In a microwave safe medium bowl, whisk together lemon juice and zest, sugar, and eggs

Add the cubed butter

At 50% power, stirring every 30 seconds, melt the butter into the lemon juice, sugar, and eggs - about 2 minutes

At 50% power, stirring/whisking every 30 seconds, cook the lemon mixture until slightly thicken - about 3 minutes

Cool for 5 minutes

Seal a layer of plastic wrap on top of the lemon curd, not allowing any air to get in between, so as not to form a skin on the curd pudding

Refrigerate for 90 minutes before using in cake

There will be leftovers to use in crepes or eat as pudding