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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Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

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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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Miss La-Ti-Da

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Reviewed: Oct. 5, 2008

This was really good. Came out great, I used fresh squeezed lemons, next time I may do have lemons and half bottle lemon juice and I will leave out the lemon zest as I don't like them generally, but wanted to make the recipe according to the direction.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 21, 2008

EXCELLENT! I'm not that much of a lemon fan but I had to stop myself from eating this right out of the bowl. It was so tasty. Very smooth and perfectly tart with a hint of sweetness. Fresh lemon juice is a MUST! I used it for the curd filling of the lemon frosting cake recipe that is also on this site. So easy to make and so delicious, you can't beat that! This curd was the main reason my cake was so delicious. Thank you!

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KDS7210

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

Just as easy as it sounds. Makes a perfect cake filling.

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jenne

Cooking Level: Expert

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Reviewed: Aug. 6, 2008

The taste is good, but you have to watch it like a hawk or the egg will boil.

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Victoria

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Reviewed: Jul. 28, 2008

Wonderful! Followed the recipe exactly and it came out perfectly. I used it to fill phyllo cups and topped them with whipped cream and raspberries.

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Veronica

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

Really good! Going to use the curd to make lemon tarts with my toddler. Mine did look a bit on the orange side rather than yellow...might have cooked it a bit longer than I should have, 10 mins in total. No problems with any eggy bits...yay! I also wanted to add - I was just short of the required amount of fresh lemon so I used some bottled lemon juice to top it up. It resulted in one heck of a "tang"! Wouldn't recommend even considering the bottled stuff (I've had to stir in a bit of powdered sugar to sweeten it up a bit!).

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

Very easy and very tart...just the way I like it

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 8, 2008

I tried this with 2 duck eggs and two oranges to make orange curd and it worked a treat. I kept all the other ingredients the same.

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Judi Smith

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Reviewed: Jul. 4, 2008

Absolutely awesome! I scaled it down to whatever number of servings required only two eggs, because that's what I had in the fridge. The juice and zest of two lemons ended up being the exact amounts needed as well. Will definitely be doing it this way forever! And it thickened up just fine.. dunno what other people's problem was!

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wkndyummychef

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Reviewed: Jun. 23, 2008

This was a first for me and SO EASY! I followed the directions as written and I only had to microwave for 2 minutes. I probably could have gone one more but as I said this was my first time for lemon curd. It is a bit tangy, I might add more sugar next time but over all this was GREAT and SIMPLE. I did not need to temper the mixture I only strained it to remove the zest, as I knew my family would complain. This is very versatile I used it on angel food cake but the possiblities are endless. Thanks!

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jomist3

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

This curd was good but mine wouldn't thicken. Probably my fault though. :)

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NeitherSparky

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jun. 17, 2008

Just great...and so easy to make! Thanks

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anama

Cooking Level: Expert

Living In: Malaga, Andalucia, Spain

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Reviewed: Jun. 17, 2008

This is amazing stuff! I followed the recipe exactly and it came out very well. I microwaved for about 6 minutes, stirring after each minute. This was delicious on blueberry muffins. I also used it as a filling for lemon cupcakes.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Jun. 16, 2008

Excellent!! Will make again and again!

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aeangel

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Reviewed: Jun. 8, 2008

I had never made curd before and immediately went to Allrecipes. Again, there was the best recipe and so easy. I will never purchase curd again. Thanks for this awesome recipe!

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Katie

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Reviewed: Jun. 7, 2008

I love this recipe. It is simple, tasty and not messy. I used it to fill crepes and next time I make gingerbread this will be the topping.

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ChefSusan

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Severance, Colorado, USA

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Reviewed: Jun. 6, 2008

Super easy to make and darn near foolproof. I used this for filling in the Cream Cheese Thumbprint cookies. Wow! Was that tasty. Will make again and again.

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