Microwave Lemon Curd

• 1 cup white sugar
• 3 eggs
• 1 cup lemon juice
• zest of 2 lemons (you can omit this if you aren't using fresh lemon juice)
• 1/2 cup unsalted butter, melted

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. This took me a total of 4 minutes.
2. Remove from the microwave cool for 1 hour. Store for up to three weeks in the refrigerator in a sealed container. It will thicken a little more once it has been refrigerated.

Recipe from www.realmomkitchen.com

Fresh Blueberry Pie

Fresh Blueberry Pie

3/4 C. sugar2 1/2 T cornstarch1/4 tsp salt1/4 tsp cinnamon2/3 C. water5 C. fresh blueberries1 tsp vanilla2 T. butter2 tsp. freshly squeezed lemon juice1 tsp. lemon zest
10-inch pie crust, blind baked and cooled
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 cups blueberries. Bring to a boil, stirring and smashing the berries. Boil, stirring constantly, until mixture is thickens. Remove from heat and stir in vanilla, butter, lemon juice and lemon zest. Cool.
Fold in 2 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
To serve, remove pie from refrigerator and allow to come to room temperature. Sift powdered sugar over top for pretty.