Microwave Meyer Lemon Curd
Based on Ina Garten's lemon curd recipe.
3 Meyer lemons, zested
½ cup Meyer lemon juice
1 cup sugar
¼ pound unsalted butter, softened
4 large eggs
1/8 tsp salt
Zest 3 Meyer lemons. Put zest in a food processor with 1 cup sugar and process until well minced and mixed.
Add the butter to the sugar and lemon mixture and blend well.
Crack the eggs into the mixture one at a time and blend thoroughly.
Pour in the Meyer lemon juice and salt and process until well mixed.
Pour mixture into a medium microwave safe bowl.
Microwave at 50% power for 1 minute and stir well.
Keep microwaving at 50% power in 1 minute increments until mixture thickens. Stir well after every minute.
Remove from microwave and let cool. Store curd in the refrigerator for up to 2 weeks.