Cook and Scale
Microwave Lemon Curd in a Mug
2 servings · 9 min total
Silky, tangy lemon curd made in minutes with a burst-and-whisk microwave technique that keeps the eggs perfectly smooth, no stovetop required.
Ingredients
- 3 egg yolk
- 1 egg
- 80 g white sugar
- 4 tbsp lemon juice
- 1 tbsp lemon zest
- 30 g butter, cubed
- 1 pinch salt
- ½ tsp vanilla extract
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the lemon base — In a large microwave-safe bowl or jug, whisk together the egg yolks, whole egg, white sugar, lemon juice, and lemon zest until smooth.
- 2.
Stir in the butter — Add the cubed butter and stir it into the mixture.
- 3.
Microwave in short bursts — Microwave on medium power (about 50%) in 30-second bursts, whisking vigorously between each one, for a total of 3-4 minutes. This gentle, repeated burst-and-whisk method is essential to stop the eggs from scrambling.
- 4.
Check the curd's thickness — Check the consistency after each burst by running a spoon through the curd: it is ready when it thickens enough to coat the back of the spoon.
- 5.
Cool and chill the curd — Stir in the vanilla extract, let the lemon curd cool slightly, then chill before serving over scones or as a dessert topping.