Home-made lemon curd

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@sharonelton this is for you, in case you want to make some with your lonely lemon! I love lemon curd. When I was a child my great aunt used to visit and bring some with her and it was so delicious, I can remember helping myself to a spoonful straight from the jar. When I left home I soon acquired a double boiler so I could make it myself properly without the risk of making lemon-flavoured scrambled egg (which can happen if you heat it too fast!) and it became a regular treat along with many other home-made preserves, although it was rather time-consuming to make. But more recently I found that you can make it in the microwave, which is much quicker and easier (and more energy-efficient) and tastes just the same, so now I have absolutely no reason not to cook some up whenever I have an extra lemon or two. So here’s the recipe in case anyone wants to give it a try: 1 lemon – grated zest and juice 3 oz (85 g, or three rounded tablespoons) sugar ¼ teaspoon cornflour 1 oz (28 g, or about 1 tenth of a regular 250 g block) butter, diced 1 egg, beaten In a large microwave-proof bowl, whisk together the lemon rind and juice, sugar and cornflour. Add butter and microwave on high for about one and a half minutes (at 900 W) until butter is melted and the mix is starting to bubble. Stir with the whisk so it’s all mixed properly. Gradually whisk in the beaten egg, then microwave again for about another one and a half minutes until thickened. Stir with the whisk then pour into a clean jar. It will still be runny but it will set as it cools. Keep in the fridge. Will keep for two or three weeks but normally disappears much more quickly than that! Spread on bread or toast or use as filling for sponge cake. Obviously if you have several lemons you can just multiply the quantities accordingly. Enjoy! All rights reserved. © Text and image copyright Fleur 2022.