In the continuing spirit of the Store Cupboard: Luscious Lemons

Making lemon curd is up there with stirring therapy. However we don't always have the time to stand and stir, so here's a microwave version. It's really quick and very useful.

Making Microwave Lemon Curd

115g/4oz butter, cubed

Finely grated rind and juice

of three large lemons**

225g/8oz caster sugar

3 eggs plus 1 egg yolk

Put the butter, lemon rind and juice in a large microwave-proof bowl. Cook on high for 3 minutes.

Add the sugar to the bowl and stir for 1 minute until it has almost dissolved. Return to the microwave and cook on 100% power for 2 minutes, stirring every 1 minute.

Beat the eggs and the yolk together, then whisk into the lemon mixture, a little at a time.

Cook on medium (40% power), for 10-12 minutes, whisking every 2 minutes, until the curd thickens. Strain the curd through a sieve to remove the milky white cords from the eggs - they become chewy and unpleasant.

Ladle into hot sterilized jars, cover and seal. When cool, store in the refrigerator. Use within 2 months.

N.B. Microwaves vary.

This recipe is based on an 800 watt version. For microwaves with a different wattage, adjust cooking times as follows, 900 watt – subtract 10 seconds per minute. 850 watt, subtract 5 seconds per minute. 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds per minute.

**If you don't have fresh lemons you can use lemon juice and omit the rind. As a guide for juice 4 tbsp of juice is equivalent to 1 and a half lemons.

I have to confess that most of the time I make this curd using lemon juice because it's in my fridge.

There are many uses for the curd – but here's a recipe you might like and I think is perfect for the store cupboard. If, like me, you dislike traditional tiramisu because of the coffee, this is a great alternative.

Lemon Tiramisu

Lemon syrup

(4 tbsp lemon juice, 100g icing sugar)

20 fl oz whipping cream

4 tbsp Limoncello liqueur

20 sponge fingers or Madeira cake

4 tbsp caster sugar

8oz Mascarpone

Lemon curd to fold into Mascarpone mixture

plus more to decorate

To make the syrup put the lemon juice and the icing sugar into a small saucepan and heat gently so that the sugar dissolves. Set aside to cool.

Mix the syrup with the Limoncello liqueur.

Mix the cream carefully with the caster sugar and mascarpone, gently fold lemon curd through the mixture.

Cut up/slice the sponge fingers/cake into shapes that suit the bowl(s) you are using and dip into the lemon juice/liqueur.

Layer the sponge fingers/cake and then the mascarpone mixture, repeat. Decorate the top of the tiramisu with piped lemon curd.

Lush!