Interesting. So none of you use gelatine in your curd ? Am I cheating ? (from Jan Hedhs recipe): 2 g gelatine 150 g eggs 75 g +75 g sugar 75 g lemon juice zest from 1.5 lemons 100 g unsalted butter Soak gelatin in cold water Whisk egg and 75g sugar to poreuse stage. Bring zest, the other 75g sugar, butter and lemon juice to a boil. Pour lemon mixture over egg/sugar and mix. Pour mixture into a sauce pan or similar and bring gently to a boil while whisking. Remove pot from heat and whisk till it's very smooth. Squeeze water out of gelatine sheet, drop it into curd and stir until gelatine has melted. Strain. Pour directly into tarte or chill rapidly in water bath and cover. Conversions for the imperial crowd : 2g gelatine = 1 sheet 150 g eggs = 3 eggs depending on size 150 g sugar = 2/3 cup 75 g lemon juice = 5 tbsp 100 g butter = 7 tbsp Texture is silk smooth. Consistency is pretty stiff but not wobbly jello-ish, rather soft butter-ish. Taste could imho be a bit more pronounced, next time I'll probably add some more zest. Couldn't detect metallic taste so amount of sequestrant is enough. Just make sure that high enough temps are reached for the proteins to coagulate. Scent is light citrusy. Sorry no pictures. Only have scanner. Spreading curd on the scanner is probably not a great idea. btw Hi, I'm new here.