A simple no-fail recipe for delicious, buttery, tart lemon curd.
In a medium, heavy saucepan, cook the mixture over low heat until it looks smooth. The curdled appearance will begin to disappear as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly until the mixture thickens. It should take about 15 minutes. It should leave a path on the back of a spoon and will read 170 degrees on a thermometer. Don’t let the mixture boil.