Slightly adapted from My Baking Addiction
1 cup granulated sugar
3 large eggs
1 cup fresh Meyer lemon juice (from 5 Melissa’s Meyer lemons)
1 tablespoon lemon zest
1/2 cup unsalted butter, melted
In a large microwave-safe bowl (I used Duralex), whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest, and melted butter.
Cook in the microwave on full power for one-minute intervals, stirring after each minute. This process will take about 3-5 minutes depending upon the wattage of your microwave. (Three minutes worked for me.) The lemon curd is done when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve, and pour into sterile jars or a container.
Allow to cool to room temperature, and then cover it with a lid and store it in the refrigerator for up to 2 weeks. The curd will thicken as it cools.