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Easy Lemon Curd


*1 1/4 cup white sugar (best sugar for recipe: vanilla bean-infused sugar that’s been pulverized in your blender for a minute or two…consistency and taste will be amazing!)


*3 eggs plus 2 egg yolks


*1 cup fresh lemon juice


*3 lemons, zested (use a microplane…you’ll get the best results)


*1/2 cup unsalted butter, melted


In a microwave safe bowl (I use an 8 cup Pyrex glass measuring cup), whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon (I find 5 to 6 minutes does the trick). You can strain the curd through a sieve to eliminate any bits of egg – not necessary but texture is nicer. The curd will thicken as it cools, so don’t be alarmed if it appears a bit runny when you put it in the fridge.  Feel free to make this up ahead of time.Will keep about 3 weeks…cover it so it doesn’t develop a ‘crust’ on top.