Reviewed: May 24, 2012

I just tried this for the first time tonight. This recipe is about to become big in my life. I agree with other reviewers that it is on the tart side, but that's how I like my lemon, especially if you are going to serve it with something sweet. Definitely strain it through a fine mesh sieve to catch the bits of cooked egg and lemon zest that doesn't feel so good in the mouth. Silky, smooth, and the butter gives it a great richness. I would never have believed it, but this recipe ROCKS.

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Reviewer:

Adam

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Astoria, New York, USA

Reviewed: May 14, 2012

I made this to top a Pavlova with and it was just wonderful - and saved me a lot of time.

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Reviewer:

EDWINAFAYE

Cooking Level: Expert

Living In: Delta, Pennsylvania, USA

Reviewed: May 5, 2012

this was good. did use 2 yolks and 3 whole eggs. worked great. It was my first time to make lemon curd. Will make again.

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Reviewer:

KMEADOWS1

Reviewed: Apr. 29, 2012

Yuck !

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d.o.

Reviewed: Apr. 19, 2012

I have made lemon curd before and it always came out nice but I'd have to strain it through a sieve ... well, no more. This was so easy and frankly tastes better than the double boiler version and is a whole lot faster. One caveat ... watch the last 30 seconds as mine boiled over a bit in the micro. I nuked it for a total of 3 and 1/2 minutes. It came out perfect ...! Now it will be my "go to" lemon curd.

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Apr. 8, 2012

Perfect! and super easy. Used it between the layers of my coconut cake for that wonderful lemony surprise. Thank you!

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tinkagain

Reviewed: Apr. 8, 2012

This is the second time I have made this recipe in the last 2 weeks and I have to say I've found the perfect recipe. I've always been a big fan of lemon curd and never realised how easy it was to make. Followed the recipe exactly and it thickened up nicely into a lovely tangy "custard". This mornings batch are for Easter gifts, can't wait to share the recipe!

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Reviewer:

amymcb

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

OMG. Delicious and Easy! The sugar/lemon ratio was perfect. Sweet, but not too sweet. I use it in plain yogurt, on toast and crackers with cream cheese. I was very impressed and will be making again and again.

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Reviewer:

Linda

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 5, 2012

Here was my take on it: 1/2 cup sugar, 3 eggs, juice of 2 lemons, zest of 2 lemons, 9 tablespoons unsalted butter -----> PERFECTION!!!! This was my first attempt at lemon curd and with such success here I will ever even try another recipe.

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