Sometimes when you have leftover citrus fruits in the larder you wonder what to do with them. One of the best things you can do is whip up a fast lemon curd using the microwave to make this a lot quicker than using a double boiler and stirring for ever ! The only thing you need to be real careful of is over heating it and getting lumps of coagulated whites in the curd. But, if you do, simply strain the curd with a sterilised fine sieve into the jar and everything will be Ok.
Et voila, beautiful smooth tangy curd ready to fold into homemade yoghurt, fill a Victoria sponge or spread onto freshly made toast or homemade sour dough. This recipe only makes a small amount but you can scale it up, however it will need longer in the microwave.
This will keep for around a week in the fridge.
1 lemon (juice and zest)
1 lime (juice and zest)
50 g caster sugar
You will need a small microwaveable bowl, a small sterilised jar (this makes around 50g) and a small whisk.
Put the lemon and lime juice into the bowl along with the zest
Add the egg and beat well to incorporate
Add the sugar and beat again
Add the butter and cover with clingfilm or a lid
Microwave on 800w for 30 seconds, remove and beat well
Return to the microwave for another 30 seconds and repeat as above
After about 1 min 30 seconds the curd should be thick and smooth
Allow to cool for a few minutes (so as not to stress the glass jar), then pour into the jar and refrigerate until needed.