Lemon curd - why hasn't it set?

[Lucycat]

Just been taken over by a moment of madness and have made my own Lemon curd to \link{http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=554788\this recipe} and it sort of scrambled, despite my best efforts, I used the hand blender on it and rescued it but it still looks very runny!

Any tips? What did I do wrong? Has any one else got a favourite (idiot proof) recips that I can try next time.

It tastes yummy btw, just runny!

I have a yummy Tesco finest jarred one in the fridge and it's quite runny, sort of runny honey texture, rather than a more jellified (?) jam type consistency

I'm surprised it uses the whites..I looked up the recipe I used to use and it is 4 egg yolks no whites.

Mine is quite like honey texture so that should be ok then?

I thought the egg white would help it to set? no?

Can I be cheeky and ask if anyone has a fab recipe that I can use next time?
tia

Lucy, just emailed you about the book, did you get it? I was going to try the same lemon curd recipe as you used!!! I have fresh lemons off my tree (meyer) and this was just the thing. I will try this one anyway and see what happens. No time to do it today. Wish I had another recipe to share with one that I had made already. I think it may have gotten to hot--do you think that is why it scrambled?

I tried this recipe the other week when it was mentioned on a jam thread here. Mine scrambled too, so I strained it. It is quite runny, but I think it thickened slightly in the fridge.

No I haven't got it sunchowder - but the recipe has worked out fine when I stuck the mixture in the liquidiser, it's now the consistency of honey and tastes delicious!