Desert

Microwave lemon and lime curd 

After experimenting on macaron recipes I had a bowl full of egg yolks and fruit bowl of lemons getting a bit dried out so decided to put these ingredients to good use and make a batch of easy lemon curd . As I had a few limes I used half lemon, half lime juice . Lemon curd has to be one of my most favourite ingredients . I love to spread it on toast . It’s also great to use in Pavlova , swirl through a cheesecake  or use as a filling for a light sponge cake. Ingredients 

125g butter

3 whole eggs

3 egg yolks

125ml  lime juice
125ml lemon juice

250ml sugar

15ml cornflour

Grated rind of 1 small lemon

Method

Put the butter into a glass microwaveable bowl and melt on full power . Beat together the eggs and yolks and add to the butter together with the juices . Blend the cornflour into the sugar and add it to the mixture . Stir in the rind .

Mix everything with a whisk . Microwave for 1 minute , remove and stir well with the whisk. Return to the microwave and cook for another 4 minutes stirring well after each minute. When the mixture just starts to boil and thicken it is ready . Remove and pour into sterilized jars. When cool store in the fridge for up to 3 weeks . 

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