Barbara Kafka's Lemon Curd

1. 1

   Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish.

2. 2

   Cover tightly with microwave plastic wrap.

3. 3

   Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes.

4. 4

   Prick plastic to release steam.

5. 5

   Remove from oven and uncover.

6. 6

   Whisk together eggs in a small bowl.

7. 7

   Whisk about 1/4 cup of the butter mixture into the eggs to warm them.

8. 8

   Scrape egg mixture back into measure, whisking constantly.

9. 9

   Cook uncovered for 3 minutes.

10. 10

    Leaving dish in oven, whisk until smooth.

11. 11

    Cook, uncovered, for 2 minutes more.

12. 12

    Remove from oven and puree in a food processor or blender until completely smooth.

13. 13

    Store, tightly covered, in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.