Lemon or lime curd, do I need to add so much butter as the recipes say? Lemon curd, from what I understand, is meant to be like jam in that it's room-temperature stable long term, i.e. you don't need to refrigerate it because there's too much sugar for the little microbies to grow.
But is butter part of that preservation thingy? If I lower the amount of butter, will that affect how long the curd can last out of the fridge? Or is all that butter necessary to keep the curd soft/spoonable?
Also, any recommendations on method? Alton Brown recommends stirring in butter while the cooked egg yolks, sugar, and juice are still hot, but other recipes recommend for smoothness you cream them all together first and then cook, which makes more sense to me.