I love to use lemon curd as a filling for cupcakes...zesty, not too sweet, YUM! I have tried many recipes but always end up using this one because it is so easy. Enjoy!
1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
In a microwave-safe bowl, 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. Remove from the microwave, and pour into a small bowl. Store for up to three weeks in the refrigerator.
