Yes, so much sugar. It is now in a jar in the fridge, ready for the buns tomorrow. If they are successful I will put out the recipes. I used a pyrex bowl over one of my saucepans, boiling water in the saucepan. Have now ordered a very cheap trivet from Amazon for next time. Annodomi and Mamacaz could let me have your recipes for lemoncurd.
I have a lemon curd recipe that is made in the pan without any need for a bowl. I made it a couple of weeks ago for the first time in quite a while, and it was perfect. The only thing I don't like about it is that having made it myself, I know just how much sugar is in it!!!
The bowl may balance better over a saucepan of the apropriate size. I assume the water is boiling before it is put into the lower bowl - but you could boil up water in a saucepan and then remove it from the heat.
I melt chocolate like that in a pyrex bowl over a pan of hot water. I have an old pyrex casserole with a deep rim, which fits perfectly over one of my pans.
My daughter made gorgeous Belgian buns I got the recipe from her, and did not know, until I saw that, that Belgium buns had lots of lemon curd in them. She made her own, and I have just today had a go at that. BTomorrow morning I will make the Belgium buns, so will use this then. Quite easy to make (assuming it comes out okay ). Just cooling down at present. Only problem I had was the recipe for the Curd said you make in a bowl over a bowl of boiling water, but NOT to let the bowl touch that water. Did not have any trivets, and just had to manage with one of them.