Reviewed: Nov. 16, 2009

Delish!! I made this exactly as recipe stated except I left out the zest. It was perfect. I first tried it as suggested using more egg yolks but it was WAY too egg-y for my family. I stirred with my immersion blender and when I strained it there were no egg bits in it. I highly recommend this recipe

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NIKKILOU1

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Reviewed: Nov. 16, 2009

Simply Outstanding! I took the suggestion from mommyfromseattle and this had everyone wanting more! I used this as a filling in my coconut cake and it was heavenly. I took the leftovers and made minature lemon meringue pies with my oversized muffin tins. This is my ONLY lemon curd recipe!! Oh, don't remove the zest via a seive... you lose flavor!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Nov. 7, 2009

This is awesome! will use again! I added green food coloring and filled cupcakes "Slime cupcakes" for Halloween,, frosted with green frosting.. was a BIG hit!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Nov. 1, 2009

Great, easy recipe - made this to use as a moistening layer on a cake, along with buttercream - cake got rave reviews.

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eadaoin

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Reviewed: Oct. 26, 2009

Very easy and tasty recipe. If you cool it down in small portions its nice dessert.In bigger portion you need to add something to break the lemon taste

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Christos&Lesya

Cooking Level: Expert

Living In: Athens, Attica, Greece

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Reviewed: Oct. 25, 2009

really good flavour for the amount of effort involved. Used it in a trifle sort of dessert with pound cake and sliced strawberries

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CGUEST29

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

this was delicious. i didn't have unsalted butter, so i used the salted one. i think it might have tasted alittle sweeter with unsalted butter but it was pretty darn good even with the wrong butter! easy recipe as well. thanks!

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rere

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Oct. 12, 2009

WOW! I've always been afraid to make Lemon Curd, because of some bad egg-based fillings I've had in the past that tasted eww-so-eggy. After making some gingerbread, I decided to go ahead and try this easy looking recipe to top it. EASY, yes! YUMMY, yes!!! EGGY, NOOOO! My curd took about 4 minutes to coat the back of a spoon, and I used bottled lemon juice. I also did not have lemon zest, but it was plenty lemony enough without it for me. I served it warm over the gingerbread. Absolutely delicious! After the curd cools and sets overnight, I just may have to make a tart or two...or fill cupcakes...or prepare a pie crust! :-)

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Stephanie

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

Wow this was so easy not to mention so tasty. My Mom is from England and has made Lemon Curd for years in a double boiler and it took a long time. She has now swithched over to this recipe as it tastes as good as hers. We enjoy it on very thin pancakes or crumpets. Yummy!!

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Maureen

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Reviewed: Oct. 1, 2009

i changed the serving size to 5 so i could use 1 egg. i started with a room temp. egg and didnt have a problem with curdling. this was pretty good even though i used frozen bottled lemon juice. and left out the zest since i didnt have any lemons.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 17, 2009

great flavor and consistency. i agree that tempering the eggs helps. it took 4 mins for me, so just be mindful of your microwave power.

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mysticcher

Cooking Level: Intermediate

Home Town: Irvine, California, USA

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Reviewed: Aug. 6, 2009

oh my goodness. i cant beleive how delicious this recipe is... and i made it in the microwave!!! I do suggest fresh lemon juice for this recipe. However, when I made it, i was short like a 1/4 cup of fresh squeezed so i added the bottled kind and it tasted perfectly fine. I think what made my lemon curd such a success was that I let the eggs sit out for about 1 1/2 hours before i made it. I have no idea why but my lemon curd did not curdle at all which surprised me. I forgot to temper them too! and dont get scared because it looks so runny at first. i was freaking out for the first 3 hours it was in the fridge, but it turned out to be the perfect consistency. However, I would do 6 minutes in the microwave, just in case. I made a cheesecake that had blueberries tossed in on shortbread crust with lemon curd on top. it was beautiful and delicious. I then sprinkled sugar on top and torched it. I was trying to mimic the claim jumper lemon bar cheesecake recipe. Oh and be careful while in the microwave. On my fourth time in, it erupted a little. probably my fault, but from then on i watched it a bit more carefully. I am going to make this as gifts from now on. tastes great topped on plain yogart!!!

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LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 1, 2009

Another 5-star review for this wonderfully simple recipe. I've been making my lemon curd on the stove for years using the Joy of Cooking recipe and when I saw this microwave version, the snooty side of me said, "how can this possibly compare?" Well, it does. Came out perfectly the first time. The taste is not too different from the stuff I've been making for years (though it was a little more to the sweet side than the tangy side) and it was soooo easy.. My only variation was that my lemons only yielded about 2/3 cup of fresh lemon juice so I topped it off with the bottled stuff to bring it to the requisite 1 cup.. When I make it again, I may put in another egg yolk or two and see if I can up the richness just a tiny bit. My Personal preference here is that the straining step is not to be skipped. I think this is particularly true if you plan to give this as a gift. You'll be surprised at all the nasty looking bits that a quick run through the seive takes out..plus it improves the final consistency. If you haven't already got one, next time you are at the supermarket, you can pick up a cheapo strainer for less than the cost of a jar of prepared lemon curd and you'll have the piece of equipment forever!

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Larry

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Jul. 27, 2009

Delicious, great recipe, great directions. Turned out wonderfully for an afternoon tea. Good strong lemon flavor which I absolutely love!

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tdunc17

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Reviewed: Jul. 26, 2009

Made this today, scaled down to 5 servings, added an extra egg yolk, and strained it after cooking. Very happy, it tastes delicious, lovely and tart!

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Peggy C

Cooking Level: Expert

Living In: Summerville, South Carolina, USA

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Reviewed: Jul. 24, 2009

pretty good. Took a while to thicken, though

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2009

I *LOVE* lemon anything and this was fantastic and so easy! I used it to fill mini tart shells and topped with fresh raspberries, put it on toast, dipped homemade graham crackers in it, mixed it with whipped cream and topped a slice of un-frosted cake....it is a seriously dangerous recipe! It is a true keeper!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 28, 2009

The ease of this recipe for me was what earned it the 3 stars, but I was disappointed with the taste. Mine was WAY too tart, even after adding another 1/2 cup of sugar. Perhaps my lemons were just too tart, as they came fresh from a neighbor's tree and not the grocery store. I also added a little slurry of cornstarch and water to thicken it and left it in the fridge overnight to get the consistency that I wanted. Even though the taste was not what I was looking for, I am willing to try this again.

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