- 1/2 cup granulated sugar
- 2 eggs (yolks and whites)
- 1/2 cup lemon juice (about 2-3 lemons, if you’re squeezing it fresh)
- zest of 1 lemon
- 1/4 cup unsalted butter, melted
In a large bowl, melt the butter
In a separate bowl, crack the eggs and remove, as best you can, the white stringy protein attached to the yolk.
Add the eggs, lemon juice, lemon zest, and sugar to the large bowl. Whisk gently until combined.
Microwave for 20 seconds, and whisk again. Repeat this step until your lemon curd reaches the desired thickness, or until it coats the back of a spoon. You may need to decrease the microwave time as you get closer to your thickness. You can use a fork to scoop out cooked egg fragments as needed, or skim your lemon curd at the end.