This is a super-easy lemon curd recipe I got from an Australian Women’s Weekly magazine a number of years ago. I’ve served it on scones, ice-cream, filling for cakes, etc. You won’t believe how easy this is; no double-boilers involved….it is absolutely fool-proof! Enjoy.

Easy, microwave Lemon Curd


  • 6 Tblspns. butter
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • Finely grated rind and juice of 2 lemons


  1. Melt butter in a large bowl on high in microwave for about 1 1/2 minutes. Add sugar, eggs, lemon juice and rind. Mix well. Cook on high in microwave about 3 minutes. Stir. Cook another 3 minutes, stir, and repeat until thick. (I usually microwave a total of 9-12 minutes, doing it 3 minutes at a time). Cool and keep in fridge up to 2 weeks.

Haven’t a clue, but if you’re worried about a heart attack, you’d better stay away from this stuff!!!!


superdupercakes Says... 2010-01-26 14:34:58

I tried this recipe and had trouble with the egg whites cooking in it and clumping up. Had to toss it out. I thougt I had mixed it well enough. Any ideas of what I might have done wrong?

daltonam Says... 2010-03-08 09:38:59

superdupercakes, I've never tried this recipe, but I know most other curds only call for egg yokes.

jawalleen Says... 2010-04-26 13:27:54

I made this today to layer between white cake and its very good. I used passion fruit puree instead of the lemon and it was to die for. I used the 3 eggs along with puree of 3 passion fruits. I set my micro for 9 min, cooked it 2 min, stirred, and stirred every 1-2 min. thereafter. I will def. be using this recipe again! Thanks for sharing Kiwi,,,

neascakes Says... 2010-06-18 16:22:48

I just made the recipe and it turned out beautifully. I used the 3 whole eggs. Thanks for sharing, it sure made the dreaded lemon curd be enjoyable!!! :)

SugarKissesCakery Says... 2010-07-07 17:21:50

Does a cake need to be refrigerated when filled with lemon curd?

bluenote865 Says... 2011-06-16 13:28:04

I used this recipe for my lemon meringue cupcakes, as a filling and it is the easiest curd I've ever made. I do take the extra step of straining it right after it's done cooking (still hot), just to be sure there aren't stringy little bits of egg white. Really is foolproof! Thanks for the recipe!

Suewillo Says... 2012-08-09 19:16:47

how much does this make? I need to make a lemon curd for a wedding cake. I am making an 8" 10" and 12" cakes and would like to have 3 layers of filling in each cake. I can't find any lemon curd that tells you how much it makes or how many layers it will fill. If anyone can help with this I would really appreciate it.

Thanks Sue

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