulated sugar (adjust to taste for tartness)

• 3 large eggs

• 1 large egg yolk

• Pinch of fine sea salt

Method: Microwave-Cooked Lemon Curd

Step 1: Melt Butter

Place cubed butter in a 6-cup+ microwave-safe glass bowl (heatproof). Microwave at 50% power for 1–1.5 minutes until fully melted (avoid overheating to prevent burning).

Step 2: Blend Base Mixture

Transfer melted butter to a blender. Add lemon zest, lemon juice, sugar, eggs, egg yolk, and salt. Blend on high for 30 seconds until completely smooth. Pour the mixture back into the same glass bowl (no need to wash).

Step 3: Initial Heating

Microwave on full power for 1-minute intervals, whisking vigorously between intervals (focus on bowl edges to prevent scorching). After 5 minutes, the mixture will begin thickening.

Step 4: Final Thickening

Reduce microwave power to 70%. Heat for 1–2 minutes, whisking every 30 seconds. The curd should:

• Coat the back of a spoon (medium-thick consistency)

• Register 180°F (82°C) on an instant-read thermometer (critical for safe egg coagulation).

Step 5: Cool & Chill

Whisk thoroughly. If egg bits remain, strain through a fine-mesh sieve into a clean bowl. Otherwise, leave as-is.

• Cover with plastic wrap (press directly onto the surface to avoid air bubbles).

• Cool to room temperature, then refrigerate for ≥3 hours until fully chilled.

Flavor Variations

Grapefruit-Campari Curd

• Reduce lemon juice to ⅔ cup, lemon zest to 1 teaspoon, sugar to ¾ cup.

• Add ⅓ cup grapefruit juice, 3 tbsp Campari, and 1 tsp grapefruit zest.

Makrut Lime Curd

• Swap lemon juice/zest for lime juice/zest.

• After blending in Step 2, stir in ⅓ cup slivered makrut lime leaves (do not blend).

• Strain leaves in Step 5.

Alternative Methods

Stovetop Method

• Melt butter in a heavy saucepan over low heat. Add sugar/zest, stir until sugar dissolves.

• Whisk in eggs/yolk/salt. Heat over low, stirring constantly until 170°F (77°C) (≈5–7 minutes).

• Proceed to Step 5 (cool, chill).

Instant Pot Method

• Blend ingredients in Step 2, pour into an Instant Pot-safe bowl.

• Pressure cook on High (manual) for 2 minutes. Natural release, then finish heating if needed.

Pro Tips

• Storage: Refrigerate in an airtight container for 1 week; freeze for up to 3 months.

• Tartness Fix: Add 1–2 tbsp extra sugar if too tart.

• Safety: Never skip the 180°F temp check to avoid raw eggs.

Note: Allergies: Contains eggs. Substitute egg yolks with vegan egg replacer (check recipe).