Reviewed: Sep. 14, 2012

I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!).

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34 users found this review helpful

Reviewer:

bigmama

Reviewed: Oct. 1, 2012

Great to use as a filling for cannoli shells. They were a hit at my house!

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22 users found this review helpful

Reviewer:

Renee

Reviewed: Nov. 13, 2012

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 , : )

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36 users found this review helpful

Reviewer:

jmalone

Reviewed: Feb. 22, 2013

I followed the recipe exactly, using a mixing bowl over a pot of simmering water, whisking constantly. It came out completely smooth with no need to sieve. I used it as filling in puff pastry tartlets, and also on scones. Sweet and tart. I will be making it again!

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1 user found this review helpful

Reviewer:

zenriot

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Mar. 12, 2013

Perfect and used the microwave as recommended. That was easy, less clean up. Thanks!

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Reviewer:

JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Mar. 20, 2013

Just ok, flavor was incredible but it was grainy. good tip- no metal wisk in the curd.

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Reviewer:

jen

Reviewed: Mar. 23, 2013

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.

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2 users found this review helpful

Reviewer:

luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

Reviewed: Apr. 1, 2013

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!

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Reviewer:

shannonmccarley

Cooking Level: Professional

Home Town: Riverside, California, USA

Living In: Bonney Lake, Washington, USA

Reviewed: Apr. 2, 2013

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.

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8 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 9, 2013

This was so easy and simple to make! I made a white layer cake and wanted to whip up a quick filling This was It!! Not to tart not to sweet Perfect!! I did cook mine for longer then the recipe said but all in all in turned out Fantastic thank you for sharing!!

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