Last week, I found some lovely big Italian lemons in Lidl, with the scented leaves still attached. I used two of them to make delicious lemon curd, in the microwave - much easier and quicker than using a double boiler, so if you fancy making some, here's the recipe.
It came from my old and battered Farmhouse Kitchen Microwave Cookery Book, and is one of the most successful microwave recipes I've ever tried.
You need the rind and juice of 2 large lemons, like the ones above (or 3, if they're smaller) 2 eggs and 1 egg yolk, beaten, between 6 and 8 ounces (175 - 225g) of caster sugar, and 4 ounces (125g) of butter. I like very tart lemon curd so I only use 6 ounces of sugar, free range eggs and a good solid butter, but it doesn't need to be unsalted. Don't try to make it with spreadable butter though.
You melt the butter, sugar, all of the finely grated rind and the juice of one lemon on full power for 3 minutes, stirring every minute and making sure the butter and sugar have dissolved. You need quite a large basin for this.
Add the remaining lemon juice and the beaten egg - I put it through a sieve.
Then cook the whole thing on full power, uncovered, for about six minutes, whisking it every minute, until it is thick enough to coat the back of a spoon. It's fiddly, but quick. You can give it another minute if need be, but it will thicken considerably as it sets. If you don't whisk it enough in the early stages, it will turn into scrambled eggs.
Put it into heated jars, cover with waxed paper, allow to cool, then put the lids on and refrigerate. It's supposed to keep for six weeks in the fridge but ours never lasts for that long. It's usually gone within a week or so but it's easy to make more. You can use baby food jars if you want to give some away because there's only enough here for one and a half normal jam jars. It makes a great cake filling, and it's lovely mixed with Greek yoghurt too.