I made lemon curd the other day, my first time. Used extremely low heat, took me forever; also used the candy thermometer and a digital thermometer to monitor temperature. Constant stirring and the second it hit 170°, removed it and continued stirring to cool it down. Strained it through a fine mesh sieve, and it was glorious. Very proud of myself. Cooled it a little bit, transferred to a glass bowl and covered with saran wrap pressed down on the top. That was two days ago, for a cheesecake topping tonight.
Just went to check it, and it’s a little bit grainy. I can’t believe it’s overcooked, could the refrigeration have done it? Can I fix it before topping the cheesecake ?
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