My lemon curd recipe

OK.  So if you look up a lemon curd recipe it has multiple steps.  Mine is so so so easy.  I don't even use lemon juice or zest I just use citric acid.  

For one Dijon mustard jar size (maybe a normal to small jam jar in NZ (?).

4 whole eggs in a stab blender with around 140gms sugar, around 1.5 tsps of salt, around a dessert spoon of citric acid and blend.

Pop it in a small saucepan and stir with a spatula (never a whisk as recipes might say, the whisk creates air bubbles so you cannot see what is going on and you can't get into the corners).  In fact this is the same as making custard or ice cream.  Never ever use a whisk.  The only one time I've split a custard is the first time I made ice cream and I followed the instructions of using a whisk.  Big mistake.

Stir with the spatula until thickened.  No need to use a water bath.  As soon as it's thickened pop in 50gms of soft butter and stir until it's melted.  Moderate the temperature by taking it off the heat.  Every single time this simple recipe turns into a glossy smooth super tangy lemon curd, no lumps, no straining, no mucking about.  Salt is a key ingredient though.  Don't forget salt when baking sweet. Give it a taste.  If it needs more of anything put it in (of course!).