Lemon Curd, Microwave

Combine sugar, juice and grated rind in blender. Blend on highest speed until you can barely see grated rid. Add eggs and pulse several times. Melt butter in 2-at batter bowl. Pour into blender while machine is on low. Pour mix back into batter bowl and microwave on high for 3-4 min, whisking well after each minute. Toward the end, whisk every 15-30 seconds. Don’t let it boil. It should be thick, with a nice coating over the spoon. It will thicken when chilled. Store in glass jars for 3-4 weeks or up to a year in the freezer. (can use orange or lime)

Butter 0.5c
Egg 3
Egg Yolks 1
Lemon Juice, Fresh 0.5c
Lemon Zest from 2 lemons
Sugar 0.75c