Yummy homemade Lemon Curd

Lemon curd is an English favorite and has many uses. It is a wonderfully tart, soft, thick, spread that originally was served with scones at teatime, but it now used on toast, to fill cakes between the layers or crepes, in tarts, as an ice cream or cheesecake topping. Mix it with whipped cream for a quick lemon mousse. I decided to try making it for the first time.

INGREDIENTS
1 cup white sugar
3 eggs
2 egg yolks
1 cup fresh lemon juice (about 6 lemons)
3 lemons, zested
1/2 cup unsalted butter, melted

DIRECTIONS
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Mine took 5 1/2 minutes at 50% power. Store for up to three weeks in the refrigerator.