Lemon curd (toronto)

1. In 4 cup bowl, place lemon rind, lemon juice , sugar and butter.
2. Microwave at high (100%), stirring once, 2 to 3 minutes or till butter melts.
3. Beat eggs in small bowl, stir in a little hot butter.
4. Stiri back into bowl, beating to prevent lumps.
5. Microwave at medium (50%) 4 to 6 minutes or till very thick, stirring several times.
6. Do not boil.
7. Cover surface of lemon curd with plastic wrap or waxed paper, refrigerate till cool.
8. Makes about 2 cups.
9. Use to fill tart shells (frozen & baked) or as a cake filling , mixed with whipped cream for fast dessert sauce over store bought angel food cake, or mixed with cream cheese as a spread on toast or bagels.