The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Photo by SPEARL20
Reviewed: Mar. 12, 2009
This is delicious! Tart and wonderful. I did not use lemon peel.
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Photo by SPEARL20

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
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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Photo by Leksi

Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Photo by naples34102
Reviewed: Feb. 16, 2009
Nice recipe. I liked the ease of preparation, the consistency, and the perfect balance between sweet and tart. I used this to fill the 2-layer "Lemon Gold Cake" also from this site and it was just the right amount.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 14, 2009
It was good, but had a metallic taste. Maybe from the pan I cooked it in, I'm not sure. Next time I will try cooking it in something else and hopefully it will taste better.
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Photo by Alyssa

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Feb. 6, 2009
This turned out perfect!
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Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Lakewood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 27, 2009
This was GREAT! I made during the holidays to use between the layers and on top of a cake after buying a jar at the store - immediately knew I didn't what "that" on my cake. This was so good my kids were eating the leftovers right out of the bowl. Now all I can do is think of what I can use Lemon Curd with. Thanks for sharing this great recipe.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 23, 2009
Rich and Dreamy!! I wish I could give it more stars! I'm the person who eats around the last few spoonfulls of lemon filling in lemon meringue pie and I've never had lemon curd before. This was just right with both sweetness and tartness and it was incredibly smooth, so you can finish your dessert happily. If life gives you lemons....make THIS lemon curd! :o)
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Photo by *Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA
Living In: Spanish Springs, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 9, 2009
Absolutely WONDERFUL... I thought I was at mygrandmother's when I made this and had it with her Chocolate mayonaise cake.. Will definately be making this over and over again!!!
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Photo by MUSTBESWEET7403

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 20, 2008
This is an absolutely FABULOUS recipe! I made several different flavors while experimenting and they all came out great! I package my own scone mixes and I served some of the curds that I made with my scones and everyone that tasted them were amazed! I've canned several bottles and will be sending them as Christmas gifts! Thank you for this great recipe!
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ann
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Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 10, 2008
Great over ginger cake.
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Cooking Level: Expert

Living In: Warsaw, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 17, 2008
Excellent lemon curd! Very easy to make. I've enjoyed it on blueberry scones, in a tart topped with raspberry coulis, and plain. One note: when the curd begins to thicken, remove it from the heat immediately but keep stirring. Otherwise, if it gets too hot, it will curdle a bit.
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Cooking Level: Expert

Home Town: Gentry, Arkansas, USA
Living In: Siloam Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Aug. 10, 2008
Perfect! I make this all the time, following the recipe exactly, and it always turns out beautifully!
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Cooking Level: Intermediate

Home Town: Centralia, Washington, USA
Living In: Lappeenranta, Etelä-Karjala, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Photo by Anne of Avonlea
Reviewed: Jul. 30, 2008
Mmm wonderful recipe... this lemon curd is not too sweet and has the perfect hit of tangy lemon flavour. Very, very easy to make. I made two batches- first batch was delicious but I forgot to add the rind from both my lemons. Second batch I remembered to grate both lemons and the result was mindblowing.... so make sure you add the rind. I used the curd to fill little mini pre-cooked tart cases, for the most amazing lemon tarlets i have ever tasted. They were absolutely divine. Thankyou for posting a wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 28, 2008
This is one of my often used recipes. Whether with bottled lemon juice or fresh squeezed, it always turns out wonderfully. It's perfect for a pie and great by itself.
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Cooking Level: Beginning

Living In: Seaford, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 28, 2008
I was sceptical of this recipe, because it sounded to easy. I decided to try it because of the number of good reviews. It was really easy, possibly even fool proof and the end result was fantastic. On my second batch, I added fresh lavender to the butter as I melted it, then strained the lavender out before adding the butter to the recipe. The lavender flavor was subtle but nicely complemented the lemon. I will use this recipe again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jul. 26, 2008
This was the first time I attempted Lemon Curd - was amazed at how easy and tasty it was! I prefer the curd to be quite tart (more traditional-style) so this was a little too sweet. Next time I'll use slightly less sugar - 175g will be plenty. I used the juice of 2 1/2 lemons, a bit more than 125ml.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 30, 2008
The taste is fanstastic and it's easy to make I just wish the directions were a little more detailed
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Photo by Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA
Living In: Valrico, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 7, 2008
Add me to the list of folks who love this recipe! It is restaurant quality.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Jun. 1, 2008
Great lemon curd. I will use this as the filling for a white wedding cake.
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Cooking Level: Professional

Home Town: Slidell, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Photo by Valerie's Kitchen
Reviewed: Jun. 1, 2008
I made this to be used between layers of a white cake (White Texas Sheet Cake from this site). It was perfect! I spread a generous amount and then topped it with a cake layer. The lemon curd oozed down the sides of the cake for a beautiful presentation. My youngest tasted it right from the pan while it was still warm and asked if we could just eat it with a spoon. Wonderful!
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