Lemon Curd

Directions

Wash and dry the lemons.

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Zest 2 whole lemons and set aside.

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Juice lemons, straining out the pulp and seeds, until reaching one cup of lemon juice. It usually takes about 4 lemons. Set juice aside.

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Choose a microwave-safe bowl large enough to accommodate all ingredients. To prevent boil-overs, the contents should fill no more than 1/4 of the bowl.

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Whisk together the sugar and eggs until smooth.

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Stir in lemon zest, lemon juice and butter.

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Cook in the microwave for one minute intervals, whisking after each minute until the mixture is thick enough to coat the back of a metal spoon. (It will thicken much more when cooled.) Depending on your microwave it can take anywhere from 4 to 10 minutes. The curd's temperature should have reached at least 185 degrees F.

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Remove from the microwave, whisk one more time.

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Strain the curd through a fine-mesh seive to remove all the white egg bits to ensure a perfectly smooth curd.

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NOTE: Store for up to three weeks in the refrigerator. Freeze for longer storage.

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