Microwave Lemon Curd

Gail Herbest


What a money saver! Really good on cake, thumbprint cookies, ice cream, Quick and easy too!!
Just as good as store bought

★★★★★ 3 votes


1 c
granulated sugar
3 medium
1 c
fresh lemon juice
lemons, zested
1/2 c
unsalted butter


1In microwave safe bowl
whisk together the sugar and the eggs until smooth.
2stir in the lemon juice, zest and butter cook at 1 minute intervals stir after each minute until thick enough to coat the back of a metal spoon
3Remove and spoon into a small clean jar, or make several batches and spoon into sterile jars and give as gifts, Keeps up to 3 weeks in refrigerator
4I recommend straining it thru a small metal strainer just to catch any bits of egg white, and make it smoother. It also thickens more after cooling

About this Recipe

Course/Dish: Fruit Sauces, Spreads
Other Tag: Quick & Easy