Don't use bottled lemon juice unless you are using pure lemon juice. The stuff that comes in the green bottles is reconstituted and it isn't the same. Meyer lemons are less acidic and I think jucier. Supposedly they are a combination of oranges and lemons. I make a lemon curd on top of the stove that calls for a double boiler, but I don't use one and just stand there and stir constantly. Doesn't take even 10 minutes. You are brave. I learned my lesson on the stove top. I was making a mega batch and was not as careful as I should have been (multi-tasking got the best of me). My curd ended up with little bits of scorched curd throughout. It had a nice smoky taste! Well, smoky, but not nice! Elisabeth

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