This recipe is from David Elsey, who lives in England. I've had the recipe for about 10 years. Be very careful when you make it, as the timing is from an older and lower wattage microwave than what you probably have now.
Microwave Lemon Curd
1/2 c unsalted butter
2 large or 3 small lemons
1 c powdered sugar
3 eggs, beaten
1. Place butter in an ovenproof bowl and melt on full power. Watch it carefully.
2. Grate the rinds of the lemons into a dish and squeeze out all the juice.
3. Stir the sugar, lemon rind and juice into the melted butter.
4. Strain the eggs.
5. Slowly stir the eggs into the mixture.
6. Cook, uncovered, for 3 and 1/2 to 4 minutes, stirring and rotating the bowl each minute for the first three minutes, and each 30 seconds thereafter. It is ready when it coats a spoon. It will thicken further on cooling.
.
