Microwave lemon curd
Here's a quick and easy way to make use of lemons from your tree. And if you haven't got a lemon tree you're sure to know someone who does. Lemons seem to be particularly prolific tho shear Use the curd to spread on toast or fresh bread or to fill pastry cases for delectable lemon tarts.
Preparation: 15min › Cook: 4min › Ready in: 19min
Juice and finely grated rind of 4 large lemons
185g unsalted butter, cut into small pieces
3/4 cup (185g) caster sugar
4 large fresh eggs, well beaten
Put 2 clean jars to warm in a slow oven while you make the curd.
Put the lemon juice and rind in a medium microwave-able bowl. Stir in the sugar and butter, cut into small pieces.
Microwave, stirring often, until the butter and sugar are melted but the liquid is not too hot-about 60 seconds.
Whisk in the eggs vigorously in a thin, steady stream until very well combined. Give the whole a quick whisk.
Microwave on full for 2 minutes without opening the door. Remove and whisk very well. Allow to stand for 1 minute.
Microwave on full for another 1 minute.
Spoon into the warmed jars. Allow to go completely cold before sealing.