Lovely! I've failed miserably at making lemon curd before (eggy streaks, not thick enough)-- so I was encouraged by those who said this recipe was easy! I just made it and it turned out beautifully! Tastes great warm, and I'm sure it will be even better chilled on the cake I made. I highly recommend using the double-boiler so that it doesn't cook too quickly, even so mine didn't take nearly 15 minutes to cook, less than 10.

Reviewed On: Jul. 3, 2007

Soooooo good! I think I have made this 6 times since I found the recipe! Everyone loves it, and my husband is requesting it again today. I bake it in 3 mini loaf pans. I also microwave the lemon juice to melt all the sugar before pouring the glaze on top. Yum!

Reviewed On: Mar. 13, 2007

This cake turned out pretty good. I used 3 9" round pans. I also reduced the strawberry puree to 1/4c. and had nice moist, but not soggy layers. I think if I make this again, I will use strawberry nectar instead of milk to give the cake a stronger strawberry flavor. I used seven minute frosting, which worked really nicely!

Reviewed On: Mar. 13, 2007