Microwave Lemon Curd with Lime and Orange Versions

lime curd with poppy seed rolls

Poppy Seed Rolls with Lime Curd

I have a new vice! Lemon Curd.

Up until now, I always purchased lemon curd in a jar. An expensive little jar! But those days may be over.

Making your own means variations are numerous.  In addition to lime curd or orange curd, consider strawberry, raspberry or cherry juice.

Unfortunately, I can’t stop thinking of new ways to eat it once I discovered how easy it is to make myself.

  • Add to yogurt. For example, a tablespoon of lime yogurt + 3/4 cup plain Greek yogurt + a sprinkle of toasted coconut = fantastic afternoon snack or light dessert.
  • Substitute for jelly on anything from toast to rolls to waffles.
  • Filling for a tart or a layer cake.
  • Make easy, easy lemon (or lime or orange, etc.) squares. (Recipe coming soon.)

You can cook this on top of the stove but it’s easier in the microwave. Using the blender to mix it up is important to get a smooth, creamy texture in the final product.

The freshest ingredients are vital. Use FRESH lemon juice and REAL, good quality butter.

lemon curd with eggs 2

Lemon Curd

An important note about grating the rind:   I can’t overstate the usefulness and desirability of a microplane grater. It  actually makes grating rind an enjoyable experience. No more scraped knuckles or difficult scraping of the rind out of a grater. Be careful not to grate too deep into the skin of the fruit. The white part adds a bitter taste you want to avoid.

Get out your 2-quart batter bowl and whisk.  If you still don’t have a large pyrex batter bowl, take yourself down to Wally World and pick one up. They are cheap and extremely useful in the kitchen–especially if you cook with me.

lemon curd storyboard_edited-1  


curd in blender2


close up spoon orange curd

Orange Curd

Lime Version: Substitute lime juice for the lemon and grated lime for grated lemon.

Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice.

Note: I like to add a touch of food coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.

BE WARNED that eating with a spoon straight from the jar is not a good idea.  It could lead to a downward spiral with unpredictable consequences.

Microwave Lemon Curd with Lime and Orange Versions
Recipe type: Dessert
Use the blender and a microwave to make your own lemon, lime or orange curd
  • ¾ cup sugar
  • ½ cup fresh lemon juice
  • grated rind from 2 lemons
  • 3 eggs
  • 1 egg yolk
  • ½ cup butter
  1. Combine sugar, juice and grated rind in blender. Blend on highest speed until you can barely see grated rind.
  2. Add eggs and pulse several times.
  3. Melt butter in 2-quart batter bowl. Pour into blender through hole in lid while machine is on low.
  4. Pour mixture back into 2-quart batter bowl and microwave on HIGH for 3-4 minutes, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don't let mixture boil. It should be thick, with a nice coating over the spoon. It will thicken when chilled.
  5. Store in clean glass jars in the refrigerator for 3-4 weeks or up to a year in the freezer.
Lime Version: Substitute lime juice for the lemon and grated lime for grated lemon. Orange Version: Grate rind from one orange and one lemon. Substitute orange juice for the lemon juice. I like to add a touch of food coloring to the lime and orange. Otherwise they are yellow and look almost identical to the lemon.

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{ 19 comments… read them below or add one }

Judy April 13, 2014 at 12:42 pm

Im wondering if curd can be made with honey as I do not eat sugar


Amanda April 18, 2013 at 9:45 pm

I’m so glad I stumbled across this on Pinterest! My husband can’t have anything with little seeds in it, but loves jam. I will be making him some orange curd for his toast! Thank you thank you again.


Joy February 22, 2012 at 6:57 pm

Getting back to this Lemon curd you really need a warning label say it is too addictive and easy to make!!!! Putting it with the homemade Greek yogurt just makes it all the better or worster(Yes, I know that isn’t a real word but for this it fits just oh so well.LOL My taste buds don’t want to stay out of it.


Joy February 21, 2012 at 7:17 pm

This lemon curd…..OMHD!!! (Oh, my heavenly days) Is beyond delicious, easy and did I say delicious?..Yummmmmmyyyyyy!! Thanks so much Paula.


Paula February 22, 2012 at 6:28 am

So glad you liked it Joy. This is a good time of year to make it too.


Joy February 21, 2012 at 3:17 pm

So sad, I had a flop yesterday too.. Only second time ever…I don’t know what happened? But will let you know when I get a good one and take so detailed notes.


Paula February 22, 2012 at 6:23 am

Are you referring to homemade yogurt? pr


Joy February 16, 2012 at 4:22 pm

Well, looks like you have done it a again! Another addiction…I have been making Greek Yogurt from your site for at least a year now, after trying many different recipes. Your’s is the best!! It is so good I trade it for a massages once a month, so very worth it. Although, for me, I do use the range top instead of the microwave. It is just a personal preference.
Oh, and I have come across a recipe to use the whey other than your cinnamon biscuits (which are heavenly),I use it to make fresh ricotta so much better that that you by in the markets.
I will be making the lemon curd in the morning…I can’t wait!
Thank you for your lovely site you have some really great recipes and ideas.


Paula February 19, 2012 at 7:33 pm

Hi Joy, Thanks for the website for the ricotta. I tried it this afternoon, without success. Not sure what I did wrong but it reminds me how some of my readers feel when their yogurt doesn’t work. Have a great week. pr


Michy February 1, 2012 at 4:26 pm

My daughter and I just made a batch of this…yummy! We will let it cool down a bit in the jar before setting it in the frig.


Michy February 1, 2012 at 2:10 pm

My daughter and I will be making this recipe tonight! I saw your homemade yogurt recipe and will be trying that one as well.

Thank your for sharing!


Eva February 27, 2010 at 9:02 pm

mmmm i love assorted curds. i have a little jar of lime curd in the fridge right now. never done it in the microwave though, i’ll have to hold on to this for next time


Margaret February 23, 2010 at 9:48 am

I LOVE lemon curd. But it has always been so tedious to make. This recipe is fantastic. Now I WILL make it more often.


Mimi February 22, 2010 at 1:50 pm

I like that your recipe uses whole eggs, no orphaned egg white.


Romaine February 22, 2010 at 4:34 pm

Actually, there is one orphaned egg white. The extra egg yolk seems to make the curd less grainy and silky smooth. I’ve tried it both ways.


Susan February 21, 2010 at 10:09 pm

Wow! That looks fabulous and I love the variations. I have a Mircoplane grater and use it all the time. I used it today when I made Honey-Wheat cookies.


Jill February 21, 2010 at 8:49 pm

I haven’t made lemon curd forever. I need to make it soon and try your great microwave method. Aren’t Microplane graters the best? I have two and love them!


carlton holt February 21, 2010 at 4:27 pm

I’m impressed.
And all this time I thought u were just a pretty face.


mike February 21, 2010 at 9:27 am

From a recovered curdaholic: gee, thanks. I thought I was past this…. isn’t curd just the greatest? I had never bought it before, but started making it from scratch and now – will probably never buy it! Wonderful stuff – it makes a terrific filling between cake layers or on a cheesecake or… oh here I go again. This looks even easier than stovetop! Beautiful!


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