Reviewed: May 18, 2013

This recipe saved the lemon curd for me!! I had made it for the first time and it was not as thick as I thought it should be. I was going to just put it in the fridge to see if it thickened as it cooled, but then I saw your recipe using the microwave and popped my thin curd in. Thank you - now I know what it looks like and it worked like a charm. Next time I will use this recipe!!

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Reviewer:

barbt1956

Reviewed: May 16, 2013

I can't believe how easy this was to put together! I usually stand over my stove with a double boiler making lemon curd, but this has the same results. I think I'm going to try lime curd, and orange curd. Thanks for a great recipe.

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Reviewer:

robcangel

Cooking Level: Expert

Living In: Gainesville, Florida, USA

Reviewed: May 11, 2013

Holy cow!! I'm in love!! I was so intrigued by this recipe I started mixing the egg and sugar (adjusting for a third of a recipe) and realized I only have limes. Go for it, my hubby said!! So juiced and zested the limes. Since it was a smaller amount, stirred every 30 seconds instead of every 60 seconds. In two minutes it was done! I seriously went into the fridge a couple times last night just to dip a spoon into it and eat it, lol!! Going to make some quick tart shells today and top with a bit whipped cream for an easy but impressive dessert. Yes, the zest does give it some texture but does it look beautiful in the glass jar!! This might be the best recipe on this site!!

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Reviewer:

BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

Reviewed: May 10, 2013

I tried this recipe when it was featured a couple of months ago in Southern Living magazine, there were a few minor differences, but microwave curd is the way to go.

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Reviewer:

maggie

Reviewed: May 8, 2013

The lemon curd tastes fantastic and is really easy to make ..... it just makes too much! i usually only need a couple servings to go on maybe 6 scones, but i have a whole bowl left over which i have to throw out.

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Reviewer:

cookingirl

Reviewed: May 7, 2013

I loved this!! After Hubigs pie company burned down in New Orleans my mom went searching for a way to get our fix. This is perfect! An exact replica of a Hubigs lemon pie

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Reviewer:

sanderfordshanon@yahoo.com

Reviewed: May 6, 2013

Using a stick blender gives a wonderful consistency! No bits of zest or anything else, just creamy. I took the time to remove the little white "cords" from the eggs as well and added 2 extra egg yolks. I reduced the sugar down to 1 Cup and felt it was sweet enough. Also followed a PP suggestion to let the mixture sit for about 10 minutes after mixing in the sugar to let it dissolve fully. Will never buy from the store again.

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Reviewer:

RHiro

Reviewed: Apr. 26, 2013

I have been making this lemon curd for several years and it is easy to make and tastes really good. I make exactly per the recipe, using fresh lemon juice, and it has never failed. Always turns out with the right blend of tart and sweetness. Takes 5 minutes in my microwave. Delicious!

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Reviewer:

Kirkwall1

Reviewed: Apr. 24, 2013

I would have given this 5 stars, but needed quite abit more sugar and I added another egg. I'm sure the amount of sugar depends on the type of lemons used (such as meyer lemons for example.) Still an easy fix. Thanks for the recipe.

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