MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Microwave Lemon Curd
 Categories: Desserts, Microwave
      Yield: 2 Cups
 
      1 c  Lemon juice; freshly squeezed
      2    Lemons; grated zest of
      6    Lemons
      1 c  White sugar
    1/2 c  Butter; melted
      2 lg Eggs
 
  Grate zest from 2 lemons, put aside. Microwave 6 lemons on high for
  30 seconds, cut and get juice and pulp and place in measuring cup.
  Took all 6 lemons but lemons will vary in juice. Make sure all
  seeds are removed from lemon mixture.
  
  Melt butter in large microwavable safe bowl. An 8 cup measuring cup
  will do. Stir in sugar and lemon juice. Mix well. Add beaten eggs
  into bowl, stir well.
  
  Place bowl in microwave. Heat on high level for 1 minute at a time.
  Remove from oven, stir and place back in oven for another minute.
  Remove and stir.
  
  When the curd starts to thicken, coats the back of a spoon; and
  starts to mound a bit as you stir it is done. This will take
  anywhere from 4 to 10 minutes depening on the power of your
  microwave. Took a total of 6 minutes in my microwave. The curds
  temperature should have reached at least 185 F if you have a
  candy themometer.
  
  Stir the curd one more time. If you see any small bits of cooked
  egg white pass the curd through a fine mesh strainer to remove
  them.
  
  Pour the curd into a glass bowl. Place sheet of plastic wrap over
  top of curd as it cools to room temperature to prevent a skin
  forming. After about 30 minutes, remove plastic wrap, cover glass
  container and place in fridge.
  
  Served with a slice of pound cake with a small custard cup of lemon
  curd on plate with an assortment of blue berries, strawberries,
  raspberries, banana slices also placed around plate.
  
  People can dip cake and fruit into the curd.
  
  Adapted FROM: King Arthur Flour web site.
  
  Tested Aug 28, 2018
  
  Very nice lemon flavor, silky.  Easy to make.
 
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