How do you fix the problem of egg curdling as make lemon curd?

- Slowly Whisk: Gradually add the hot lemon juice mixture into the egg mixture, whisking constantly to temper the eggs.

- Use a Double Boiler: This helps to regulate the temperature and prevents the eggs from cooking too quickly.

- Stir Constantly: Keep stirring the mixture while cooking to ensure even heat distribution and to prevent the eggs from separating.

- Don't Overcook: It's important not to overcook lemon curd, as this can also cause curdling. When it coats the back of a spoon and leaves a clear trail without running, it's ready.

- Strain: Straining the curd mixture before refrigeration can help remove any potential lumps or uncooked bits.

- Chill: Allow the curd to cool down completely in the refrigerator before serving or using.