I've been making lemon curd (the old fashioned way) for over 50 years since growing up in England. For those who make it the old fashioned way, be sure and cook it the top of a double boiler, water about 1 inch deep in the bottom, also be sure to use a wooden spoon. This is the way I have always made it but I'm turning over a new leaf, going to try it in the micro-wave. Delicious on scones, English muffins, toast or just eating it out of the jar..... Thanks for the tips, Jeanette - and good for you, being willing to try something new. If your tried-and-true method works, great, then you'll have to ways to make lemon curd, right? Enjoy - PJH

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