Pour the mixture into a metal bowl, large enough to hold the the pre-curd, with extra room to stir | whisk. Place the bowl over the water bath and stir. bringing the temperature of the Lemon Curd to 170°F | 77°C. The eggs will set and the curd will thicken between 170°F | 77°C – 175°F | 79°C. Keep stirring and once the curd is thick, remove it from the hot water bath and place it into the ice bath; this will stop the cooking and chill final curd faster.