I’ve had to dump 2 recipes for lemon curd so far…maybe you all can help.

I know the saucepan needs to be noncorrodible (which I am thinking means any metal/stainless steel saucepan). But I am having trouble finding any saucepan that is non-metal. Vision pans are all I know of, and they are hard to find.

I even tried doing a make-shift double boiler situation in which I used a pyrex glass bowl on top of my stainless steel pot (simmering), and the lemon curd still came out tasting like metal.

I am wondering if any of you have ever had this problem and what you use to make your lemon curd. I’m sure there is a simple explanation, but I have been unable to find it so far.

Thanks for any help!