Last month, I described how I attempted a lemon curd recipe and ended up with scrambled curd instead. Yesterday I returned to the fray, employing what I learned from that experience. This time I blended the lemon and sugar on the hob to taste before adding butter. I allowed this to cool as I set up the water bath in the slow cooker. All I forgot was measuring the temperature of the bath before adding the mixture and working in the eggs but I managed to get away with that.
The result was all that I had hoped for. The next step is to try this approach with something other than lemon. Orange or lime would be obvious choices but, unless the acid plays more of a role than I suspect, a wider range of fruits might be suitable.