Reviewed: Jun. 1, 2008

Great lemon curd. I will use this as the filling for a white wedding cake.

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Kristan

Cooking Level: Professional

Home Town: Slidell, Louisiana, USA

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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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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 18, 2008

Very fast and easy. I have mde this several times and used both fresh lemon juice and bottled, and both turn out great. The fresh juice gives it a little extra tartness. Also, if someone is trying to reduce their fat intake, I inadvertantly left out the butter once and tried it before adding it in, and it is not bad. Not quite like the real thing, but still good...you could easily add a pinch of salt and eliminate the butter if you are looking for a low-fat alternative.

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Christine

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

WOW! This is really really good. My first time making lemon curd - I only had bottled lemon juice (GASP!) - but it worked very well. Next time I'll use real lemons and peel and I'm sure the flavor will be even better - but this is hard to beat! So easy and so very good! Thanks for the amazing recipe!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Apr. 10, 2008

Very easy, nice tart curd I used to fill Lemon Macaroon Tartlets from this site.

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 5, 2008

So good! I never knew it was so easy to make homemade lemon curd....I will definitely make this again!

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VbCook

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 17, 2008

amazing! Served this with popovers I made with another recipe on this site. match made in heaven!!

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Allie Smith

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Reviewed: Feb. 10, 2008

This was the best lemon curd I have tasted. I actually doubled the recipe and made it into a lemon meringue pie. Super easy to make. Thanks for sharing.

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3gr8kidscookin

Cooking Level: Expert

Living In: Newport Beach, California, USA

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Reviewed: Jan. 27, 2008

Great googale! This was more than wonderful! I made it for our Women's Tea at church and it was all gone! The cooking time for me was around 30 minutes before thickening up. **Up-Date** I made this again and the cooking time for high altitude is atleast 30 min. We are at about 3700 ft where we live. Everytime I make this the crowd goes wild and atleast one person wants to lick the bowl :) This curd is great for scones, cake filling, pie filling, you could even put it on banana bread. I personally think you could use a spoon...:)

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Jan. 1, 2008

I accidentally left this recipe on simmer for six hours while I went out for lunch and a movie with my family, and I loved it! The color turned a bit, but the flavor was amazing! I might not do that again, though.

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cookinwithlove

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Reviewed: Nov. 7, 2007

very good...I made this to go with some homemade english muffins I baked. I did add a few drops (about 1/4 tsp) of lemon extract to add even more lemon zing, but everything worked out perfectly...I whisked the batter during the entire 15 - 20 minutes it was over the simmering water.

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mkpelti

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

Deliciously lemony! I cooked mine in the microwave stirring at one minute intervals until the curd coated the back of a spoon. Worked perfectly, and much easier and quicker than using the double boiler.

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Sep. 29, 2007

I haven't tried this recipe yet, but I was wondering if you could preserve it by canning the curd in canning jars? Joan

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Joan

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Reviewed: Aug. 25, 2007

super easy, and YUM!

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Aug. 16, 2007

It's not bad... good consistiency, pretty easy to make... I think I'll use this as a filling in a cake, since just 'as is' tastes a bit too eggy... but that's just me.

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mayura

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

This is a wonderful recipe. Easy to prepare, wonderful taste. Thanks!

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JAGS1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oropi, Bay Of Plenty, New Zealand

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Reviewed: Aug. 7, 2007

This turned out perfectly. Great lemon flavor! I put the curd into pre-baked Phyllo dough cups. Wonderful summer snack.

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RONNIE

Cooking Level: Expert

Home Town: El Dorado, Arkansas, USA

Living In: Stedman, North Carolina, USA

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Reviewed: Jul. 3, 2007

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.

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