In a deep microwave safe bowl, combine eggs and sugar keep stirring for almost 1-2 minutes until you feel sugar is almost all dissolved.
Melt butter in microwave for 20 seconds intervals.
Pour butter slowly over egg mixture while whisking non stop.
Stir in lemon juice and lemon zest if using.
Microwave on high for 30 seconds intervals stirring in between until done.
You’ll know when it is done when the curd covers the back of a spoon.
Run the mixture through a mesh sieve to remove any lumps.
Cool and refrigerate.
*This lemon curd is a little buttery as after many trials, this is what my family likes, not too overly lemony and a little to the buttery side. If you like it more lemony feel free to adjust according to your taste.
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