Lemon Curd

So I was browsing through lemon cupcake recipes and came across this recipe for microwaved lemon curd. I linked it on facebook and joked that if it worked I'll be gaining 10 pounds in the next week.  It's a good thing it is going to be warmer this week so I can go to the gym and work off the coming calories because this was amazingly easy and good.  I only have a few pictures because I didn't think to when I started.

Lemon Curd:
1/2 cup unsalted butter 
1 1/4 cups granulated sugar
3 eggs
1 egg yolk
1 cup fresh lemon juice (about 6 juicy lemons)
lemon zest from 3 lemons (I highly recommend this article, if you haven't read it)

Melt butter in microwave, set aside to cool slightly.

Whisk together sugar and eggs in a medium-sized microwave-safe bowl. (I would use a large bowl so you have room to whisk - my stove top ended up being a mess)

Whisk in lemon juice and zest.

Finally whisk in the butter.

Microwave on 50% power for one minute. Stir. (I did this twice because I was paranoid about the eggs curdling)

Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. The curd will thicken as it cools. (It only took me three times for it to be done).

Strain curd through a fine-mesh sieve to remove zest.

Pour curd into sterile jars and store for up to three weeks in the refrigerator.

This pic is before heating.  It looked foamy from the whisked sugar and the floating bits are the zest.

This is after the straining.

The total made was 3 1/2 pints and a generous amount left to sample.

I will definitely be reusing this recipe.