Barbara Kafka's Lemon Curd

• 1/2 pound unsalted butter
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated or chopped lemon zest (of 2 lemons)
• 2 tablespoons finely grated or chopped orange zest, optional
• 6 large eggs

1. Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes.
4. Prick plastic to release steam.
5. Remove from oven and uncover.
6. Whisk together eggs in a small bowl.
7. Whisk about 1/4 cup of the butter mixture into the eggs to warm them.
8. Scrape egg mixture back into measure, whisking constantly.
9. Cook uncovered for 3 minutes.
10. Leaving dish in oven, whisk until smooth.
11. Cook, uncovered, for 2 minutes more.
12. Remove from oven and puree in a food processor or blender until completely smooth.
13. Store, tightly covered, in the refrigerator for up to 2 weeks.

butter, sugar, lemon juice, lemon zest, orange zest, eggs

Taken from cooking.nytimes.com/recipes/10661 (may not work)