Put the rind and juice into a large bowl with the butter and cook uncovered for 3 minutes on HIGH until the butter melts. Add the sugar and stir in well. Cook for 2 minutes on HIGH. Stir again to help dissolve the sugar and strain on the eggs. Stir well to blend thoroughly. Cook uncovered for 12-14 minutes on LOW, stirring every 2 minutes. Do not boil. The curd is cooked when it coats the back of a spoon.
HINT: Add more sugar if too sour
HINT: If the mixture looks like it's going to curdle, put it immediately in a bowl of iced water.
—Sandra Boyle