Easy Lemon Curd Recipe

a piece of toast spread with lemon curd.

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This microwave lemon curd recipe is quick to make and full of lemon flavor.

Prep Time5

Cook Time3

Cooling Time2

Total Time2 8

Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: easy lemon curd recipe, homemade lemon curd, microwave lemon curd, lemon honey

Servings: servings

Calories: 80kcal

Author: Stacey

Ingredients

4 egg yolks or 2 whole eggs (ie egg plus yolk)
1 cup sugar
lemon juice of 3 lemons
lemon zest of 3 lemons
125 grams melted butter
2 teaspoons cornflour

Instructions

In a microwave-proof bowl or jug whisk together the egg yolks and cornflour, then add the sugar and whisk this in as well.
Once the eggs and sugar are well-combined whisk in the lemon juice, lemon zest and melted butter.
Microwave on high power for one-minute intervals, stirring after each minute. Continue until the lemon butter has thickend to the point that it will coat the back of a metal spoon.
Allow to cool, then store in a clean jar in the fridge for up to 2 weeks.
Enjoy

Notes

Egg yolks: Although the recipe does work with whole eggs you will get a richer lemon curd if you use only egg yolks.
This is a quick lemon curd recipe, it is not designed to last for long periods as a preserve. It can be frozen for up to 3 months.
Egg yolk: The recipe will work with 2 whole eggs rather than 4 yolks.
Cornflour: Cornflour is known as corn starch in some parts of the world
Sugar: white granulated sugar or caster sugar will work.
Butter: This recipe will work with full-fat margarine or vegan butter if you need a dairy-free alternative.

Nutrition

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