Easy Lemon Curd…make it at home in no time!
Lemon Curd is so easy to make at home. This recipe cooks on the stove top, but it’s just as easy to make microwave lemon curd.
I remembered I had lemon curd in my freezer, and I knew it would be a match made in lemon heaven with angel food cake and fresh strawberries, and it was! Lemon curd is also great straight out of the jar with a spoon. Lemon Curd will keep in your fridge for up to two weeks, or you can also freeze it too!
How to Freeze Homemade Lemon Curd
Homemade lemon curd can be frozen for up to 1 year without any change in the quality or texture when it’s thawed. To thaw the lemon curd, move the container from the freezer to a refrigerator set at 40°F or colder for 24 hours before you plan to use it. After thawing, store in the refrigerator in a covered container and consume within 2 weeks.
How to Make Microwave Lemon Curd
To make lemon curd in the microwave see the full recipe below for ingredients and measurements. Whisk together the sugar and eggs in a glass microwave-safe bowl, until smooth and combined. Whisk in lemon juice, lemon zest and melted butter.
Cook in the microwave for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is finished cooking when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve and pour into clean mason jar or container.
Once the curd has cooled to room temp, cover it with a lid and store it in the fridge for about 2 weeks. The lemon curd will thicken as it cools.
Easy Lemon Curd
Easy Lemon Curd is so simple to make at home.
- 1/2 cup sugar
- 3 eggs large
- 1 cup fresh lemon juice
- 2 teaspoons fresh lemon zest finely grated
- 1/2 cup butter unsalted, chopped
In a medium sized sauce pan over low heat, whisk together the sugar and eggs until smooth and combined well. Whisk in lemon juice, lemon zest and butter.
Cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Push mixture through a fine, mesh sieve and pour into clean mason jar or container.
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.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!