Reviewed: Apr. 21, 2006

I was worried aboout the prep in the microwave, but the curd came out beautifully. I did start it out in the microwave with the butter solid in chunks but it melted long before the curd came together so it didn't matter (one less dirty dish). I also did the first three minutes on full power and then the rest on half power, because I have a powerful microwave. So simple I will make it more often!

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AARONHART

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Reviewed: Apr. 21, 2006

so easy and so very good. I made this for a tart and topped with frozen red raspberries. Has anyone tried this curd recipe with different flavors ie orange?

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Apr. 17, 2006

I was a little hesitant to make this because of the microwave prep. but I am so happy that I tried it. This has a bright tart flavor. I will make this again. I wonder if it would work with Splenda?

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Beth

Cooking Level: Expert

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Reviewed: Apr. 13, 2006

Delicious!I used this curd as a filling for a layered lemon cake. Fresh lemons gave it just the right amount of tartness. Thanks!

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Mar. 28, 2006

So tart and so bright! Too sour for the kids, ha ha! Awesome recipe.

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nschelt

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Reviewed: Mar. 14, 2006

This is absolutely delicious--so tasty and so easy. My husband and I love lemon, and this tastes very natural and full of lemon flavor. It was fast and easy to prepare. I strained it right after microwaving to remove the large bits of rind. I made thumbprint cookies and used this on top--fantastic. I still have some and will put it on plain yogurt as a snack. One of our new favorites!

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RPOVARCHUK

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Reviewed: Feb. 1, 2006

This was so easy and really lemon-y! I made whipped shortbread cookies, with a thumbprint in them and filled them with this. They are great! I love a strong lemon flavor, not too sweet and this is perfect. I used the juice of 4 lemons (a little more than 1 cup.)

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AEHEAVEN

Cooking Level: Intermediate

Home Town: Evanston, Wyoming, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 27, 2006

This is so easy and delicious! Thank you for submitting such a great recipe.

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LOLLY1524

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Reviewed: Jan. 10, 2006

What a great recipe! I love to make this for scones or sandwich cookies, but I also use it for layering in between lemon cake. Try reserving a little and mixing it in with a cream cheese frosting for a haunting lemon flavor. Yum! Also, I have scaled this recipe WAY up and it still works fine. Just have patience at the microwave it will take longer.

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PASTRYGAL

Cooking Level: Professional

Home Town: Salem, New Hampshire, USA

Living In: Conway, New Hampshire, USA

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Reviewed: Dec. 31, 2005

Fast, easy and delicious. A staple in our house for sure.

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STAMPZALOT

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Reviewed: Dec. 16, 2005

This is fantastic tart and tangy and just the right amount of sweetness. I doubled the recipe and it came out perfect.

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mumzieg1

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Reviewed: Dec. 14, 2005

This was great! As I like my lemon curd really smooth (with no crumbly/crunchy bits of zest that is), I used a vegetable peeler to make large ribons of zest, which I could then easily remove once the lemon curd had cooled a little. Thanks!

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ELIBULLE

Cooking Level: Intermediate

Living In: Forest, Brussels, Belgium

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Reviewed: Nov. 6, 2005

This was AWSOME! I rolled out premade pie crusts and cut it with a cookie cutter to fit mini cupcake pan, baked it for 10 minutes and filled the little pastry cups with this lemon curd. They were GREAT! I never made such a quick and easy dessert before!

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DIANE73162

Cooking Level: Expert

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Reviewed: Oct. 9, 2005

Very easy and delicious. Wonderful lemon flavor.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Aug. 26, 2005

Certainly easy to make, but my husband detected an aftertaste that turned him off.

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123BOYS

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Reviewed: Jul. 3, 2005

This was super easy and delicious. Serve with scones and wow your guests--I did!

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MARLA113

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Reviewed: May 4, 2005

This was really good and simple to make aswell! I spooned it over vanilla ice cream for a quick but delicous sunday night dessert for the family. I also used it spooned over To Die For Blueberry Muffins(also on this sight) for dessert in a hurry. Don't be fooled by how runny it looks in the microwave, because it thickens as soon as it cools!

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Apr. 23, 2005

Wow, this is so easy and so tasty! I love lemon anything and this has my stove top lemon curd recipe beaten hands down~thank you so much for this super recipe. I prepared a pound cake, filled the center with fresh blueberries, dusted it with 10X sugar, and topped each slice with a dollop of this yummy curd! I am a Pampered Chef consultant and plan on sharing this recipe with my fellow chef "groupies" on my web site!

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MANOPA

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Reviewed: Apr. 21, 2005

Either in a bottle as a gift (this is a very impressive looking spread and would look fantastic in a bottle with a pretty fabric on the lid) on toast, a sandwich or fill a pre-made pie case and make a tart, this recipe is a winner. I have made this over a dozen times, it always works a treat. Just stir like mad!!! Thanks Catseo, this is a family favourite.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Mar. 13, 2005

This was really simple to make. I had to be patient and stay by the microwave to keep an eye on it. Used 70% power on my microwave oven. Will never buy commercial lemon curd again.

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doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

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Microwave Lemon Curd

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