Go get your lemons!

Thank you for being patient waiting for this recipe. I think you'll be pleased with the wait. And with a Sunny (?) Bank Holiday Weekend on the horizon I will picture you all picnicking in the sunshine with your homemade bread rolls, freshly churned butter and Lemon Curd atop!

LEMON CURD

(Microwave Method)

rind of 3 lemons, finely grated
3/4 cup lemon juice (from about 3 large lemons)
1/3 cup unsalted butter
1 cup caster sugar
3 whole eggs

Have ready 2 washed and rinsed 8oz jars.

2 hours in advance leave the rind to soak int he lemon juice in a large microwave-saffe jug, to extract the flavouring oils. Pour this mixture through a sieve, then discard the rind.

In the same jug melt the butter at 100% power for 1 minute (cover lightly with a paper towel to prevent splattering). Stir in the lemon juice and sugar and cook uncovered on 100% power for 2 minutes. Then stir again to ensure that the sugar is dissolved in the liquid.

In a food processor or blender, process the eggs to blend for 10 seconds, then slowly add the hot buttery liquid throught he feed tube, processing all the time. Return the mixture to the jug and microwave on 100% power for 2 1/2 minutes, stirring half-way.

Take out and stir vigorously to ensure the curd is even in texture - it should be the consistency of a thick coating custard. If not, cook for a further 30 seconds.

Sterilize the jars as follows. Fill them a 1/4 full with cold water and heat uncovered on 100% power for about 2 minutes - until the water is boiling. Remove carefully as they will be very hot and pour away the water. Stand upside down to drain on a paper towel. Turn them over immediately and fill to the brim with the curd, then cover with a lid.

Store up to 3 months in a fridge.

Enjoy xx

(Thanks to Evelyn Rose for the recipe)