1. Microwave butter in a large bowl until melted. Let cool for 1 minute, then add remaining ingredients and whisk until smooth. Microwave mixture on high for 5 to 7 minutes, stirring well after each minute. Finished curd will be thick enough to coat the back of a spoon. Pour mixture into a fine-mesh strainer set over an airtight container.
2. Once strained, cover surface of curd with plastic wrap and refrigerate until mixture is chilled and firm, about 2 hours.
Store It: In the refrigerator for up to 1 week or in the freezer for up to 1 year.
Source: Hannaford fresh Magazine, January - February 2016