Lemon Curd

Ingredients:
3 Lemons
3 whole eggs, plus one extra yolk
1 cup sugar

Directions:
Wash the brand name ink off the lemon peels. Grate the peels into a microwave-safe bowl, using the smallest grating holes. Then, half the lemons and squeeze in the juice into the bowl with the grated peel. Beat in the sugar, a little at a time. Beat in the eggs and the extra yolk. Whisk the mixture to blend all the sugar.
Microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a second time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. For a third time, microwave the mixture for one minute on high. Remove the bowl and whisk the contents. The mixture should be fairly thick -- it will NOT be stiff. If you used BIG lemons, it may be slightly runny, so microwave it for a fourth time and whisk it.
Do not microwave it for three combined minutes on high and then remove the bowl for a single whisking -- unless you really want a lemon omlet.
Transfer the curd into a clean 12-16 oz glass jar and refrigerate. It will keep for three weeks, but it usually is completely consumed within a week.
Enjoy



Recipe Summary:
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Recipe Provided By:
The Garden Cottage B&B
Cedar City, UT

Cedar City Bed and Breakfast Inns