Microwave lemon curd
3 oz butter
8 oz caster sugar
Finely grate the zest from both lemons. Squeeze the juice from the lemons* and add to the zest.** Beat together the sugar, eggs and lemon juice and zest.
Melt the butter in a 2.5 pint bowl on high for about 1.5 mins.
Stir lemon, sugar and egg mixture into butter, mixing well.
Cook on high for about three minutes until the mixture thickens to coat the back of a spoon. Stir briskly every 30 seconds to incorporate thickened bits into the whole mixture. It really starts to thicken after about 2 mins. The regular stirring is essential, otherwise you end up with sweet lemon scrambled eggs!
Pour into small, warmed jars, seal and label.
Store in a fridge for up to two weeks.
Makes about 1 lb of lemon curd.
*I always cut the lemons in half, put them cut side down on a plate and microwave for 1 minute. You get loads more juice that way. I don't know why, but you do!
** You can strain the zest out, but I like it with the zest left in. Years ago I got slated at a village show for leaving the zest in, but it tastes nicer so I always do it, lady-judge to the contrary notwithstanding!