In a big glass bowl stir the sugar into the juice and zest, cut in the butter in chunks and sieve in the eggs, discarding any yukky bits left in the sieve.
Microwave for 1 minute and beat. Keep doing this for 1 minute at a time until the curd has thickened and is glossy. This sets up when it is cold so don't be alarmed at the thinness of it at this stage.
Cool slightly before filling warm jars, cool completely and store in the fridge.
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