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Easy Lemon Curd in the Microwave

Easy, smooth lemon curd made in the microwave with egg yolks. No straining necessary!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 2 3/4 cup curd
Author: Basil and Bubbly


  • 1 cup lemon juice
  • 1 cup white sugar
  • 1 egg yolks
  • 3 eggs
  • 1/2 cup 1 stick butter
  • peels from 1 lemon use a vegetable peeler to get big slices that you can remove easily later


  • Melt the butter in a small microwave save bowl by microwaving for 30 seconds, stirring, and repeating until all of the butter is melted. In a separate large microwave safe bowl, mix the lemon juice, sugar, eggs, and egg yolks until combined.
  • Once the butter is melted, let it sit to cool for 3 - 5 minutes, then remove two tablespoons of it and add it to the sugar/eggs/egg yolk mixture and stir to combine. This step is NECESSARY in order to prevent the eggs from cooking prematurely and prevent the eggs from leaving white bits in your curd!
  • Once the two tablespoons of butter is combined. Add the rest of the butter and the lemon peels to the sugar/eggs/egg yolk mixture and stir to combine again.
  • Microwave for 1 minute. Stir. Repeat FOUR times, so that the curd has been cooked for a total of four minutes and stirred a total of four times. Let the curd cool for about 20 minutes and then pick out the lemon peels. It will continue to thicken as it cools. Store in the refrigerator for up to one week. It will become more opaque and thick as it cools.