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Parenting Magazine & Directory for Monaco & the Cote D'Azur

Easy Homemade Microwave Lemon Curd

Easy Homemade Microwave Lemon Curd

By Sue Stokes

When I first arrived on the Côte d'Azur I was enchanted by the smell as I got off the plane in Nice. I now recognise that smell as the blossom from all the citrus trees growing along the French Riviera and its surrounding countryside. For centuries the local economy was based on processing this blossom which is used in the perfume and food flavouring industries and making jams and liqueurs from the fruit.
I have an abundance of lemon trees in my garden and there are only so many G&Ts with a slice of lemon that I can drink.
However, there are lots of other things you can make with lemons such as lemon drizzle cake, lemon tart, homemade fizzy lemonade and my favourite the sweet tart flavour of lemon curd. Lemon curd has lots of uses not just spreading on toast. I use it to flavour no bake cheesecakes as a topping on pancakes as a filler for sponge cakes and sometimes slightly heated til it goes runny as a topping on vanilla ice cream. Here is my quick and foolproof way of making it in a microwave.


250g Butter

350g-450g Sugar (use 350g for a sharp taste or 450g for a sweeter curd)

4 large lemons or enough to make 180ml of juice

4 large eggs

Ingredients Lemon curd

Put your jars in the oven at 100*C to sterilise whilst you are making the curd.

Gather and weigh all your ingredients.

Using a zester, remove the rind from the lemons and then press the juice until you have 180ml.

Put the butter, sugar, lemon rind and half the strained lemon juice into a large microwaveable bowl.

Cook uncovered on full power for 3 minutes, stirring halfway through cooking.

Stir well until butter has malted and sugar has dissolved.  Add remainder of the strained juice and beaten eggs.

Continue cooking uncovered on full power for 5 minutes or until mixture has thickened enough to cost the back of a spoon. Check and stir every minute. The curd will thicken more as it cools.


Pour into the hot jars. Screw on the lids and leave on the counter until completely cold. You will hear the loud pop as the jars seal when the contents contract.

Store in the fridge and use within 6-8 weeks.

Author: Sue Stokes is a British grandmother living on the Côte d'Azur who loves to cook for her kids and grandkids. She is a regular guest writer for Enfants D'Azur and shares lovely recipes for everyone to enjoy!

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