3/4 cup sugar
1 tbsp. grated lemon rind
1/2 cup fresh lemon juice
2 tbsp. soft butter
n a microwavable bowl whisk together eggs and sugar.
Whisk in lemon rind, lemon juice and butter. Microwave on high for 2 minutes; whisk until smooth.
Microwave on high for 2 to 3 minutes longer until it boils and thickens slightly; whisk again until smooth.
Let cool, then refrigerate (it will thicken a lot more as it chills).
May be stored in a covered jar in refrigerator for up to a week.
Pairs Well With
This is your basic lemon curd which is used as filling in a sandwich cookie, or in tarts or as a spread.