Lemon Curd

Directions

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
2. Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds). Pour into small sterile jars.
3. NOTES:
4. After squeezing the lemons, I poured the juice through a strainer to catch the seeds and pulp. The first batch, I did not strain out the pulp. I did notice tiny bits of pulp in the finished mixture but it was pleasant and I thought it added a bit of brightness to the taste. If you want yours silky smooth, strain out the pulp.
5. I whisked the eggs well to be sure they incorporated completely with no pieces of cooked egg in the curd.
6. The Lemon Curd can be stored in the refrigerator for several weeks. It can be stored in the freezer up to a year.
7. This recipe filled three glasses (each glass held about 3/4 cup) with a little leftover.