The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 28, 2009
I was so disappointed in this at first because I was making it for a small breakfast party with friends and it tasted rather "eggy" so I thought I'd over cooked. Well, then I strained it to get the bigger bits of lemon zest out and the eggy taste was barely there, but still enough to bug me. HOWEVER, after a night in the fridge it was wonderful. Fabulous! Amazing! No eggy taste, just wonderful, tart, sweet, lemon! I followed the recipe exactly and I will make again...maybe today. Sadly, due to an oven malfunction, the scones I was to serve it with didn't turn out, so it wasn't served either, but I managed to eat the whole batch on other things ALL BY MYSELF, in just days :) Thanks for a great and easy recipe!
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Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 27, 2009
OMG! If I could give this 10 stars on taste & ease of preparation, I would! It is SO good! I used a combo of Meyer & regular lemons. Micro'd about 5 mins total. I couldn't stop licking the bowl! I made a blueberry lemon loaf and this was divine with it. I will definitely serve this at my tea parties/get together's with my sisters! But I won't share the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 24, 2009
I made this as a gift for my Mom on Mother's Day. She loved it! Very easy and very good! I used a vegetable peeler to cut my zest into large very thin strips - able to remove them very easily. I didn't have any trouble with curdled egg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 20, 2009
Made this yesterday for the first time. Super simple to put together. I did strain it after cooking just to remove the few little bits of stringy egg-a very easy step to add in. This was pucker-up good! Highly recommend it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 6, 2009
Definitely easy to do. I used mine for a cake filling and it did not seem firm enough. The cake kind of absorbed the curd. I also thought it was a little on the greasy side. Meaning it had a greasy mouth feel after eating it. So I guess the word is "too buttery". I may try this technique with other recipes. If you know someone who has a Meyer Lemon tree, it is worth it to try and get your hands on some them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 19, 2009
Very easy to make and turned out delicious! I used it on some pound cake and blueberry/lemon bread I made and it tasted great!
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Cooking Level: Intermediate

Home Town: Martinez, California, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 11, 2009
This is probably the one recipe here at allrecipes.com that I use the most. It is incredible with fresh lemon juice and zest, but in a pinch I have used bottled juice and skipped the zest. My family and I love it either way! You can use this lemon curd in a lot of different ways: cookie or cake filling, in popovers with whipped cream, try it with the lemon curd bars (recipe on this site) or just eat it plain!!! It is usually fully cooked in 4-6 minutes in my microwave. I highly recommend straining the mixture prior to pouring into jars, in case some small bits of cooked egg whites remain. Do try this recipe, though, you will love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 10, 2009
Simply wonderful! Superb taste, easy prep...makes a lovely gift too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 5, 2009
Easy and tasty.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Mineo, Sicilia, Italy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 25, 2008
This was very easy, and produced good results, despite the fact that I had to use salted butter and had no rind, but I simply increased the amount of lemon juice in it and that seems to have made up for the alterations well enough. I cooked it in 30 second bursts, and it was ready for cooling in 2 minutes.
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Amy
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Santa Monica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Dec. 22, 2008
You can't beat the simplicity of this recipe. It comes together so quickly and with ease with delicious results. I used it to fill vanilla cupcakes.
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Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 18, 2008
I was doubtful this would turn out, but it worked perfectly! No curdling, no eggy taste, just the right amount of zing and sweet. Perfect, easy lemon curd.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 17, 2008
I gave up trying to make curd years ago. I tried this today, and it turned out absolutely perfect!!! I followed the recipe exactly. It took six turns in the microwave. I strained about a teaspoon of scrambled egg. It makes about two cups! I will NEVER buy curd from the store again! This is so much better than anything on the shelves! Great recipe!
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Cooking Level: Expert

Home Town: Orlando, Florida, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 16, 2008
My Mother was from England and made this quite often while I was growing up, especially at Christmas. When she died, I thought the recipe was gone forever. Imagine my wonderful surprise to find this and for a microwave to boot!
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Cooking Level: Intermediate

Home Town: Newgulf, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 13, 2008
This was a perfect recipe. Delicious. I halved it and it came out just fine. It thickens after you put it in the fridge. This is one of the best things I have ever eaten.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 12, 2008
Divine! This goes really great with Grandma Johnson's Scones from this site.
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Cooking Level: Expert

Home Town: Redwood City, California, USA
Living In: San Mateo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Oct. 19, 2008
As I didn't have any fresh lemons on hand, I used bottled lemon juice. Also, for some reason mine took FOREVER to microwave. It still turned out completely smooth and delicious, though. I put spoonfuls of it on top of freshly baked sugar cookies- everyone loved them!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 10, 2008
Absolutely amazing! Super easy and super delicious. My one was done in 4 minutes. I didn't have to change or add anything. Even thought it was too tangy for my bf but it means I can have it all. Many thanks for the great recipe like this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 8, 2008
Excellent lemon curd! I was skeptical b/c I've always cooked lemon curd (stove vs. microwaving). Mine was very smooth, no egg bits noted. Cooked it ~4.5 min wisking well well after every min as instructed. Used fresh juice from my tree & was great! Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA
Living In: Melbourne, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 6, 2008
Served at a Bridial shower as a topping for cranberry scones. It was straight from heaven and very easy to make.
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