Reviewed: Nov. 8, 2009

Perfect consistency and lemony flavor. I used the microwave and strained the curd at the end. I filled thumbprint cookies (also from this site) with this curd with great results!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 12, 2009

This is fantastic! I have never made lemon curd before and loved how simple this recipe was. Better than that I love how tasty and fun this is. Very flavorful! I made it with scones and it is a great addition. I doubled the batch so that I could can some too. Makes 5 perfectly filled half pints. I will definitely use this again!

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hotmama

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

I am in lemony heaven!! This is just perfect-it's not too tart, but still has a bite. Just wonderful! I'm using it for a cake filling.

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Jenthecakelady

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Reviewed: Sep. 14, 2009

This is the perfect balance of sweet and tart for me. I have made it in the microwave, which works. But for me, double boiler is the best. I made this to pour over some no bake cheesecake.

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 30, 2009

Wow.......perfect balance of tart and sweet, loved it !!!!!!!!!!

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Nichele

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Reviewed: Aug. 16, 2009

Absolutely delicious, especially if you love lemon! I used it as a filling for the lemon macaroon tartlets that I took to a bbq. They were gone before we even started eating dinner! The microwave technique sounded like a good idea, but didn't work for me. I just cooked it in a bowl over a pot of simmer water & it turned out perfect.

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jm6158

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 23, 2009

Turned out perfect beautiful and tasty!! I made lemon and key lime! Thanks for the simple tasty recipe =))

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 22, 2009

Super, fantastic! This is perfect in every way. No changes at all. Thank you so much for the recipe Ms. Margaret! : )

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Julie W

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jul. 22, 2009

Just finished making this for a filling for my white cake.This is wonderful & super simple.I will make this my standard lemon curd recipe!Thnx bunches :))

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 26, 2009

Excellent! The best lemon curd I've ever had! Not eggy like other curds. Thanks for sharing!

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KITCHENTROLL

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Reviewed: Jun. 10, 2009

This is perfect Lemon Curd! I have had many different ones but this is the best. Instead of using a double boiler, I used the microwave. I have a powerful microwave so I stirred every minute with a wire whisk for 5 minutes. Perfect!

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Cheri

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Reviewed: Jun. 1, 2009

makes a lot, great texture and super easy!

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TRACYBITTNER

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Reviewed: May 31, 2009

Absolutely loved this! I made it with an angel food cake and cream cheese frosting but it would have been just as good to eat by itself! Thanks for a great recipe!

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jvillacci

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: May 17, 2009

I used 3/4 c. fresh meyer lemon juice and 3/4 c. sugar as recommended by other reviewers, but still found the curd way too sweet. I'll try only 1/4 c. sugar next time. The lemon flavor was excellent, though.

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taremartha

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2009

Excellent! Filled a coconut cake with this lemon curd for Easter and it was wonderful! Just the right balance of tart and sweet. The recipe couldn't be easier either. Will start using this regularly instead of my usual lemon filling.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Apr. 12, 2009

Very good!

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MrsAshley

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Reviewed: Mar. 23, 2009

Awesome!!! Smooth and perfect for a lemon meringue filling!

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natashac920

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Reviewed: Mar. 14, 2009

AMAZING! I used about 3 times the lemon rind because we're lemon fiends ;) I was very careful using the double-boiler and it never tried to curdle - just make sure you keep it at a low temperature to simmer the water.

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 12, 2009

This is delicious! Tart and wonderful. I did not use lemon peel.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

This is very tasty, it was hard not to eat it out of the saucepan. I've made it twice, it goes great as a filling for lemon meringue pie. But if you cook it too long or too hot then you get little eggy parts where the egg cooked first without being mixed; looks bad, and tastes funny if you do that.

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Leksi

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Portland, Oregon, USA

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