Sweet week - The lemon curd dilemma …

… by which I mean do you make your own or do you buy it? Me – both.

Over the years I've stood diligently stirring until the mixture thickens. Then came the microwave oven – hurray!

I like to think of the following recipe as a sort of “half way house”. Like most of us these days it's really a time management issue.

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.

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.

However, if you are going to buy lemon curd – try Marks & Spencer Sicilian - £2 for 325g. Hand on heart it's the best I've ever used and a jar is a permanent fixture in my pantry. It's expensive but worth every cent. Those of you who have been following the blog will know I don't recommend you spend your hard earned dosh on a product unless it delivers.

P.s. It's also great spread on toast!