Easy Microwave Lemon Curd

In a large microwave-safe bowl, vigorously whisk together all of the ingredients. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.

Microwave the ingredients in 1-minute increments, removing from the microwave and stirring to combine after each minute. Once the curd starts to thicken, shorten the cooking intervals to 30 seconds to avoid overcooking. The curd is done when it coats the back of a spoon and starts to mound a bit as you stir and the temperature reaches at least 185°F. This will take about 4 to 8 minutes, depending on the strength/power of your microwave. 

Stir the curd one more time, then pass it through a fine-mesh strainer into a clean bowl to remove the zest and any bits of cooked egg.

Allow the lemon curd to cool briefly, then re-whisk and press a piece of plastic wrap or parchment against the surface to avoid forming a skin. Cool the curd at room temperature until barely warm then refrigerate until set, about 3 hours.

Keep curd refrigerated for up to 3 weeks; freeze for longer storage.