Lemon curd

 
                                 Lemon Curd
 
 Recipe By     : Sonia Allison, The Book of Microwave Cookery
 Serving Size  : 1    Preparation Time :0:10
 Categories    : Fillings & Frostings             Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      oz            butter -- 1/2 cup
    3                    eggs
    1                    egg yolk
    1      cup           sugar
    3                    lemons, grated peel and juice
 
 Melt the butter in the microwave  for 2 minutes in a dish big enough for 
 all the ingredients.
 Peel the washed lemons with a potato peeler and whizz the peel and sugar 
 in the food processor until finely chopped. Add all the rest of the 
 ingredients and whizz.  Put back into the dish and microwave on high for 
 about 5 mins.  The exact time will vary for your microwave.  You have to 
 watch it really carefully so that you don't overcook it. Stir every minute 
 as you don't want it to turn into scrambled egg!  It is cooked when it is 
 thick enough to coat the back of a wooden spoon.
 Put into glass jars and seal.  Store in the fridge once opened.
 Lovely on bread or toast, or mixed with whipped cream to make a cake 
 filling.
 Makes about 1lb.
 
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 NOTES : You can use more yolks if you have them.  Two yolks = one whole 
 egg.  This makes a richer lemon curd.