Microwave the lemon juice, butter and sugar on high for 7 minutes, stirring after each minute.
Temper the eggs, then add them slowly to the hot mixture, whisking continuously. (I pour the egg mixture through a sieve to avoid lumps)
Cook on high again for 6 to 8 minutes, stirring after each minute, then adding the zest about half way through.
When it coats the back of a spoon it’s ready.
I make sure my bottles are hot, then I add the curd leaving a little head space.
Tighten lids securely and leave to cool.
This is good for at least 6 months.

Note:
You can add the juice and zest of a lime, or swop out the lemon juice for granadilla pulp.
I add the juice of one lemon if I do the granadilla version, and I push the hot sugar, butter and granadilla mixture through a sieve to remove seeds, before adding the eggs.
My microwave is rated 1000 watts so you may have to adjust times up or down for your own.
I learned along the way that a whisk is a must for a smooth mixture.

Slow cooker Version:
Now I’ve learned that it’s even easier to do this in a slow cooker.
Put all the ingredients in at the same time. Set the temperature on high. Stir stir stir till the butter has mostly melted.
Turn down to low. Cover the bowl with a dish cloth and put the lid over that. (you don’t want water dropping down into your mixture)
Keep checking and whisking every half hour or so. Let it cook until you have the thickness /texture you like.
Oh and leave the granadilla seeds in if you like, it looks pretty and adds a little crunch.
I water bathed this for 10 minutes because it doesn’t get as hot as the microwave version, so I wasn’t sure about shelf stability.

Recipe and photo: Cheryl Lynne Botha