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Combine egg yolks, whole egg, sugar, lemon zest and juice in a large heatproof microwave-safe bowl. Whisk until well combined. Add the diced butter.
Place in the centre of microwave turntable. Microwave on MEDIUM (50%) for 7 to 10 minutes, stirring every minute, until mixture is thick enough to coat the back of a wooden spoon (see notes).
Cover the surface of the curd with plastic wrap to prevent it from forming a skin. Set aside to cool to room temperature, then refrigerate until cold. The curd will thicken more on standing and cooling.