You’re just minutes away from fresh Meyer lemon curd with this quick and easy microwave recipe! Great with your favorite scones and muffins!
Last weekend my in-laws came for a visit, and they brought a bag full of lemons from their neighbor’s tree. I always love it when they bring a bag full of these particular lemons because they have an amazing and unique flavor – almost like a hybrid between a regular lemon and a sweet Meyer lemon. Perfectly tangy, but not too tart.
After making a huge batch of lemon donuts, I was still left with a few lemons, so I decided to try my hand at making lemon curd. I have to admit that I’ve never been very successful with making lemon curd on the stove top. I spend an hour whisking non-stop until my arm feels like it’s going to fall off, and the end results have always been just so-so. Not very encouraging. When I discovered a recipe for a microwave cooked lemon curd, I was completely skeptical, but the rave reviews got the better of me, and I started gathering up my ingredients.
I made quite a few tweaks to the original recipe, and the end result is fantastic! It definitely rivals some of my favorite store bought lemon curds, and the effort required to make my own was SO minimal. I will definitely be making this again and again!
- 3/4 cup freshly squeezed lemon juice
- Zest of 2 lemons
- 1 cup granulated white sugar
- 2 eggs & 1 egg yolk
- 1/2 cup unsalted butter melted
- 1 tsp. cornstarch dissolved in 1 tbsp water
- Whisk together the eggs, egg yolk and sugar in a microwave safe bowl or container. Metal whisks and kitchen tools may affect the final taste of your curd, so use plastic or silicone utensils if possible.
- Stir in the melted butter, lemon and lemon zest. I didn't want chunks of zest in my curd, so I cut larger ribbons of zest with a vegetable peeler so that I could easily fish them out later.
- Stir in the cornstarch/water mixture until well combined.
- Microwave for one minute at a time, stirring after each minute.
- Curd is finished when the mixture is able to coat the back of a spoon. Mine took about 4 1/2 minutes.
- (Optional) Strain the curd through a fine mesh strainer to get rid of any small bits of cooked egg or unwanted lemon zest.
- Store in the refrigerator for up to 3 weeks.