Microwave lemon curd (2-minute recipe)

Ingredients

• 2 large eggs
• 1 egg yolk
• 1/2 cup / 100 grams granulated sugar (adjust to taste)
• 2 ounces / 60 grams unsalted butter (cubed) (at room temperature)
• 2 - 3 lemons
• 1 teaspoon lemon zest (optional)

Instructions

1. 1

   If using lemon zest, wash the lemons and grate one teaspoon of yellow zest from the skin. Avoid the underlying white pith as this will be bitter.

2. 2

   Squeeze the juice from the lemons into a measuring jug until you have 1/2 a cup of lemon juice.

3. 3

   Place the eggs, egg yolk and sugar in a microwave-safe bowl.

4. 4

   Whisk the eggs and sugar together until they are foamy. I used an electric hand mixer, you could use a balloon whisk instead.

5. 5

   Stir in the lemon zest (if you are using it) and then add the lemon juice. Strain it through a small sieve or tea strainer to catch any pips.

6. 6

   Add the cubed butter

7. 7

   Microwave on full power for 30 seconds. Remove the dish from the microwave and stir with a whisk. The butter should be starting to melt. Taste for sweetness and if the curd is too tart you can add another tablespoon or so of sugar at this stage.

8. 8

   Microwave on full power for another 2 x 30-second intervals, stirring between each 30 seconds. At this point, the lemon curd should be starting to thicken enough to coat the spoon.

9. 9

   Put the lemon curd back into the microwave and cook on full power for another 30 seconds. The lemon curd should now be thick. It will thicken further as it cools. Total cooking time - 4 x 30 second intervals - 2 minutes.

10. 10

    If you feel the lemon curd is not thick enough, you can give it another 30 seconds in the microwave at 10-second blasts, stirring after each 10 seconds.

11. 11

    Pour the lemon curd into a sterilised glass jar and store it in the refrigerator for up to one month.