Microwave Lemon Curd

Method

1. Put butter, sugar, lemon juice and zest into a microwave-proof bowl.  Heat on full power for 2 minutes.
2. Stir and heat again in 1-minute intervals until the butter is melted and sugar is dissolved.
3. In a separate bowl, beat the eggs then whisk into the butter mixture.  Cook on 70% power in bursts of 30- 40 seconds, stirring in-between, until mixture is thick.  The curd will thicken more as it cools.
4. Pour into hot, sterilized jars and seal.  Keep refrigerated.