Reviewed: May 23, 2012

Great recipe & easy to make. I've used this for French macaron filling...have even substituted limes & recipe works great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sjenni71

Reviewed: May 16, 2012

This lemon curd is delicious. I could not stop eating it out of the bowl. As many other reviewers have mentioned, it is better the next day, after it has had time to set; however, I did not find it necessary to cover the surface with plastic wrap. I poured it in a jar and proceeded to sneak tastes all night! The texture the next day was perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ane03

Reviewed: May 16, 2012

excellent recipe, I have made it twice but the cook time for me was a lot longer than 15 minutes. Served lemon curd with Grandma Johnson's scone recipe from this site. I always split dough in half and make 2 flavors....maple walnut, cranberry orange,blueberry and vanilla bean.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lanie Pie

Home Town: Saratoga Springs, New York, USA

Reviewed: May 14, 2012

I made this recipe as directed. I have never had lemon curd before, but was craving something easy with lemons, so whipped this up. All I can say is with my first taste I was sure I was glimpsing a slice of what heaven is like. Seriously amazing. I might make this every night.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

appyjumpindaze

Reviewed: May 11, 2012

Very VERY good / easy. Adjustments I made - Butter 1/2 C. Also, I used lemons from Africa. I live in Kuwait where I made this recipe the first time - it was perfect (the closest to Triptee Lemon Curd w/o the expense). Went home to US - made same recipe w/ lemons there - to acidic and tangy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: May 6, 2012

Made this for father's birthday cake, everyone loved it. I did not have a double broiler and used a pot with a glass bowl and all came together perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: May 5, 2012

so i hadnt made lemon curd for like 5 years... and it was very easy to make... and didnt get messed up or the eggs didnt cook either... i came out smooth and creamy and i used Myer Lemons which gave it a even better taste and flavor then regular lemons.... thank you whoever put this recipe up! its AWESOME!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pacheco.ruth

Reviewed: May 5, 2012

This lemon curd is fabulous! Fresh, vibrant and a lovely color! I used it to make a vanilla bean lemon curd buttercream for cupcakes and it was phenomenal! Rave reviews all around.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MrsFisher0729

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 25, 2012

So so so easy! I cooked mine in a regular non-stick sauce pan over low heat and it worked great, it started to thicken within about 5 minutes. I used half splenda and only 3 tablespoons of butter (I figured if it was as good as everyone says id end up eating most of it with a spoon so I might as well cut out a few calories!). Lemon curd is one of those things that just sounds hard and complicated but this took less time than it would take to make eggs & bacon!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

A perfect balance of tart and sweet, and so easy to make! I don't have a double-boiler, so I prepared this in a Pyrex bowl set over a pot of simmering water. I'd give this recipe ten stars if I could.

Was this review helpful? [ YES ]
1 user found this review helpful