Six-minute Lemon Curd: - (note this is a Microwave recipe)

75 grams (3oz)  Butter

250 grams (8oz) Castor sugar

3 Eggs

Juice and fienly-grated rind of 2 lemons

(Makes about 1 lb)

Melt the butter in a 1½ litre (2½ pint) bowl on high for about 1½ minutes.

Beat together the sugar, eggs, lemon rind and juice. Stir in the melted butter, mixing well.

Cook on high for about 3 minutes or until the mixture coats the back of a spoon (stir the mixture every 30 seconds, stirring very briskly as the mixture starts to thicken, to keep it smooth).

Pour into small, warmed jars, cover. Seal and label in the usual way.

Store in a refrigerator for up to 2 weeks.