Curd

1 cup sugar
3 eggs (the whole egg, not just the yolks as most other recipes have)
1 cup citrus juice (I used key lime, but you can use lemon, lime, orange, meyer lemon, grapefruit)
1/2 cup melted butter

In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in citrus juice, and then a little bit of the melted butter. You don’t want the eggs to scramble, so incorporate the melted butter slowly.

Cook in the microwave in one minute intervals, stirring after each minute. The timing will depend on the strength of your microwave, but mine took 4 minutes. You will know the curd is done cooking when it coats the back of a metal spoon. I tasted this while it was still hot, and I wasn’t very impressed. There was just something off. Wait until it’s cooled off and you’ve refrigerated it for at least an hour before you taste test. It thickens up and has a nice tang to it.