Microwave Lemon Curd

Now if you have ever wanted to make lemon or lime curd but was concerned about the eggs curdling, this is the recipe for you.
As you make it in the microwave you have a much better control over the heat, therefore you shouldn't scramble your eggs.
Once made and cooled in an air tight jar store it in the fridge.
The are plenty of uses from filling little tart cases, then putting meringue on top to make mini lemon meringue tarts. Or drizzle it over whipped cream in a sponge. Or just on bread is good.

Microwave Lemon Curd

1 cup caster sugar, 3 eggs, finely grated rind + juice of 3 lemons, 126 gm unsalted butter, melted
Before starting fill 2 small jars with boiling water and cover the lids as well, they can steralise while you make the curd.
In a microwave bowl or jug whisk together the sugar and eggs, add the lemon juice, rind and butter. whisk together.

Cook for 1 minute intervals, whisking after each minute. Continue to cook until thickened. This can take approx 5 - 6 minutes.

As soon as it has thickened, carefully drain the jars, placing them on a tea towel, pour in the hot curd and seal straight away.

When cool store in the fridge.