Lemon Curd

Melt butter in microwave, set aside to cool slightly.

Whisk together sugar and eggs in a medium-sized microwave-safe bowl.

Whisk in lemon juice and zest.

Finally whisk in the butter.

Microwave on 50% power for one minute. Stir.

Continue microwaving in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)

Strain curd through a fine-mesh sieve to remove zest.

Pour curd into sterile jars and store for up to three weeks in the refrigerator.