Zest & Juice of 2- 3 lemons, organic unwaxed are best.
4 oz unsalted butter cut into smallish pieces.
2 eggs
8oz sugar
Method
Beat the eggs in a large microwave safe bowl then zest the lemon onto the beaten eggs and add the butter.
Cut the zested lemons in half, squeeze the juice and add to the egg mixture.
Cook on HIGH for 1 minute. Remove and whisk.
Cook for another minute, remove and whisk.
Repeat this process a few times until the liquid will coat the back of wooden spoon - DO NOT OVERCOOK - the eggs will curdle.
Remember the curd will thicken as it cools.
Carefully pour your curd into clean, warm jam jars, then cover with wax discs and cellophane. Allow the jars to cool, then store in the fridge until needed. Remember this is not a true preserve and has a short shelf life.
Enjoy!
