Lemon Cream Curd

Directions

1. 1
   Finely grate lemon zest.
2. 2
   (You should have about 2 tbsp/25 mL.)
3. 3
   Squeeze lemons and measure 1/2 cup (125 mL) juice.
4. 4
   Place in 4-cup (1 L) microwave-safe container.
5. 5
   Whisk in zest, butter and sugar.
6. 6
   Microwave on High for 1-1/2 minutes or until butter is melted.
7. 7
   Whisk in beaten eggs until well mixed.
8. 8
   Return to microwave and cook on Medium for 2 minutes, stirring every 30 seconds or until mixture is thickened.
9. 9
   Let cool.
10. 10
    Store in a covered container in the refrigerator for up to 2 weeks or freeze for longer storage.