When Life Gives You Lemons, Make Lemon Curd


I had a surprise delivery of some home-grown California sunshine in the form of citrus~ lemons, limes and a few grapefruit!

Thank you Jain!


Some California sunshine along with a few cocktails :)

is just what the doctor ordered after a winter blast!


We are big fans of lemon curd, which I usually buy jars of at Trader Joe’s. I wanted try making it using one of several microwave recipes I had seen. I was amazed at how easy and good this is, ready in 15 minutes with only 5 to 6 minutes of cooking time!


Easy Microwave Lemon Curd,

adapted from Allrecipes

Makes 2 cups


1 cup white sugar

3 eggs

1 cup fresh lemon juice (approximately 4 large lemons)

3 lemons, zested*

1/2 cup unsalted butter, melted


In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (Microwaves vary, so this could take anywhere from 4 to 8 minutes.)

  Strain the curd through a fine-mesh sieve (to remove any white egg bits and for a smooth texture) into a sterile jar. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.

 Store for up to three weeks in the refrigerator.

* When zesting any citrus, use only the colored part of the peel, not the pith or white part underneath which is bitter. For an even smoother curd, combine the zest with the sugar in a food processor, and process until finely ground. Proceed with the recipe as directed.


You can find a printable recipe here.

Lemon Curd Flower Tartlets

I saw these adorable

Lemon Curd Flower Tartlets on Pinterest,

fun for a shower, tea time or

blooming treat when you’re craving flowers!


These are easy to make with a package of refrigerated pie crust dough, cookie cutter, mini muffin tin and lemon curd.


Unroll your pie crust. I used a 3 1/2 inch flower cookie cutter ended up with 12 flowers per pie crust, re-rolling the scraps.


Press pie crust flowers in mini muffin tins.

Prick the bottoms of the unbaked shells with a fork.


Bake at 425 degrees for about 5-7 minutes

until golden brown. Move to wire rack to cool.


Dust flower shells with powdered

sugar and fill the lemon curd.


Top lemon curd flower with a berry center

if you’re not snowbound and out of berries :)


Here are some of other favorite

ways to enjoy lemon curd. . .

Flower Fairy Cake

Between layers of store-bought angel food cake

with berries and whipped cream. . .


Or in a jar with cake and fruit for a picnic. . .


Or in chocolate cups with strawberries for tea. . .


Or in mixed with cream cheese for a filling for crepes,

with or without edible flowers :)


Or in mini parfaits . . .

Gingerbread Cranberry & Lemon Curd Trifle

Or in a trifle, using any kind of cake

but especially good with gingerbread.

Easy Microwave Lemon Curd

When Life Gives You Lemons,

Make Easy Microwave Lemon Curd :)

Thank you for your visit, sharing with:

 Metamorphosis Monday

  40 comments for “When Life Gives You Lemons, Make Lemon Curd

  1. February 19, 2014 at 6:07 am

    Now that is a great gift Mary! Lemon curd is on my list of new foods to try, it always looks tasty. There’s my favorite cake again, it always makes me smile:@)
    PS-Bet you never dreamed you’d get a snowy pic like that on your dock!

  2. February 19, 2014 at 6:59 am

    I love lemon curd but never made it. It sure looks easy enough to make. Need try it. Need some sunshine this winter!☀😊

  3. February 19, 2014 at 6:59 am

    Mary, your photo made me want to lick the curd right off that spoon! :) Your artistry with food is so evident in all the other photos using curd. Pinning!

  4. Linda
    February 19, 2014 at 7:25 am

    I so enjoy your blog, Mary, and appreciate your gifted eye. The lemon print you’ve used as a backdrop in this blog is just beautiful. I’m wondering, is it a tea towel or a print? Is it currently available somewhere? Love it!!

    • February 19, 2014 at 7:28 am

      Hi Linda, it’s a kitchen towel I found last summer on Amazon :)

  5. February 19, 2014 at 7:55 am

    I love lemon curd especially on gingerbread. I was delighted when I found out it was really pretty easy to make.

  6. February 19, 2014 at 8:00 am

    Hi Mary! Isn’t Jain the sweetest for sending you those bits of sunshine? It is so hard to believe that she is harvesting her yummy citrus when most of us are buried under ice and snow! Your lemon curd looks delicious and so easy in the micro too. I love it on scones. Give me one of your warming winter cocktails on the side and I’ll be very happy! Linda

  7. February 19, 2014 at 8:08 am

    Oh my gosh – I love lemon anything! Pinning, thank you!

  8. paula
    February 19, 2014 at 8:27 am

    Beautiful pictures of course, you even make the juicer and measuring cup lovely !! Looks yummy, I am definitely printing this recipe ! Love that towel ,
    Have a sunny day

  9. February 19, 2014 at 8:43 am

    Oh my goodness, this post is a feast for the eyes! What wonderful food ideas you have shown us. I am intrigued by the creeps with pansies in them. I was just thinking on the weekend that I should make creeps. I used to make them all the time but haven’t in years. Thanks for the inspiration Mary

  10. February 19, 2014 at 9:36 am

    Oh Yum, Mary!! I’ve wanted to try lemon curd for a long time. I have a microwave recipe from Southern Living (last spring). Have you seen that one? I think this seems much easier than making it on the stove top.

    All your recipes using lemon curd look wonderful and so pretty. I’m definitely going to have to make some! :) Thanks for sharing and have a great day!



  11. Carolyn Ericson
    February 19, 2014 at 9:41 am

    Looks delicious. Fresh lemons from Cali, lucky ducks.

  12. February 19, 2014 at 9:48 am

    Beautiful photography! I’ve never used lemon curd, these are great ideas!

  13. Carol Scalise
    February 19, 2014 at 9:58 am

    The lemon curd looks delicious but I don’t have a microwave can I make this on the stove top?

  14. February 19, 2014 at 10:25 am

    Wow!! I love your posts, they are so beautiful and inspirational!! I’m definitely making this today!! Cheers, Colette

  15. February 19, 2014 at 10:30 am

    The angel food cake layered with cream and lemon curd would be my first choice, but it’s so gorgeous I’d have a difficult time putting a spoon into the picture perfect presentation. You even have baby strawberries off the vine!
    I know the box of citrus was a welcomed gift. It amazes me that Jain grows all of this on her property.

  16. Carol Scalise
    February 19, 2014 at 12:18 pm

    Thank you Mary I will give Ina’s recipe a try

  17. Debbie
    February 19, 2014 at 4:43 pm

    That first picture literally screams SUMMER. Thanks, I needed that.

  18. February 19, 2014 at 6:28 pm

    yummmmmmmm~I have wanted to try making lemon curd for a long time, thanks for sharing such an easy recipe and all the fabulous ways you’ve used it! What a package of heaven to receive after your recent snow, there’s nothing better than fresh Calif citrus! I have stopped reading Jain’s blog several times when this former Calif girl found her pics of Calif sunshine to be just torture! Love your tea towel [?]

  19. February 19, 2014 at 10:26 pm

    I just love anything LEMON!! Your pictures are scrumptious!! Hugs to you, Chloe and Gracie!! Hope all is well. We sure have had SNOW this year!!
    xo Jeanne, Chloe and LadyBug

  20. February 20, 2014 at 5:08 am

    This looks completely yummy, and I am definitely putting it on my list of things to try. The post kind of makes me want to host a little tea,

  21. February 20, 2014 at 9:56 am

    Yum! I love lemon curd, and I always crave citrus in winter. Lovely post, Mary!

  22. February 20, 2014 at 10:28 am

    We love anything “lemon” in this household and lemon curd is one of our favorites!…I so love seeing your gorgeous creations with the lemon curd…I so remember that gorgeous cake!…pinning away Mary! Have a great day!

  23. February 20, 2014 at 1:35 pm

    great fun to see my lemons and limes being put to a good use… DESSERT! curd is so darn easy and delish, i make it all the time, but i never add the butter, just some extra calories i should be skipping…

    love seeing all your desserts rearranged for our pleasure, and of course, you know i am ALWAYS smitten with lemons! i brought over several crate loads of citrus to the beach, i have done nothing with it… its so easy to use at home, here, in the land of blue and green, i just look at the bright colors and think maybe tomorrow… i need to move somewhere where i think that about the color chocolate!

  24. Rattlebridge Farm
    February 20, 2014 at 7:38 pm

    Mary, your opening photo is a smile-maker–so pretty and cheerful. Lemons were the perfect gift after 10 inches of snow. It’s boggling to see it piled on your outdoor table! I’m a curd Philistine, never made it, but after reading your post, that’s going to change. Your array of recipes prove that lemon curd is delicious and versatile. I love your berry layer cake–it’s on the “cover” of my dessert board at Pinterest–but I’m hard pressed to choose a favorite. Love them all.

  25. February 20, 2014 at 8:20 pm

    Yum, Mary. My mouth is watering. Pretty photos.

  26. February 21, 2014 at 2:48 am

    I have shied away from the microwave version for fear of it being rubbery, but yours looks so delicious I may have to give it a try. Your many uses have my mouth watering.

  27. February 21, 2014 at 7:47 am

    What a wonderful gift, Mary, and your lemon curd looks yummy. I made a microwave version from King Arthur Flour and loved the results, too. All your beautiful pictures are making me hungry!!! xo

  28. franki
    February 28, 2014 at 11:04 am

    TOTAL YUM!!! franki

  29. April 18, 2015 at 8:21 pm

    Help! I made your microwave lemon curd recipe today, only I didn’t know one thing that turns out to really matter – AVOID THE PITH! I adore lemon curd, but this is BITTER and hateful. I searched the web for a fix and found out that I was only to take the very thin bright yellow surface and that the pith is bitter. Clearly my problem. I tried adding more sugar but it didn’t help. Do you have a magic trick that will save this batch? And if so, could you please e-mail it to me? Thanks!

    • April 18, 2015 at 8:59 pm

      Hi Lynette, Sorry your lemon curd is bitter. When you zest, you use only the yellow of your lemons. I’ll edit my post to make sure everyone knows that in the future. I’m not sure if there is a fix. I googled how to take the bitter out of food and found this. It can’t hurt to try it at this point. Good luck!

  30. Kathy G
    May 8, 2015 at 1:55 am

    Hi Mary,
    Stopped by to tell you I made this tonight to experiment before I make it for a couple friends for Mothers Day. I have never tasted lemon curd, and oh my, what a delectable treat. Your recipe is so quick and easy. I am so excited to be able to make so many treats on a moments notice with so few ingredients on hand.

    I used a fine micro plane to zest the yellow part of the lemon, it worked well to eliminate the white bitter pith, and also easily melded into the sauce leaving no trace and eliminating the need to put in food processor. I also used your recipe and cooked on stove top to keep the temperature below a simmer and not overcook. Thought you may like to know, as you are great with the ways you share with us to keep things simple yet wonderful.

    Thank you for sharing all that you do, you are such an inspiration to so many.


    • May 8, 2015 at 5:35 am

      Hi Kathy, I’m glad you enjoyed it, lemon curd is definitely a treat! Thanks for your kind words, have a wonderful weekend :)

      • Kathy G
        May 8, 2015 at 2:34 pm

        Mary, So nice to know you got my note on an older post of yours, thanks for reply. I have revisited older posts and leave reply and am glad you can get them.

        First thing this morning tasted it again; I can’t believe how amazing that lovely lemon is!!!
        So thrilled with this 5 star gift you passed along to us.

        I am newly retiring from long career in psychology, (therapist), I have so enjoyed and am so excited to have found your site which has helped me discover a whole new dimension to life, enjoying every season, taste,… as you have quoted before. Thanks again for your kindness and generosity :-))).

        Warm Regards
        Kathy G

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