Creamy Lemon Curd (no Egg Whites)

"Lemon curd should be silky and bright, soft enough to spread on a warm English muffin but firm enough to pipe onto a cake. Many recipes lean one way or the other. This one does both. You don't need a double boiler for this recipe. A heavy-bottomed saucepan works perfectly as long as you keep the heat low and whisk continuously. That means one less dish to wash! With a thermometer or the doneness signals below, the direct stovetop method is just as reliable. "

Preparation Time5 min

Cooking Time15 min

Cooking MethodSkillet