Lemon Curd

I never knew that lemon curd was so easy to make. My sister Natalie combined elements of several different recipes to come up with this one over Thanksgiving. This microwave method is so simple and fast. And the curd is YUMMY! It lasts for 3 weeks in an airtight container.

1 1/2 cups white sugar

3 eggs + 2 egg yolks

zest of 3 lemons

1 cup freshly squeezed lemon juice

1/2 cup butter, melted

First, zest the lemons and squeeze the juice. It took 4 lemons to get 1 cup juice for me.

(Next time I'll use a fine grater, rather than a zester, because you don't want big pieces of zest...I threw them in the blender with some juice to chop them up)

Next, in a microwave safe bowl, whisk together egg and sugar until smooth.

Add melted butter, lemon juice and zest.

Microwave in 1 minute intervals, stirring each time, until mixture thickens and coats the back of a spoon.

Store in an airtight container in the refrigerator. Keeps 3 weeks.

Maybe a lemon meringue pie is in order.

Or lemon bars.