Name Lemon curd

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lemon-curdImperial
finely grated rind and juice of 3 large lemons
3 oz unsalted butter
8 oz sugar
3 large eggs, thoroughly beaten


Metric
finely grated rind and juice of 3 large lemons
75 g unsalted butter
225 g sugar
3 large eggs, thoroughly beaten


Put the lemon rind, juice and butter in a large bowl and MICROWAVE ON HIGH for 3 minutes until the butter is melted. Stir in the sugar and MICROWAVE ON HIGH for 2 minutes. Stir until the sugar is dissolved, then strain in the eggs, stirring constantly. Without covering, MICROWAVE ON LOW for 12-14 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon.
Spoon into dry jars, cover with cling film ard secure. Store in a cool place.
Makes 750 g/1 1/2 lb

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