Let me start off by saying first and foremost that making the lemon curd by hand was SO not worth the time and effort!  I took the recipe from Julie Hasson’s 125 Cupcake Recipes and it said it would thicken up in 6 minutes… TRY 20!  And it still wasn’t getting the “whisk marks” the recipe referenced.

I also let it sit in the fridge for an hour and the bowl was cool to the touch, but it was not by any means thick.  I was getting impatient and just decided to go for it.  It was around 7 by then and I was tired of this damn lemon curd!  Bad idea.  It was too thin and as I pushed it through the piping tube it was gushing through the top, not just out the tip, but out the sides as well.

GRRRRR…

*UPDATE*

Guess maybe I should include the lemon curd recipe…

1/2 cup superfine sugar

1 tsp. cornstarch

2 tsp. finally grated lemon zest

1/2 cup freshly squeezed lemon juice

4 egg yolks

6 tbs. unsalted butter, chilled and cut into pieces

In a heavy saucepan, whisk together sugar and cornstarch.  Whisk in lemon zest and juice and egg yolks until well combined.  Whisk in butter and cook over medium-low heat, whisking constantly, for 6 minutes or until lemon mixture is thick enough to hold marks of whisk.

Transfer lemon curd to a bowl, placing plastic wrap directly on surface.  Refrigerate for 1 hour or until cold.