Homemade Lemon Curd

To make homemade lemon curd in the microwave, whisk together 1 cup of granulated sugar, 2 large eggs, 0.5 tsp of kosher salt, and 0.66 cup of fresh lemon juice in a microwave-safe bowl. Add 4 tablespoons of cubed unsalted butter and microwave the mixture in 1-minute intervals, stirring after each, until it thickens enough to coat the back of a spoon, which usually takes about 4 to 6 minutes.

Yes, you can make a vegan lemon curd by substituting the eggs with a combination of cornstarch and plant-based milk. Use 2 tablespoons of cornstarch mixed with 4 tablespoons of water to replace each egg. This will help achieve a similar thickening effect while keeping the recipe egg-free.

Store your homemade lemon curd in an airtight container in the refrigerator. It can last for up to 1 week. If you want to keep it longer, consider freezing it in small portions. Just make sure to leave some space in the container for expansion.

Lemon curd pairs wonderfully with a variety of desserts. You can spread it on scones, use it as a filling for cakes or tarts, or mix it into yogurt for a refreshing treat. It's also great as a topping for pancakes or waffles!

If you don't have granulated sugar, you can use brown sugar for a richer flavor. For the butter, coconut oil can be a good dairy-free alternative. Additionally, if fresh lemons are not available, bottled lemon juice can be used, but fresh juice will yield a brighter flavor.