1/2 cup unsalted butter, melted
Finely grated zest of 3 lemons
1 cup sugar
1 cup fresh lemon juice
3 Large eggs
In a microwave safe bowl whisk sugar, eggs, lemon zest and fresh lemon juice together.
Slowly whisk in the melted butter. Microwave on high for 5 minutes, whisking well after each minute. The mixture should be thick and bubbly and the temperature of the curd should reach 185F
Pour the Lemon curd into sterilized jars and seal., or store in the fridge up to 3 weeks.
Cook's Notes: Do not substitute "Dried lemon zest" in this recipe as it just will NOT taste the same.