Pin it
Making lemon curd from scratch transforms ordinary lemons into a luxurious, silky spread that captures sunshine in every spoonful. This microwave method delivers perfect results in mere minutes, creating a smooth, tart-sweet spread that outshines any store-bought version.
I've made this recipe countless times, especially during spring when my Meyer lemon tree is heavy with fruit. My family practically fights over the last jar, and it's become our Sunday morning ritual to spread it generously on fresh scones.
Essential Ingredients and Selection Tips
- Unsalted Butter: Use high-quality butter at room temperature for the smoothest texture
- Fresh Lemons: Choose bright, heavy fruits for maximum juice content
- Large Eggs: Room temperature eggs prevent curdling and ensure smooth incorporation
- Granulated Sugar: Regular white sugar works best - avoid substituting
- Lemon Zest: Use only the yellow part, avoiding bitter white pith
Detailed Step-by-Step Instructions
- Step 1:
- Begin by melting the butter in the microwave until just liquid, then set aside
- Step 2:
- In a microwave-safe bowl, whisk sugar and eggs until well combined
- Step 3:
- Add fresh lemon juice and zest, stirring until incorporated
- Step 4:
- Whisk in the cooled melted butter until mixture is smooth
- Step 5:
- Microwave on 50% power for one minute, then stir
- Step 6:
- Continue microwaving at full power in one-minute intervals, stirring between each
- Step 7:
- Stop when mixture coats the back of a spoon (it will thicken more while cooling)
- Step 8:
- Strain through a fine-mesh sieve for ultimate smoothness
Growing up, my grandmother always added extra zest to her lemon curd, claiming it intensified the flavor. She was right - the oils in the zest create an incredibly aromatic spread that makes store-bought versions pale in comparison.
Storage and Serving Suggestions
- Perfect spread for scones, muffins, or toast
- Delicious filling for tarts and layer cakes
- Makes an elegant topping for pavlova
- Can be frozen for up to 6 months
- Use as a filling for macarons or sandwich cookies
After years of making this recipe, I'm still amazed at how such simple ingredients create something so luxurious. The microwave method might not be traditional, but the results are consistently perfect - proving that sometimes the easiest way truly is the best way.
Frequently Asked Questions
- → Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
- → How long does homemade lemon curd last?
- It can last up to three weeks when stored in a sterile jar in the refrigerator.
- → Can I freeze lemon curd?
- Yes, you can freeze lemon curd. Store it in an airtight container for up to three months.
- → Why should I strain the curd?
- Straining removes zest and any cooked egg pieces, making the curd smoother.
- → What can I use lemon curd for?
- Lemon curd works great as a spread on toast, filling for cakes, or topping for desserts like yogurt and pancakes.