I love lemon curd.
This one is for Joyce in Seattle! After hearing that the only Lemon Curd she could find was $8 a jar I dug through my files to find the easy microwave recipe that was my treasured standby for years. It is easy, almost foolproof and comes out tangy and creamy each and every time.
I have also included the one that I use now which is somewhat richer, uses more lemon and takes longer. It is truly worth the effort. Use it for the Lemon Croissant French Toast filling(a recipe I posted to Eight Broads a few weeks back), fold in some whipped cream and fill tarts, spread it generously on blueberry muffins or scones, or as one of my guests said, skip the muffins. It tastes just fine straight up on a spoon.
This is a really easy microwave version. . If you want to give the classic version a try you can find it here.
