Monthly Archives: February 2008

Easy Lemon Curd

VERY easy. So easy. Ridiculously easy. Almost as easy as opening a jar and MUCH easier than driving to the store…

There are two ways to make lemon curd. One involves double boilers and careful stirring and sieving and many things that I don’t care about. The other involves a secret piece of equipment to be revealed in a moment.

Easy Lemon Curd


2 Lemons
1 cup sugar
3/4 stick butter (3 oz.)
3 eggs

You will need a ceramic or other non-reactive microwave safe bowl and a whisk.
You will need a microwave – there’s that mystery piece of equipment.

Melt butter in bowl in microwave. Keep a plate on top to eliminate nasty splatters and this should take between one and two minutes. Zest the lemons and juice them. Remove seeds. Add juice and zest to butter. Add cup of sugar to bowl . Crack in the three eggs. Whisk it all together VERY thoroughly. Then repeat the following until the curd is the right consistency: Microwave for 30 seconds and whisk thoroughly. Then again, and again until done. It takes me between 3 and 4 minutes for me. Might take a little longer for others.

At this point you have lots of lemon curd. You can still sieve it if you really want it smooth. I don’t bother.

I should point out that this is NOT something you can stick in a jar and expect it to keep for months. This method is for using. Still. I am sure that if you brought a jar as a hostess gift and told them to keep it in the fridge it would be more than welcome!

Now, here’s the best part. This is the best lemon curd you ever ate. Period. Bar none.

I make it with Meyer lemons for added subtlety.