About this recipe: This is a great, foolproof way of making a spread which usually curdles if you look at it. It is ready literally in minutes.
Made this for the first time a couple of weeks ago....followed the recipe to the letter....and ended up with big lumps of cooked egg whites (yes, my eggs were fresh, collected half an hour before from my own hens!) Think depending on the power of your microwave (mine is a 900) the mixture is too hot to add raw eggs to without them scrambling!! Managed to salvage it by putting it through a sieve, but also lost all of the lemon zest, so not a very lemony flavour!! Decided to try again yesterday, but this time I melted the butter previously, then mixed the sugar, eggs, lemon zest and juice together before adding the butter. Cooked for 2 mins, mixed it, cooked again for 2 mins, mixed it again, cooked for 1 min.....and it came out perfect!! - 28 Apr 2013
Absolutely perfect and so simple. Thanks for sharing! - 16 Aug 2012
KAREN KENNEDY. ONLY USE YOUR MICROWAVE IN 30 SECOND BURST AND WHISK WELL EACH TIME. THAT WAY YOU WILL NEVER GET LUMPS. - 22 May 2013