Reviewed: Jan. 23, 2008

Did anyone else have trouble getting the lemon curd to thicken? I double checked another recipe and found 3 eggs and 1 cup sugar only used 1/2 cup lemon juice. So, I added three more eggs and another cup of sugar and it turned out great. The microwave was such a convenient way to make this.

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LYNNBROGREN

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Reviewed: Jan. 23, 2008

Absolutely wonderful! It's perfect as a filling for cakes, as the tartness cuts the sweetness of the cake and frosting. Super easy to make, too! I used a little less zest (about 2 lemons) and storebought lemon juice rather than fresh. Awesome recipe. Thanks!

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chickiefantasma

Cooking Level: Expert

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Jan. 15, 2008

WOW! What a fantastic recipe. Sooooo delicious and easy. Absolutely the best. Thanks for sharing.

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Goldie

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Reviewed: Dec. 31, 2007

Not bad,very quick and easy. I made a pie out of it. I overdid it with a little too much zest, but overall a keeper recipe.

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KAKBIRD

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Reviewed: Dec. 16, 2007

Really easy and good! I substituted 1/2 C honey in place of the 1 C sugar, used ~1/3 C butter instead of 1/2 C, and omitted the lemon zest. And used 3/4 C lemon juice instead of 1 C. Still came out really well -- less INTENSE -- definitely milder.

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SPUNKEE83

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 11, 2007

Yummy! Ok, so I actually didn't use the microwave b/c I don't like using it and just stirred almost constantly for about 6 min or so and then poured it through a strainer b/c i didn't want the zest in there. I also subbed Xylitol for half of the sugar. It was soooo easy and wonderful! Thank you!

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dsahala

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Reviewed: Dec. 3, 2007

Pretty good & you can't beat how easy it is!! I think I added too much zest to mine though because it came out a touch bitter. I'm going to try this one again.

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Angela10angel

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Reviewed: Dec. 2, 2007

Great Recipe and easy to make!! If you don't have enough lemon juice, unsweetened Kool-aid lemon ade flavor adds a great flavor to the curd. To the viewer who asked if Splenda works, yes it does, however, I added 1 1/3 cups of Splenda and 1 Tablespoon of corn starch just to make sure. Make sure the corn starch is added to cold liquid. I added mine to the lemon juice. Also, I left out the egg whites as they are unnecessary and thre is no chance of cooked egg whites in the cooked curd. A great place to use the egg whites is in a great recipe for homemade marshmallows. I found it on the the food network under "Hot Cocoa and Homemade Marshmallows". They are really easy to make (no temperature gauge)and made by Tyler Florence, and are they wonderfully soft!!! I will try to post the recipe or hopefully someone else will if I don't get around to it.

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yooper62

Cooking Level: Expert

Living In: L'anse, Michigan, USA

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Reviewed: Dec. 2, 2007

This recipe was fabulous! I will admit that I was skeptical to say the least but it came together so quickly and easily. Be patient as you stir and don't be discouraged if it seems too watery because it thickens up quite nicely as it cools. It was a huge hit at my afternoon tea. I'm planning to put small jars of this in my Christmas basket so I will obviously be making this again!

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SHCMEOW

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Dec. 1, 2007

I substituted the lemon juice with passion fruit but microwaved the pulp first so that I could easily remove the seeds. Followed the recipe & it turned out great! Tks for sharing this wonderful recipe.

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xan

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Reviewed: Nov. 15, 2007

Turned out great! It took about 5 minutes in the microwave and next time I might to 6 to thicken it a bit more...

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Nov. 10, 2007

This was a deliciously easy version of lemon curd. This is something I really fell in love with when I was living in England. I think I would cut the amount of lemon zest I used. I really enjoyed this recipe. It was perfect for filling cupcakes with!

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Megan Blumenthal

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 2, 2007

Easy and delicious. I mixed the curd with whipped cream and filled and frosted a lemon cake with it. It would be good as a filling for a Lemon Tart.

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Aug. 11, 2007

I got hooked on lemon curd when living in the UK but it's hard to find here. This was super quick and easy with a very strong lemon taste, but a bit too sour for me. After I added another 2 T of sugar, it was fantastic on pound cake. I'll definitely be making this again.

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yayforsprinkles

Cooking Level: Intermediate

Home Town: Solon, Iowa, USA

Living In: Camp Lejeune, North Carolina, USA

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Reviewed: Jul. 14, 2007

This was so easy to make and I used it on Pound Cake for a church gathering. Everyone loved it! Thanks for sharing

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aldins6

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Reviewed: Jul. 9, 2007

Aboslutely delicious! I served it with the poppyseed bundt cake (II) also on this website, and it was wonderful. This was my first time making lemon curd, and it couldn't have been easier. I only had four lemons, and that made only 3/4 cup of lemon juice, so I filled the rest of the measuring cup with water to make 1 full cup. It was absolutely unnoticeable, because it still had a very strong (but yummy) lemon-y taste. Even my mom who definitely knows her lemon curd said it tasted like a little bit of heaven. :)

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Julie C

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Reviewed: Jul. 8, 2007

I adapted this recipe about 10 years ago from a Mary Berry recipe from her Aga cookbook. I did not want to stand over the aga all day. I have been using it ever since. Thanks for the update recipe as the book is in storage. I'm just about to make some now. And no! you can't have any. Make your own -its so easy. The other half is getting the lemon juice ready now as I got a new big silver jucier. Oh and we are cooking pork for lunch with fresh apples. Kitchen is a hive of activite this afternoon. So get in there now and make this wonderful item and put it on your toast in the morning- it will wake you up.

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vicky

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Reviewed: Jun. 25, 2007

I've made lemon curd many times and this just didn't work well. The egg cooked in little globs and good heavens make sure you use a bowl twice the size you need because the concoction grows in the microwave and will overflow! Eek--better to make it the old fashioned way!

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Mrs. W

Cooking Level: Expert

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Reviewed: Jun. 25, 2007

absolutely wonderful & so easy!!!

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CAROL S

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Reviewed: May 4, 2007

This was not my favorite lemon curd recipe. It had a cloudy color and gritty texture. I didn't change anything ingredient or prep wise. It was a bit too much on the tart side.

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