Martha's microwave lemon curd

Tireless volunteer and renowned gourmet cook Martha Hart  passed away in Baptist Hospital during the days following Hurricane Katrina. Months later, we were thrilled to find a copy of Martha’s famous lemon curd recipe written in her own hand. This makes a cheery homemade gift and is an instant, elegant dessert when spooned into a baked tart shell.


  • 1 cup sugar
  • 2/3 cup lemon juice
  • 1 cup unsalted butter, melted
  • 2 whole eggs
  • 2 egg yolks


Combine sugar and lemon juice in a bowl; whisk together. Whisk in butter. In another bowl, beat whole eggs with egg yolks, then whisk eggs into the lemon juice mixture.

Transfer mixture to an eight-cup glass measuring cup. Microwave on high for 1 minute, then whisk well. Repeat microwaving and whisking five to eight times.

Cool and store in jars. Can be refrigerated for up to six months.

Makes 3 cups

Recipe compliments of Martha Hart

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