1 whole lemon
4 eggs
1 c. sugar
1/3 c. butter, room temperature
1 c. sliced strawberries

Cut yellow part from lemon peel. Put into blender. Cut off and discard white part of peel. Coarsely chop lemon meat. Discard any seeds. Put in blender. Add eggs, sugar, and butter. Whirl until smoothly blended. Pour custard mixture evenly into four 6 ounce custard cups or other micro-safe dishes.

Arrange dishes, 2-3 inches apart, in a circle in microwave oven (no dish should be in center of oven). Microwave at MEDIUM LOW power for 5-6 minutes. Let stand 1 minute. Microwave 1 to 1 1/2 minutes more, if needed, or until centers of custard are no longer liquid when gently shaken. Rearrange dishes once or twice for even cooking. Let custard stand at least 15 minutes before serving. Serve sliced strawberries to spoon over individual custards. Makes 4 servings.