You’ll need either a 16 oz wide mouth mason jar or a heatproof bowl to make this recipe.

Pour the sugar into the jar or bowl and zest the lemon(s) over it. Stir it with a fork.

Juice the lemons and pour them over the sugar, whisk with a fork.

Crack in the eggs and use the fork to beat the mixture very very well, until you can’t see any egg white bits (or see very few).

Set the jar in the microwave at 100% power for 30 seconds.

After 30 seconds you’ll see some white bits at the top. Beat the curd with the fork until it’s mixed. Return it to the microwave for another 30 seconds.

You’ll see more white bits, whisk with the fork then put it back in the microwave for a third time, again for 30 seconds. *** At this point, if it looks thick once mixed, and you note the temperature has reached 160 there’s no need for the fourth 30 seconds!

After the fourth time of 30 seconds, the curd should be thick and you’ll see what looks like foam on top. Whisk the curd very well.

Set the butter into a small bowl and a sieve over it.

Pour the curd through the sieve, pressing to remove any bits. Scrape the underside of the sieve. Stir until the butter is fully melted and you have a shiny, silky curd.

Store in the fridge, in an airtight container.