Eggs are expensive and not everyone has time to use the yolks to make lemon curd, then whip up the whites to bake meringues.
This is an easy microwave recipe that uses whole eggs and takes minutes.
Makes 1 x 200ml jar
Ingredients:
2 lemons, zest and juice
100g caster sugar
50g butter, softened
2 medium eggs, beaten
Method:
Whisk the lemon juice, zest and sugar in a heatproof bowl.
Whisk in the eggs, add the butter
Heat on HIGH in the microwave for 30 second bursts, whisking between each burst.
Cook for around 4-5 minutes until the curd coats the back of a spoon.
Sieve into a sterilised glass jar and leave to cool completely. It will thicken as it cools.
