Instructions: "Making it in a microwave oven is much easier than making it in the traditional double boiler," the writers say. "Just be careful not to overcook it or it will separate." Use it as a filling for cakes, coffee-cakes, or rolls.

2 to 3 lemons
1/4 cup butter
3/4 cup granulated sugar
2 eggs

Finely grate thin outer rind of lemons. Squeeze lemons. Measure 1/2 cup lemon juice into a 4 cup microwaveable container. Stir in rind, butter and sugar.

Microwave, uncovered, on High (100 percent) for 1 1/2 to two minutes or until butter is melted and mixture is hot.

Beat eggs in a bowl. Gradually add hot lemon mixture to eggs, stirring constantly. Return mixture to the microwaveable container and microwave, uncovered, on medium (50 percent) for one to two minutes or just until thickened, stirring every 30 seconds. (Do not allow it to boil; mixture will thicken as it cools.) Let cool.

Pour curd into a tightly sealed container. Refrigerate up to two weeks, or freeze for longer storage.

Makes 1/3 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.