Lemon Curd separated ?
i made a simple lemon curd - zest, juice, yolks & sugar. cooked until it was thick. added the butter. stuck it in the fridge. when i went to check it later that day, it had separated.
perhaps i didn't cook it long enough ?
is there any way to save it now ?
Did you cook the eggs/lemon/sugar to 160 degrees and then take it off the heat with a constant whisk?
Was your unsalted butter cut into small pieces and at room temperature when it went in to the lemon/egg mix after you took it off the heat?
Did you stir thoroughly when blending in the unsalted butter?
Did you bring it to room temperature before putting it into the fridge?
To save it you might try bringing it about 95 - 100 degrees and stirring in the butter, then allow it to cool at room temp. I'm not sure if that'll work but that's what I would try.
re: miss seattle
As much as I admire Alton Browns scientific approach to the culinary arts, IMO, he sometimes over complicates things. For one thing, his curd recipe calls for chilled butter; I disagree with that. If you're going to melt the butter in a hot mixture it makes no sense to chill it. Besides, adding chilled butter a chunk at a time and melting one chunk before adding another simply lowers the temperature of the mixture each time a chilled chunk is added. If you think about it I'm sure you'll agree that it doesn't add up. His "coat the back of a spoon" approach isn't incorrect, when it's the right temperature it will coat the back of a spoon. But it will also coat the back of a spoon when it's at the incorrect temperature.
I would still try the warm/stir method I mentioned earlier. If that doesn't work I'm afraid I haven't any other ideas to offer. If you try to emulsify what you have without heat you'll create an oily slush.
Here's what is, IMO, a very good instructional video on the subject. She makes it look to be just as simple as it is: