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Lemon Curd in the Microwave – Yes, it’s a (really good) thing

Lemon Curd in the Microwave – Yes, it’s a (really good) thing

So, I’ve been using a lot of lemon zest for this and that lately and had a total of 3 lemons sans zest. It was time to use some lemon juice. Thank you to Ioanna Limberopoulou of Ioanna’s Notebook for this super easy, super fast, super delicious lemon curd recipe. I live in fear of links breaking so I’ve put the English translation below and I did leave out a few of Ioanna’s steps (they were not necessary to acheive a great finished produce IMHO).


  • 1 C white sugar
  • 3 eggs
  • 1 C fresh lemon juice
  • zest of 3 lemons
  • 1/2 cup unsalted butter, melted


  1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth.
  2. Whisk in lemon juice, lemon zest and melted butter.
  3. Cook in the microwave on full power for 1-minute intervals, stirring after each minute. This process will take about three to five minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
  4. Remove from the microwave. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

I ended up using the juice of one Cara Cara orange to make up the 1 C of lemon juice and I only had one lemon with the zest still on so I didn’t quite follow the recipe but it still turned out well.

I’ve got a bunch of limes in the fridge as well and I think I might just give this a go with lime juice to see what happens. I can see folding the curd into a light ricotta cream or good ol’ whipped cream for a light dessert or using it as the base for a fruit flan. Speaking of flan…hmmm that’s next.

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