Instead of jam, lemon curd can be sharp and refreshing. The secret is to keep the sugar content low, just enough.
Whisk the sugar and eggs until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave for one minute at a time, stirring after each minute. Once the mixture is thick enough to coat the back of a spoon you are finished.
I place quantities in squares of cling film to freeze. Whenever I need some lemon curd, I thaw a cling film sachet, undo the tie and squeeze the contents into a very small bowl, just enough for one or two helpings. This way, no lemon curd is wasted. It’s delicious on wholemeal bread.
For an extra tang, I place a layer of it over my Pavlova meringue. After this, I add whipped cream followed by chopped fruit to decorate. It contrasts well with the sweet meringue.