Microwaved lemon butter

Lemon butter (also known as lemon curd) isn’t quite the go-to spread we reach for when topping our toast like it used to be, but I think it should have a 2025+ revival! This butter is like breakfast and dessert all rolled into one – tart and yet sweet – and so deliciously tangy on the tongue. Spread it over toast, bread rolls or pancakes, or use it as a dessert filling, it’s up to you. Best of all, it only takes 20 minutes to make… in the microwave! 

How to make microwaved lemon butter: key tips

Using just 4 ingredients and the microwave, this butter is quick and easy to make. Simply start by whisking the butter, sugar and fresh lemon juice in a microwave-safe bowl before adding the eggs. Some lemon butter recipes involve whisking the butter into the heated mixture, which runs the risk of the mixture splitting. This unique method of creaming the butter, sugar and eggs ensures the lemon butter stays emulsified when thickening in the microwave. 

After microwaving for a minute, it’s really important to give the mixture a good whip with a whisk, as well as after another 2 minutes in the microwave and again at the end. If you were cooking lemon butter on the stovetop, you would whisk constantly to help prevent the eggs scrambling in the mixture and the fat (butter) and acid (lemon juice) from splitting. You want that lovely smooth glass-like emulsion that lemon butter is known for and whisking is the key.

When your lemon butter is ready, the mixture should coat the back of a spoon and when you run a finger down the back of the spoon a distinct line will form. If it’s not quite thick enough, pop it back in the microwave in 30-second bursts (whisking in between) until you’re satisfied.

Key ingredient in this microwaved lemon butter recipe

Fresh lemon juice makes this butter zing! In Australia, Meyer lemons are the sweetest and are the best to create an elegant smooth butter. Lemonade lemons will also work well.

When life gives you lemons, you can make all kinds of wonderful things! Here are some delicious ways to use up lemons. And if you can’t get enough of fruity curds, try these 13 fruit curds to enhance your desserts.

This recipe was originally submitted by DI1808, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.