• 3 eggs
• 3/4 cup sugar
• 1 tbsp. grated lemon rind
• 1/2 cup fresh lemon juice
• 2 tbsp. soft butter

1. n a microwavable bowl whisk together eggs and sugar.
2. Whisk in lemon rind, lemon juice and butter. Microwave on high for 2 minutes; whisk until smooth.
3. Microwave on high for 2 to 3 minutes longer until it boils and thickens slightly; whisk again until smooth.
4. Let cool, then refrigerate (it will thicken a lot more as it chills).
5. May be stored in a covered jar in refrigerator for up to a week.

This is your basic lemon curd which is used as filling in a sandwich cookie, or in tarts or as a spread. Marlene