Reviewed: May 25, 2012

Decided to double the recipe and used Pyrex bowl in rice cooker to soften butter and cook the lemon curd. One reviewer said to "temper" sugar, eggs & butter. Not being sure what that was, I blended the mixture on the "Stir" selection of a Kitchenaid blender. I tasted the result and chose to add all the zest from all 12 lemons. Then I slowly cooked in the Pyrex bowl over rice cooker. No problems with eggs separating and the instructions worked flawlessly. Pie shells were used to prep for a dessert. One pie mysteriously disappeared before it was completed. Success!

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Reviewer:

cadphyl

Reviewed: May 23, 2012

When making lemon curd OR custards - simply mix the egg yolks with the other ingredients - then proceed cooking - yes - stirring constantly is important. This never fails when I make curd or custard.

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Reviewer:

mama

Reviewed: May 22, 2012

Wonderful recipe for lemon curd. This is not all that well known here but so great on scones and as a filling for cakes. Also makes lovely tarts with a dollop of whipping cream on top. The possibilities are endless.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: May 22, 2012

I just made this and it came out perfect! I made lemon tarts and next will be Lemon Meringue pie. I strongly suggest that you mix the sugar, eggs and butter very well with a mixer until smooth and fluffy then cook all of the ingredients over very low heat (it will look curdled but keep it on low heat until the curdle is smooth, this is the butter melting into liquid) then cook on Medium stirring constantly until thick or you can swipe the back of the spoon with your finger and a clean trail is left. It's the best I've had besides my Grandmothers.

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Reviewer:

ladyliberty1

Reviewed: Apr. 30, 2012

Super easy, super good. Made this yesterday and it was a huge hit!

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Reviewer:

eck

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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 29, 2012

This is the best recipe for lemon curd I've used. My neighbors give me lemons from their daughter's trees in Arizona and it never fails; the tartness and creaminess is superb!

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Reviewer:

NickiK

Reviewed: Apr. 25, 2012

Very yummy and easy - I used the microwave. I also cut the butter to 1/8 cup from 1/2 cup - to make it healthier.

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Reviewer:

my ty

Reviewed: Jan. 15, 2012

Look at notes before doing again

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Reviewer:

Lhkinwa

Reviewed: Dec. 30, 2011

Good flavour, but I was hoping for a thicker consistency. I'll have to play around with it.

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Reviewer:

amymarie

Cooking Level: Intermediate

Home Town: Duncan, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Dec. 26, 2011

My mother in law taught me how to make this when I first married but we called it Lemon Butter. Delicious on toast, bagels or in little tart shells. This is a treat so I only make at holiday time.

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