Put 2 clean jars to warm in a slow oven while you make the curd.
Put the lemon juice and rind in a medium microwave-able bowl. Stir in the sugar and butter, cut into small pieces.
Microwave, stirring often, until the butter and sugar are melted but the liquid is not too hot-about 60 seconds.
Whisk in the eggs vigorously in a thin, steady stream until very well combined. Give the whole a quick whisk. Microwave on full for 2 minutes without opening the door. Remove and whisk very well. Allow to stand for 1 minute.
Microwave on full for another 1 minute.
Spoon into the warmed jars. Allow to go completely cold before sealing.
Alternative method of heating jars... if you don't have an oven or wish to conserve power.
While this recipe stands for a minute near end of method... place jars in microwave quarter filled with water & microwave on high for a minute. Remove & dry while mixture is in microwave for last minute. - 06 Apr 2011