This is a great recipe for lemon curd, although I increased the lemon zest in mine because I like it extra tart. As I was reading the reviews, I started laughing when I read the review written by luv2cook. I wondered if this reviewer is my twin. Everything s/he said is spot on, and I had planned to say the same things. By all means, please use fresh lemon juice! It's fresher than bottled, it tastes so much better, AND it's cheaper than buying a bottle (or a plastic filled lemon). It's also not really hard to squeeze fresh juice from the lemons. Finally, the zest is really important, so unless you omit it you need fresh lemons. (The essential oils in the zest add a ton of flavor.) Bottom line--lemons are the star of this recipe, so use the best ingredients possible.
Likewise, I would caution against using the microwave for this. While it can work, it is very easy to overshoot it and end up with lemony scrambled eggs. There's a very good reason that virtually no curd (or custard) recipe calls for using the microwave. I actually get nervous when I see recipes that instruct one to cook curd/custard directly in a saucepan. Using a saucepan is less risky than the microwave, but I always take the precaution of using a double boiler. No need for special equipment here--a heat proof bowl on top of a saucepan with simmering water works perfectly (make sure the water is low enough not to touch the bottom of the bowl). Yes, this takes a bit longer (but not much), but curds are intended
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This is a great recipe for lemon curd, although I increased the lemon zest in mine because I...