Microwave Lemon Curd

1 cup white sugar

3 eggs + 2 egg yolks

1 cup fresh lemon juice

3 lemons zested

½ cup unsalted butter, melted

In a microwave safe bowl, whisk together the sugar and eggs plus the yolks until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave and pour into small sterile jars. Store for up to three week  in the refrigerator.