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In a suitable sized microwave-proof bowl, add the sugar and eggs and beat until smooth. Stir in lemon juice, zest and melted butter.
Place the bowl in the centre of the microwave and cook on medium/high initially for 1 minute. After a minute, remove the bowl from the microwave and give it a good whisk, scraping the sides of the bowl to ensure you don’t get any overcooked lumps.
Place the bowl back in the microwave and repeating the process at 20 second intervals.
Your curd is ready when it thickens and coats the back of a spoon.
Remove the curd from the microwave
For an extra smooth curd, pour the curd through a sieve to remove the zest and any overcooked egg white and divide into clean jars.
Store the curd in the fridge for up to 3 weeks
.