Celery Soup with Crusty Bread
If your celery is starting to go limp or you don't enjoy eating the inner stalks of the celery, then soup is the answer.
Microwave Lemon Curd
This microwave lemon curd is a good way to make the most of lemons when they are in season.
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Ingredients
- 220g butter, cubed
- 1½ cups sugar
- Finely grated zest of 2 lemons
- 1¼ cups lemon juice, strained
- 6 eggs
Method
- Put butter, sugar, lemon juice and zest into a microwave-proof bowl. Heat on full power for 2 minutes.
- Stir and heat again in 1-minute intervals until the butter is melted and sugar is dissolved.
- In a separate bowl, beat the eggs then whisk into the butter mixture. Cook on 70% power in bursts of 30- 40 seconds, stirring in-between, until mixture is thick. The curd will thicken more as it cools.
- Pour into hot, sterilized jars and seal. Keep refrigerated.