This quick Microwave Honey Lemon Curd is life-changing! Made with fresh lemons and sweetened with honey, it’s the easiest no-stir lemon curd recipe you could imagine. Paleo.
I’ve made my stove top recipe for Paleo Lemon Curd more times than I can count. It’s a reliable recipe that makes silky smooth honey-sweetened lemon curd, ready to use in tarts, pies, parfaits, or on pancakes. However, it requires standing and stirring on the stove top for up to 20 minutes.
This Microwave Honey Lemon Curd takes a fraction of the time! Combine, whisk, microwave, whisk, repeat as needed! So easy and so good. I wanted to make a quick and easy Lemon Curd Fruit Dip and some mini Lemon Curd tarts, so this no-stir lemon curd recipe was ideal.
Here’s what you’ll need:
Ingredients for 5-Minute Microwave Honey Lemon Curd
- butter: grass-fed if you’re following a strict paleo diet, or use coconut oil
- eggs: farm fresh eggs often have darker yolks, which will produce a deep yellow lemon curd
- honey: liquid so you can easily whisk it with eggs
- lemon juice: freshly squeezed to avoid the metallic taste that may result from using bottled lemon juice. I only needed 2.
- lemon zest: best to use organic lemons and to wash the peel thoroughly first before zesting. Remember it’s much easier to zest a lemon before you squeeze it!
How to Make Microwave Honey Lemon Curd
- Begin by melting the butter in a glass measuring cup. Set aside.
- In a medium glass bowl, whisk the eggs with honey until well combined. Add lemon juice and zest and whisk again.
- Slowly add melted, cooled butter (or coconut oil) while continuing to whisk.
- Microwave on 50% power for 1 minute. Remove and give the mixture a good whisking.
- Return to the microwave and heat on full power for 1 minute. Whisk again.
- Repeat at 1 minute intervals until the mixture thickly coats the back of a metal spoon. The time will depend on the power of your microwave oven.
- Remove from the microwave and pour the mixture through a strainer into a clean bowl. Straining will remove the lemon zest and any bits of overcooked egg.
- Transfer to glass jars, cover and refrigerate.
- The honey lemon curd may seem thin, but it will thicken as it cools.
Ways to Use Lemon Curd
- Use as a filling for a luscious Gluten-Free Lemon Curd Tart with Berries or for Mini Lemon Curd Tarts.
- Layer it with whipped coconut milk as in this Meyer Lemon Mini Parfait.
- Make a creamy Lemon Curd Fruit Dip for strawberries or berry kabobs.
- Swirl it into yogurt or a bowl of oatmeal.
- Add a dollop to the top of this Flourless Lemon Almond Ricotta Cake
- Smear on pancakes for a morning treat.
- Eat it straight from the jar!
Easter, Spring and Summer parties, baby showers, bridal showers, Mother’s Day . . . there’s no end to the occasions that a dessert made with this 5-Minute Microwave Honey Lemon Curd wouldn’t be perfect!
Make this ahead of time to have on hand. It will last for two weeks or more if kept tightly covered in the refrigerator. And yes, you can freeze it, too. Enjoy!
5-Minute Microwave Honey Lemon Curd
- 6 tbsp butter*, or coconut oil
- 3 large eggs
- 1/3 cup liquid honey
- 1/2 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- Melt butter (or coconut oil) in a glass measuring cup in the microwave.
- In a separate glass bowl, whisk 3 eggs with 1/3 cup liquid honey. Add lemon juice and zest and whisk again.
- Slowly add cooled butter (or coconut oil) and whisk until well combined.
- Microwave at 50% power for 1 minute. Stir, then microwave at full power for 1 minute. Stir again. Repeat in 1 minute intervals, as necessary. The time needed will depend on the power of your microwave oven. When it thickly coats the back of a metal spoon, it's ready.
- Remove the bowl from the microwave and pour the lemon curd through a strainer to remove zest and any possible bits of cooked egg. It may seem too thin, but it will thicken as it cools. Once cool, store in the refrigerator.
- Use grass-fed butter for paleo diet
- Freshly squeezed lemon juice is necessary in this recipe. Bottled lemon juice can sometimes produce a metallic taste in lemon curd.
- This recipe makes 1.5 cups of lemon curd. Nutrition information was calculated for 1 serving of 2 Tablespoons.