Quick Lemon Curd

1. 1

   In a microwave bowl, whisk together the sugar and eggs until smooth.

2. 2

   Stir in lemon juice, lemon zest, and butter.

3. 3

   Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.

4. 4

   Remove from the microwave, and pour into sterile jars.

5. 5

   Store for up to 3 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.