Sometimes through the summer to fancy it up a bit I add a layer of lemon curd on my strawberry shortcakes...this is a great shortcut to making it...

1 1/4 c sugar
3 eggs
2 egg yolks
1 c fresh lemon juice
3 lemons, zested
1/2 c unsalted butter, melted


Whisk sugar and eggs til smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one min intervals, stirring after each minute til the mix is thick enough to coat the back of a spoon,takes about 5-6 min(It will thicken more as it cools)

Remove from microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. (makes about 3 1/2 pints)


Tip:you can always push it through a sieve to remove any lumps ya might have.