I am definitely intrigued. I have shied away from making lemon curd because when I made it some years ago, it took a while and resulted in a metallic-like taste. I have no idea what went wrong, but if you have insight, please share. It seems to be an issue, as several folks online complained of the same thing. Anyway, this recipe has motivated me to try lemon curd again, so thank you! Sheena, the metallic taste might have come from making lemon curd in an aluminum pan on the stovetop, due to the acidic lemon juice reacting with the aluminum in the pan. The microwave method should take care of that. Another possibility is using bottled rather than fresh-squeezed lemon juice. - PJH

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