Microwave Lemon Butter

4 eggs, at room temperature
2 egg yolks, at room temperature

Note: I use just the six egg yolks left over from my Friends Friands, plus 1 more complete egg for good measure.

170g (1/4 cup) caster sugar
2 teaspoons finely grated lemon rind
185ml (3/4 cup) fresh lemon juice
125g butter, chilled, cubed.

Combine eggs, sugar and rind in a 2l (8 cup) capacity microwave-safe job, whisking constantly with a balloon whisk until combined. Add the chilled chopped butter and stir to combine.
Place jug or bowl in a microwave-safe rack or upturned microwave-safe plate and cook, uncovered, on Medium/500 watts/50%, stirring every minute, for 7 to 10 minutes, or until curd is thick enough to coat a metal spoon.
Strain through a fine sieve into steralised jars and seal immediately.