In 4 cup bowl, place lemon rind, lemon juice , sugar and butter. Microwave at High (100%), stirring once, 2 to 3 minutes or till butter melts. Beat eggs in small bowl, stir in a little hot butter. Stir back into bowl, beating to prevent lumps. Microwave at Medium (50%) 4 to 6 minutes or till very thick, stirring several times. Do not boil. Cover surface of lemon curd with plastic wrap or waxed paper, refrigerate till cool. Makes about 2 cups. Use to fill tart shells (frozen & baked) or as a cake filling , mixed with whipped cream for fast dessert sauce over store bought angel food cake, or mixed with cream cheese as a spread on toast or bagels. From the Toronto Star