So I tried making lemon curd yesterday…and it came out gross! The butter hardened in little lumps in the curd, and it just wasn’t right. The recipe I used called for ALL the ingredients to be cooked together, including the butter. It also called for egg yolks only, no whites.
However, this recipe http://www.joyofbaking.com/LemonCurd.html calls for the butter to be whisked into the other ingredients after they have been cooked, so the butter can melt into them. I want to try it again, b/c I love the stuff, and want to be able to make it myself. Any advice? Do you think that melting the butter in will be better than cooking it with the other stuff?
Also, what about lime? I have lime juice, and was thinking that must taste yummy. However, it is just the juice I have in my apt, not fresh limes. What about other citrus fruits? Orange or grapefruit curd, maybe?