Microwave Lemon Curd
rec.food.cooking (1989)

2/3 cup lemon juice
3 Tbsp finely grated lemon zest
2 cups sugar
1 cup unsalted butter
4 eggs

In 2-qt microwave-safe casserole:

Mix lemon juice, grated zest and sugar. Add butter.

Cover with wax paper and mw on HIGH (100% power) 4.5 - 5 minutes, whisking after 2 minutes, until sugar dissolves and butter melts. Whisk again.

Beat eggs until frothy and blend in about 1/2 cup hot lemon mixture. Stir back into casserole and whisk well.

Cover with wax paper and microwave on MEDIUM (50% power) 4.5 - 5 min, whisking every 2 minutes, until thick as mayonnaise. DO NOT BOIL, or mixture will curdle. In ovens of 700 watts or more, check edges of mixture each time before whisking. If edges begin to bubble, reduce power level to MEDIUM-LOW (30% power) for remaining cooking time.

When Lemon Curd is cooked, whisk well and ladle into hot, sterilized 1/2 pint preserving jars. Cover and cool to room temperature, then refrigerate. Makes about 4 half-pints

Note: In ovens of less that 600 watts, increase cooking times about 15%.