Microwave Lemon Curd
These amazing cheesecake sugar cookie cups have a sugar cookie for a crust, topped with a simple no bake cheesecake filling and your favorite fruit. These cookie cups are perfect for an easy yet elegant dessert.
- 3/4 cup fresh lemon juice
- 6 TBS melted butter
- 1 TBS lemon zest (from 2 small or 1 large lemons)
- 1 cup sugar
- 3 eggs
Whisk together all your ingredients in a large microwave safe bowl.
Microwave in 1 minute increments, stirring well after each minute. Microwave for anywhere from 5-10 minutes total depending on your microwave power. Mixture is done when it is thick enough to coat the back of a metal spoon.
Push curd through a fine metal strainer to remove any small egg white pieces, and zest pieces.
Put into a jar, cover and refrigerate for up to 2 weeks.