Quick Lemon Curd
This is quickly made in a food processor. It tends to be just a little thinner than regular lemon curd, so keep it refrigerated.
- 200g unsalted butter
- 200g caster sugar
- zest of 2 lemons
- 120ml fresh lemon juice
- 6 eggs, beaten and strained through a sieve
Put the butter, sugar, lemon zest and juice in a glass bowl and cover with plastic wrap (suitable for microwaving). Cook on high for 4 minutes.
Remove from oven, carefully lift off plastic wrap and mix in eggs. Cook uncovered on high for 2 minutes, remove and transfer to bowl of a food processor and blend for 30 seconds, or until smooth.
Turn into a container, cool, then cover with a lid and refrigerate.