Lemon curd gate

It has been a while since I had a rant – my last you may recall concerned the absence from our supermarket shelves of lemon curd – Sicilian specifically. It seems to be random – my friend shops at a different supermarket and assures me basic lemon curd is available. I've not seen either version since I don't know when!

It occurs that there seems little point in writing about the tiramisu recipes if you're not able to buy lemon curd. Clearly it's available in some areas but not in others. I'm lucky, I have my Sister, Whizzer who loves a challenge and produced yet another rabbit out of a hat and sent me a jar of lemon curd – the last one on the shelf.

I don't know why I didn't think of this before – just in case you're having difficulty finding the curd, you could make your own in 12 minutes max in the microwave :

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. You will find that your curd has white cords from the eggs – pour the curd through a sieve before filling the jars, for the perfect smooth result.

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 - 4 tbsp of juice is equivalent to 1 and a half lemons.

***The quickest way to sterilise jars is to place them in your dishwasher.

It's really easy – a small tip though – when you begin to cook the curd on medium in 2 minute blocks, make a note on a piece of paper 2,4,6,8,10 and/or 12 and cross off each 2 minute block – use your timer too – it helps to keep track.

It's not Sicilian I know but it's every bit as good as shop bought “basic”.

Note to self – I really must look at my back catalogue of recipes more often.

Next … the fancy dancin' “Did” you make ahead and freeze - that takes minutes to heat and serve.