Making Lemon Curd has never been so easy– the microwave is a fantastic short cut!
3 oz butter (¾ of stick)
1 cup sugar
3 large lemons or 5-6 smaller lemons
3 beaten eggs at room temperature
2 half pint glass jars or other storage container
Wash the lemons. Zest the lemons and then squeeze the juice. You should have about 1/3 cup of fresh lemon juice and plenty of lemon zest.
Melt the butter in a glass bowl on high for 30 seconds. Stir until butter is smooth and completely melted.
Fill two, 8 oz jars and let the lemon curd cool. It will continue to thicken as it cools. Refrigerate for no more than a week to ten days.
If you find you lumps in your lemon curd after microwaving it, don’t panic. The eggs just cooked too quickly. Simple strain the curd and continue to pour the smooth curd into the jars.