Fruit Curds are straightforward to make and do not require much equipment, although they do need attention. If you get distracted during cooking a curd over a pan of hot water, you may end up with a curdled curd, similar in appearance to scrambled egg! There are three stages to making traditional curd: preparing the ingredients, cooking and potting the finished curd. As the temperature of a curd only reaches approximately 71°C (160°F) it should be sealed with a waxed disc when potted and a cellophane cover when completely cold. Curds are best stored in a refrigerator and eaten within 6 weeks.