Mix lemon juice, grated peel, and sugar in a 2-qt. microwave-safe

casserole. Add butter, cover with waxed paper and microwave on HIGH

for 4-1/2 minutes--whisk- -microwave for 30 seconds on HIGH--whisk.

Beat eggs until frothy and blend in about 1/2 cup of hot lemon

mixture. Stir back into casserole and whisk well.

Cover with waxed paper and microwave on MEDIUM for 2 minutes--whisk.

Microwave on MEDIUM for another 2 minutes--whisk. Microwave on

MEDIUM-LOW for 1 minute--

whisk again--microwave for 1 more minute on MEDIUM-LOW-- whisk- the

mixture should be as thick as mayonaisse (if not, continue cooking

on MEDIUM-LOW until it is).

When lemon curd is done, whisk well and ladel into hot, sterilized

half-pint jars. Cover and cool to room temperature, then

refrigerate. MAKES 4 HALF-PINTS.