Lemon curd

4 lemons
100g (4 oz) butter
400g (1 lb) sugar
4 eggs

Beat the eggs.

Finely grate rind from lemons, squeeze juice. Place in a non-metallic bowl with the butter and sugar. Microwave for 1 minute, mix well. If the mixture is hot, and sugar has dissolved, use as is, if not, reheat for 30 seconds, or as required to get it hot but not boiling.

Add gradually to the eggs, beating thoroughly as you go, then return mixture to the bowl.

Put the bowl back onto the microwave and heat in 30 second bursts, beating thoroughly each time, until it becomes thick, glossy and smooth.

Leave to cool. Transfer to clean jam jars, cover and refrigerate for use within 3-4 weeks, or into plastic containers (leave headspace for expansion) for use within 6 months. Frozen lemon curd takes 3-4 hours to defrost at room temperature.