1-First Step: In a large microwave-safe bowl, whisk together 1 cup sugar, 2 egg yolks, 3 large eggs, ½ cup lemon juice, and the lemon curd flavor base until smooth. Add salt if needed: use salted butter as written, and if using unsalted butter, add ⅛ teaspoon salt.

2-Second Step: Add the 4 ounces salted butter (cut into cubes) to the bowl. Whisk briefly so the butter starts melting into the egg and lemon mixture.

3-Third Step: Microwave on high power for 45 seconds. Then remove the bowl and stir vigorously with a whisk.

4-Fourth Step: Continue microwaving in 45-second intervals. After each interval, stir vigorously with a whisk to prevent hot spots and keep the curd silky.

5-Fifth Step: Keep going for about 4 to 7 minutes total depending on your microwave power. The Microwave Lemon Curd is done when it coats the back of a metal spoon, or when it reaches 175°F (checked with a thermometer).

6-Final Step: Remove from the microwave, whisk well, then add the finely grated zest from 2 lemons and stir. Let cool to room temperature; it will thicken as it cools. Cover and store in the refrigerator.