Microwave lemon curd

I find this quicker and easier than the way I used to make it, on the stovetop.  Citrus fruit is in season at this time of year - look out for the Sevilles for your marmalade - so it's a perfect time to make lemon curd and bring a bit of sunshine into dull January!

4 medium unwaxed lemons
450 g sugar
4 eggs
120 g butter

Sterilise a couple of jamjars by washing them in hot water, rinsing, and then putting them into the oven (on low) for at least 10 minutes - do this before you start the rest of the preparation.  This has the great advantage that you then have a large bowlful of clean washing-up water that you can use to wash up as you go along!

I find the easiest way of doing things is to put everything except the butter into a food processor - quite apart from anything else, you can put the lemon zest in in strips and don't have to use a microplane grater, which is boring!  So lemon zest, juice, sugar and eggs go in the food processor and you whizz this while melting the butter in a large microwave-proof bowl.

Then you mix the two together, stir really thoroughly and microwave for about a minute at a time until it begins to thicken, at which time reduce the time to 30 seconds at a time.  Stir vigorously between each bout of microwaving.  When it is thick and delicious, pot it up and enjoy!

It should be kept in the fridge, so I don't bother with cellophane and/or waxed paper, but you can if you prefer.