Dressing, Sauce, or Condiment › Condiment

Lemon Curd

By Amy Flanigan

Published Mar 26, 2026

Read 44 Reviews

Prep 10 minutes mins

Cook 5 minutes mins

Servings 16 (2 cups)

By Amy Flanigan

Published Mar 26, 2026

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Lemon curd is a smooth, silky spread made with fresh lemon juice, sugar, eggs, and butter, and this version comes together quickly with one bowl right in the microwave. It’s bright, tangy, and perfectly balanced between sweet and tart. This homemade lemon curd thickens in just minutes without a double boiler or stovetop fuss, making it ideal for filling cakes, topping scones, layering into parfaits, or spooning over pancakes.

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Have a ton of apples? Make applesauce. Have a ton of lemons? Make lemon curd! Lemon curd is bright, velvety, and perfectly balanced between sweet and tart. It’s delicious as a breakfast spread, layered into cakes, or spooned over yogurt or cottage cheese for a snack. You can find jars at the store near the jams and nut butters, but homemade tastes fresher, brighter, and so much better, and it only takes a few simple ingredients. Many traditional recipes use a double boiler and require straining, but I make my lemon curd in the microwave. It’s quicker, less fussy, and still turns out silky smooth with the same thick, glossy texture you want for spreading, filling, or baking.

Helpful Tips

• Microwave in 1-minute intervals only. Don’t rush it. Bursts causes hot spots and tiny bits of scrambled egg. Heat in 1-minute intervals and stir really well between each one.
• Stir thoroughly after every interval, scraping the bottom and sides. The edges cook first in the microwave. If you don’t mix it well, you’ll end up with an uneven texture.
• Do not let it boil in the microwave. If you see bubbling around the edges, stop and stir immediately. Boiling can cause curdling and a slightly grainy finish.
• Watch for the visual cues, not just time. It’s ready when it thickens enough to coat the back of a spoon and holds a clean line when you swipe your finger through it.
• Straining is optional. I don’t ever strain the curd, but if you want that silky, bakery-style finish, press it through a fine-mesh sieve.
• It thickens much more as it chills. It may look slightly loose when warm, but once cooled and refrigerated, it firms up beautifully. Always chill completely before deciding it needs more time.

5 from 44

Easy Lemon Curd

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Servings: 16 (2 cups)

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This easy homemade Lemon Curd recipe is sweet, tart, fantastic, and made in minutes! Use it as a spread or topping for your breakfast favorites, baked goods, and desserts.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 cup fresh lemon juice*
• ▢ zest from 3 lemons
• ▢ ½ cup unsalted butter, melted and cooled slightly

Instructions 

• In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest, and butter.
• Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.
• Remove from the microwave, and pour into small sterile jars. Allow to cool, then store in the fridge. (It will be thin at first, but will thicken the more it cools, typically several hours but ideally overnight to fully set.)

Video

Notes

*I can usually get 1 cup lemon juice from 5 medium to large lemons, but use this as a guide since all lemons carry different amounts of juice. 

Nutrition

Serving: 2tablespoons | Calories: 118kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 16mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 235IU | Vitamin C: 5.9mg | Calcium: 9mg | Iron: 0.2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Lemon Curd Step by Step

Gather all the ingredients together.

Combine eggs and sugar: In a large microwave-safe bowl, whisk together 1 cup granulated sugar and 3 large eggs until completely smooth and pale, with no streaks of egg white visible. 

Whisk in lemon and butter: Slowly whisk in 1 cup fresh lemon juice and the zest from 3 lemons until fully combined. Stir in ½ cup unsalted melted cooled butter, whisking until the mixture looks glossy and evenly blended.

Microwave in intervals: Microwave on high for a total of about 5 minutes, stopping every 1 minute to whisk thoroughly. As the mixture begins to warm and thicken, switch to whisking every 20-30 seconds. Be sure to scrape the bottom and sides of the bowl each time, since the edges cook first. Do not let the mixture come to a boil. If you see bubbling around the edges, remove it immediately and whisk well. 

Watch for thickening: The lemon curd is ready when it thickens enough to coat the back of a spoon and holds a clean line when you drag your finger through it. If using a thermometer, it should register 170-175°F.

Strain and store: Once thickened, remove from the microwave and, if desired, strain through a fine-mesh sieve for an extra silky finish. Pour the warm lemon curd into small sterile jars and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool at room temperature, then refrigerate. It will seem slightly thin while warm, but it thickens considerably as it chills. Allow several hours, or ideally overnight, for it to fully set.

Serving Suggestions

I love serving lemon curd in the spring when everything feels bright and fresh. It’s always on my table for Easter dessert, Mother’s Day brunch, tea parties, and bridal showers. I’ll spread it over warm scones or biscuits, spoon it onto toast or over lemon ricotta pancakes, use it as a filling for lemon sweet rolls, or mix it into plain Greek yogurt. For dessert, I use it to fill layer cakes, layer it into a lemon trifle, or swirl it into lemon blueberry bread or through cheesecake batter before baking. It’s one of those recipes I keep in the fridge because there are endless ways to use it.

How to Store Leftovers

• Fridge. Once the lemon curd is done cooking, remove from the microwave, and pour into small sterile jars. Allow to cool completely before chilling. The curd will thicken a lot the more it cools. You can store for up to 3 weeks in the refrigerator.
• Freezer. It also freezes well. Allow lemon curd to cool completely before freezing. Divide mixture into small clean jars with a lid, leaving at least a 1/2-inch gap for expansion. Freeze up to 1 year. Thaw in the refrigerator overnight and use within 3 weeks.

More Ways to Use Lemon

• Lemon Gooey Bars: These lemon gooey bars take lemon flavor to the next level with a triple dose of lemon from lemon cake mix, fresh zest, and a layer of lemon curd baked right in the center.
• Lemon Blueberry Bread: This moist lemon blueberry bread is packed with fresh blueberries and bright citrus flavor. It’s tender, buttery, and finished with a simple lemon glaze for the perfect balance of sweet and tart.
• Lemon Fruit Dip: This easy lemon fruit dip is light, creamy, and perfectly sweet with a fresh citrus twist. It comes together in minutes and is perfect for serving with berries, pineapple, or a colorful fruit platter.
• Lemon Blondies: These lemon blondies are soft, chewy, and bursting with bold lemon flavor. Topped with a sweet lemon glaze, they’re a bright and easy dessert that’s perfect for spring gatherings.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

My Lemon Curd recipe was originally published 2/10/11. It was retested and republished to be better than ever 3/26/26.