Lemon Curd Recipe

One of the all-time best desserts, in our humble opinion, is lemon curd. It's tangy yet creamy at the same, it's light but still filling, and it's so dang versatile! The one and only downside to lemon curd is that it can be a pain to get just right. Traditionally made in a metal bowl over a double boiler, lemon curd takes twenty or so minutes to come together and more often than most home chefs would like, turns out a bit a curdled.

Chef Tara Rylie of RylieCakes knew there had to be a better way, so she created one. This microwave-only lemon curd cuts out all the fancy steps and creates one mind-blowingly delicious curd you'll be tempted to put on just about everything! Looking for some suggestions? We love spreading the stuff on English muffins, scones, shortbread cookies, or even using it to top off our next pavlova. Of course, you can always just eat it with a spoon — we won't tell!

There's nothing we love more than a lemon curd recipe that knocks your socks off and only takes around ten minutes to whip up. First things first, gather all your lemon curd ingredients, a bowl, and a whisk. Combine your sugar, eggs, and egg yolks in a medium bowl and whisk until thoroughly combined. Then, whisk in your lemon juice and toss your cubed butter on top. Just like that, you're ready to start cooking! 

Though simple, there aren't many substitutions that can be made in this recipe without compromising the end product. However, you can substitute the lemon juice and lemon zest for that of a lime or grapefruit, both of which are just as dreamy as the lemon itself.

Next, you'll begin to cook your lemon curd in the microwave. Nuke your curd in thirty-second intervals, whisking well after each addition. This process will take four to six minutes, all depending on the strength of your microwave. The curd will remain pretty loose the first minute or two as your butter melts. After the butter melts, you'll notice the curd will start to thicken with each thirty seconds.

You'll know your lemon curd is done when you can coat the back of a wooden spoon and run your finger down the center. If the curd holds its place, it's done. If the curd runs into your finger line, it needs to cook a little longer. If you are unsure, it is okay to cook your curd in ten second intervals when you near the end. It may take a little longer, but you'll get the exact consistency you're looking for.

If your curd has a few cooked egg bits in it, simply use a spatula to push curd through a fine, mesh sieve and into a clean bowl.

Lastly, add your lemon zest to the curd and fold in with a spatula. Let the curd cool to room temperature before placing in an airtight container in the refrigerator. Lemon curd is best served cold, so give it ample time to cool down completely (best if sets overnight) in the refrigerator before devouring. Lemon curd can be kept for up to ten days.