Easy Lemon Curd

125g/4oz butter

175-225g/6-8oz caster sugar*

2 large lemons, rind and juice

2 large eggs, beaten

*Use 175g/6oz sugar for sharp taste, 225g/8oz sugar for a sweeter curd.

Put the butter, sugar, lemon rind and half of the strained lemon juice into a very large bowl such as a mixing bowl. Cook uncovered on full power for 3 minutes and stir halfway through cooking.

Stir well until the butter has melted and the sugar has dissolved.

Add the remainder of the strained lemon juice and beaten eggs.

Continue cooking uncovered for 5 minutes or until the mixture has thickened enough to coat the back of a spoon. Check and stir every minute.

Pour into warm jars and cover when cool.

Store in the fridge and use within 6 weeks.