Lemon curd is a frequently used recipe in my kitchen. It's the tangy counterbalance to sugar-sweet pavlovas, the pop of brightness between the layers of a cake, and the perfect creamy yellow highlight to a thumbprint cookie. And it's dangerously simple to make. This recipe is cooked over a water bath for its gentle heat, stirring constantly. Feel free to decrease the sugar to 1/2 cup if you are looking for something with more pucker, You can also make this curd with different citrus (oranges, limes, or grapefruit), although with sweeter citrus, you'll want to use 1/2 lemon juice to maintain the acidity.