Homemade Meyer Lemon Curd

Note: Recipe makes 2 cups. 8 servings is based on 2 tablespoons per person.

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Whisk in lemon juice, lemon zest, and butter.

Cook in the microwave for 5 minutes, whisking well after each minute (toward the end, whisk every 15-30 seconds.) DO NOT let the mixture come to a boil or the eggs will curdle. It should be thick enough to coat the back of a wooden spoon.

Remove from the microwave, and pour into small sterile jars (the curd will thicken the more it cools.) Store for up to two weeks in the refrigerator.