Recipe by daazninvazn131
"Rich and creamy lemon curd is perfect alongside scones or sugar cookies."
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I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : )
Ww stirred for 20 minutes and it never thickened enough. Chilling didn't help. So we have oversweet, runny lemon sauce with lumps of butter in it. Very disappointing.
I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!).
Great to use as a filling for cannoli shells. They were a hit at my house!
Good, reliable "go-to" recipe for lemon curd. Just right sweet, just right tart, buttery smooth and creamy. I like mine particularly lemony so I increased the lemon zest to a full tablesoon.
I followed the recipe EXACTLY and ended up with a delicious pint of lemon curd. Be sure to use real lemon juice and the zest from that lemon. One large lemon should be enough. Others say that it could be done in a microwave, which is probably true, but you would need to be very patient to stop and stir often to avoid having the mixture curdle. (I speak from experience, having curdled a batch of custard before.) Over a double boiler, you'll end up with perfect lemon curd without worrying about curdled eggs. I'll be using this lemon curd in the morning for my crepes. Can't wait.
This is the best lemon curd! Tastes fresh and tangy. When I want a more toned down flavor, I will make a batch of pastry cream (exact name on all recipes) and mix the 2. Its amazing!
I just made this. I only had 1/4 cup of lemon juice, so I just adjusted down to compensate. 3/4 cup sugar and 2 eggs and 2-3 tablespoons of butter. I will add the zest tomorrow since I don't have a lemon at the moment. It tastes awesome. It took considerably longer than 10 minutes before it thickened. The reason why some people never get it to thicken is because of their stove and the type of bowl they used. Many glass bowls take a lot longer to heat up than the metal does due to the thickness of most Pyrex mixing bowls. I ended up putting mine on 4 instead of 2(where it says simmer on the stove) and whisking it constantly. I ended up with not a single lump. It couldn't of came out better.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 55
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