Lemon curd

This thick lemony paste is delicious almost anywhere you put it - on toast or yogurt, between layers of a cake, or in a lemon pie. You might obtain a slightly better consistency using a low heat on the stove top, but this microwave method is so easy that I tend to stick to it. The key is to ensure the microwave is on low to medium power.

Materials

4 lemons. Peel, then microwave on high for 1 min to make them juicy. Juice.
4 eggs (always a better product if you use good eggs with nice yellow yolks).
1/2 cup butter, cut into small cubes.
1 1/4 cups sugar - or however much or little as you like, according to taste.
Medium bowl suitable for the microwave.
Wire wisk.

Methods

Combined grated lemon rind, sugar, and butter in a medium bowl. Whisk together eggs and lemon juice, then strain into the bowl. Microwave at a power level of ~6 for 2 min. Stir. Continue microwaving for 2 min intervals (usually two more is all that is needed) at a power level of ~5. Whisk between intervals.

The curd thickens as it cools.

Fruit flan with lemon curd