Sweet-tart and lush in texture, lemon curd (or any curd for that matter) is one of my all time favorite foods. Thankfully, it's extremely easy and surprisingly quick to make at home, particularly if you have a slight taste for danger.
Many recipes dictate that lemon curd should be slowly simmered in the bowl of a double boiler, and while this certainly works and is a good alternative for the cautious, it can be a time-consuming process. Instead, I cut the prep time in half by cooking it all in a heavy-bottomed saucepan set over direct heat. Now I know what you're thinking — eggs cooked over direct heat are bound to scramble — but if you set fear aside and implicitly trust that science is on your side*, you'll be left with lemon curd to spare in record time.