About this recipe:After several experiments with a few recipes and then creating my own, I finally nailed it with this one. Smooth, thick and simple (just like me!). This is going to be added to a Victoria sponge in a few days and I think it will be awesome.
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Method Prep:5min › Cook:7min › Ready in:12min
Zest one of the lemons and set aside. Warm the 3 lemons in the microwave for 50 seconds on full power. This will make juice extraction easier and plentiful. Remove from the microwave, then juice them and sieve out any stray lumps or bits.
Add the sugar, butter, zest and juice to a microwave safe bowl and whisk until creamy. Place in the microwave and cook in increments of 1 minute until the butter has just melted. Ensuring that the mixture is just warm, not hot, add the well beaten eggs and mix thoroughly. Return to the microwave and continue cooking at 1 minute intervals, removing to stir the mixture. A nice thick custard consistency is your aim so keep going until you get that. It might take 7 minutes more in some machines.
Transfer to sterilised jam jars and let it cool, then pop it in the fridge to store for up to 3 weeks.