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Easy Homemade Microwave Lemon Curd

This Microwave Lemon Curd is SO easy to make and tastes AMAZING. Serve it with pancakes & waffles, on top of scones or muffins, layered between cake, filled in cupcakes, or by the spoonful!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: No Bake Desserts, Treats
Cuisine: American
Servings: 2 cups
Author: Hayley Parker, The Domestic Rebel


  • 1/2 cup (1 stick) butter melted and slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup freshly squeezed lemon juice and don't you dare try to substitute it!
  • 3 large lemons zested


  • In a large microwaveable bowl, combine the melted butter, sugar and eggs, whisking together until combined. Stir in the lemon juice and lemon zest.
  • Microwave on HIGH for 1 minute. Stir, then continue microwaving in 1-minute intervals, stirring well after each round, for a total of about 6-7 minutes, or until the curd coats the back of a metal spoon and thickens.
  • Place a fine mesh sieve or strainer over a clean bowl - preferably one with a spout. Pour the curd through the sieve or strainer and gently use a spoon or spatula to stir the curd through the sieve. Discard the large pieces of curd, lemon seeds, zest, and whatever else will not fit through the sieve.
  • Pour the curd evenly into 2-4 mason jars with lids. Seal the lids and let set at room temperature for about 1 hour to cool down, then refrigerate until chilled. Store leftovers in the fridge for up to 3 weeks.
  • To serve, spread it on pancakes, waffles, French toast, muffins, scones, pound cake, angel food cake, in between cake layers, as a filling for cupcakes, swirled into cheesecake batter, spread on toast, as a filling for thumbprint cookies... or by the spoonful!