I've been making microwave lemon curd for years! It's a wonderful, near-foolproof method. I add a couple of extra yolks to mine, however, for richness and texture. As well, I zest my lemons with a vegetable peeler, so that it comes off in large strips, and then remove them from the curd after cooking. That way you get the flavor, but no 'bits' in the curd! I'm with you on the no-bits-in-the-curd rule. I don't like pulp in the OJ either! ~Amy

• Reply