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Method for microwave lemon curd

roxlet Feb 17, 2012 04:53 AM

I haven't made this yet, but I intend to try it the next time I make lemon curd.


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  1. westernmeadowlark RE: roxlet Feb 17, 2012 08:24 PM

    huh. i love lemon curd... maybe I'll give that a shot. doesn't sound like it's really all that much less work than doing it on my double boiler though, to be fair.

    1. l
      LibbyJ RE: roxlet Feb 19, 2012 08:00 PM

      I made this for the first time this weekend. It was fabulous! So simple. So good. It took less than 10 minutes to get it into the fridge. (For me, it was only 4 minutes until it started to mound and six minutes until it hit 187.) I'm not much of a cook... and this fooled everyone!

      1. buttertart RE: roxlet Feb 22, 2012 05:50 PM

        This sounds fabulous! Brilliant idea. The only things keeping me back from making it are myself and a spoon.

        1. Cynsa RE: roxlet Nov 14, 2012 09:22 AM

          I made this EASY Microwave Lemon Curd this morning: it's ridiculously easy and delicious.

          Zest of 1 lemon
          1/4 c lemon juice
          1/2 c butter
          6 T sugar
          3 eggs

          Combine zest, juice, butter, sugar in a microwave safe glass bowl - at least 4 cup capacity.  Cover the bowl with a paper plate or plastic wrap turned back to allow steam to escape.  Microwave on high for 4 minutes.

          Meanwhile, beat eggs in a small bowl with a wire whisk.  Gradually beat in half of the hot lemon mixture, then pour the egg mixture back into the microwave bowl of the remaining half of lemon-butter-sugar mixture, beating with a wire whisk until smooth.  Microwave uncovered for 1 minute 30 seconds.

          Remove the bowl from the oven and whisk mixture again until smooth.  It should be thick enough to coat a spoon.  If not thick enough, Microwave 1 minute longer.  Whisk until smooth and transfer to a 1 cup container and refrigerate.

          note: To make a silly smooth texture, process the finished lemon curd in a food processor for 30 seconds.

          It should keep in the refrigerator for a month, covered; but it won't - because it's too easy to sneak spoonfuls to taste... and, then it's gone. But you'll make more, I guarantee it.

          1 Reply
          1. re: Cynsa
            buttertart RE: Cynsa Nov 18, 2012 05:10 PM


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