I made this yesterday...After probably 8 to 10 minutes the mixture was very runny but did coat a spoon. I refrigerated it and it wasn't the consistency I was hoping for (a thick pudding). It also tasted gritty. I figured I had nothing to lose and this morning, after reading a lot of other comments, I added 3 tablespoons of cornstarch to the mixture and cooked it again until just boiling. It became a perfect smooth, silky lemon curd. I am thinking I did something wrong yesterday and figure I will always have the fallback plan of adding the cornstarch and reheating if the first go-round fails. This was my first time ever making lemon curd and I will definitely try this recipe again. Thanks, KAF!

• Reply