1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/3 cup lemon juice
1 1/2 teaspoons grated lemon zest
3 eggs

Place butter, sugar, lemon juice and zest in a 4-cup glass measure. Cook on HIGH for 4 minutes. Stir.

In a small bowl, beat eggs until blended. Gradually whisk about 1/3 cup hot lemon mixture into eggs to warm them. Whisk eggs into remaining lemon mixture. Cook on HIGH for 1 1/2 minutes. Whisk until smooth. Continue to cook 1 to 2 minutes, until thickened. Whisk until smooth. Cover and refrigerate up to 3 days.

Makes about 1 cup of lemon curd.