A Zesty Treat for One or Two

Sometimes the craving for bright, sweet Lemon desserts hits hard, but the idea of making an entire large jar of filling feels overwhelming. I had a lazy Sunday morning where I desperately wanted a little citrus spread for my single scone, but I didn’t want to dirty a double boiler or use up half a carton of eggs.

That quiet morning inspired this Small Batch Microwave Lemon Curd recipe. It makes just enough to satisfy a sudden craving without leaving you with weeks of leftovers to manage.

Why This Small Batch is a Big Winner

You are going to completely fall for this recipe because it is the ultimate quick fix. Here is why you will love having this in your back pocket:

• Perfectly Portioned: It yields about half a cup, which is the perfect amount for a weekend breakfast or filling a few Lemon curd cookies.
• Zero Waste: It uses just one whole egg, meaning you do not have to figure out what to do with leftover egg whites.
• Incredibly Fast: You can go from craving to enjoying a warm, tart spread in under 5 minutes.

Everything You Need

• 1 large whole egg: Room temperature. Using a whole egg ensures a quick set in the microwave.
• 1/3 cup granulated sugar: Just enough to cut the sharp acidity of the lemon.
• 1/4 cup fresh lemon juice: Please use a real lemon; bottled juice will taste artificial in such a small batch.
• 1 teaspoon fresh lemon zest: Zest the lemon before you juice it to capture the best aromatic oils.
• 2 tablespoons unsalted butter: Melted and slightly cooled.

Crafting Your Curd

• STEP 1In a medium, microwave safe glass or ceramic bowl, vigorously whisk together the whole egg and the granulated sugar until completely smooth and pale.
• STEP 2Whisk the fresh lemon juice, lemon zest, and melted butter into the egg mixture until thoroughly combined.
• STEP 3Place the bowl in the microwave and cook on high power for 30 seconds.
• STEP 4Carefully remove the bowl and whisk the mixture vigorously. This prevents the edges from cooking faster than the center.
• STEP 5Return the bowl to the microwave and cook for another 15 seconds. Remove and whisk vigorously again.
• STEP 6Continue microwaving in 15 second bursts, whisking thoroughly after every single one, until the mixture coats the back of a spoon. This entire process usually takes only 1 to 2 minutes total.
• STEP 7Push the hot mixture through a small, fine mesh sieve into a small jar or ramekin to remove the zest and any cooked egg bits. Let it chill in the refrigerator for at least 1 hour to thicken fully before using.

Fun Twists and Serving Ideas

• Midnight Snack: Smear it over a toasted slice of brioche for an instant, decadent late night treat.
• Quick Cake Filling: It is the exact right amount to fill the center layer of a small, 6-inch Lemon curd cake.
• Yogurt Cup: Swirl the entire batch into a large bowl of plain Greek yogurt for a protein packed, vibrant breakfast.
• Mug Cake Upgrade: Serve a generous dollop over a warm, vanilla microwave mug cake.

Pro Tips

• Do Not Walk Away: Because this is such a small batch, it cooks incredibly fast. Never microwave it for more than 15 seconds at a time after the initial burst.
• Whisk Aggressively: The key to a smooth texture in the microwave is vigorous whisking between bursts. Scrape the sides and bottom of the bowl well.
• Watch for the Coat: Stop microwaving the second it coats the back of your spoon. It will look slightly runny while hot but will firm up beautifully in the fridge.
• Strain Immediately: Do not skip the sieve, even for a small batch. It takes ten seconds and ensures a perfectly silky texture.
• Use a Decent Sized Bowl: Even though it is a small batch, the egg will cause the mixture to foam and rise slightly in the microwave. Use a bowl that holds at least 2 cups to prevent overflow.

Small Batch Microwave Lemon Curd

This small batch microwave lemon curd is a quick, bright, and tangy citrus spread made with one whole egg, fresh lemon juice, sugar, and butter. Ready in just a few minutes, it makes about half a cup of silky lemon curd—perfect for scones, toast, yogurt, cookies, or a small cake filling.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Servings: 8 tablespoons

Course: Breakfast, Condiment, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Small Batch Microwave Lemon Curd

• 1 large whole egg room temperature
• 1/3 cup granulated sugar
• 1/4 cup fresh lemon juice freshly squeezed
• 1 tsp fresh lemon zest finely grated
• 2 tbsp unsalted butter melted and slightly cooled

Equipment

• Microwave
• Microwave-Safe Glass or Ceramic Bowl
• Whisk
• Measuring Cups and Spoons
• Fine mesh sieve
• Small Jar or Ramekin

Method

 

1. In a medium microwave-safe glass or ceramic bowl with a capacity of at least 2 cups, vigorously whisk together the whole egg and granulated sugar until smooth and pale.
2. Whisk in the fresh lemon juice, lemon zest, and melted butter until thoroughly combined.
3. Place the bowl in the microwave and cook on high power for 30 seconds.
4. Carefully remove the bowl and whisk the mixture vigorously, scraping the sides and bottom to prevent the edges from cooking faster than the center.
5. Return the bowl to the microwave and cook for another 15 seconds. Remove and whisk vigorously again.
6. Continue microwaving in 15-second bursts, whisking thoroughly after each interval, until the mixture thickens enough to coat the back of a spoon. The total cooking time is usually about 1 to 2 minutes, depending on microwave power.
7. Immediately pour the hot mixture through a small fine mesh sieve into a clean jar or ramekin to remove the zest and any cooked egg bits. Let cool, then refrigerate for at least 1 hour until fully thickened.

Notes

Storage: Store in an airtight container in the refrigerator for up to 10 days.

Serving ideas: Spread over toasted brioche or scones, use as a filling for a small lemon cake, swirl into plain Greek yogurt, or spoon over a warm vanilla mug cake.

Tips for success: Use a glass or ceramic bowl with enough room for the mixture to rise slightly as it heats. After the initial 30-second cooking interval, microwave only in 15-second bursts. Whisk vigorously after every interval, scraping the sides and bottom of the bowl. Stop as soon as the curd coats the back of a spoon; it will thicken further as it chills. Strain immediately for the smoothest texture.

If using salted butter, the curd will have a slightly saltier flavor. Avoid doubling this recipe because the microwave cooking time changes with larger quantities; prepare a standard batch instead.

FAQs

How long does this small batch last? Stored in a little airtight container, it will keep in the refrigerator for up to 10 days.

Can I double this recipe? If you want to double it, I recommend using my standard Quick 10-Minute Lemon Curd Recipe instead, as microwave times change significantly when you double the volume of liquid.

Why did my small batch turn into scrambled eggs? This happens if you cooked it for too long at one time (e.g., a full minute straight) or if you did not whisk it well enough between the 15 second bursts.

Can I use a microwave safe plastic bowl? It is highly recommended to use glass or ceramic. Sugar gets incredibly hot in the microwave and can sometimes warp or pit plastic containers.

Do I have to use unsalted butter? If you only have salted butter, you can use it, but the final spread will have a slightly sharper, saltier undertone.

A Cozy Wrap Up

This Small Batch Microwave Lemon Curd Recipe is the perfect little trick for when you need a bright, sunny pick me up without the commitment of a large project. It is fast, reliable, and absolutely delicious. I hope this easy method brings a little burst of joy to your next quiet morning or sudden dessert craving!

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