Reviewed: Nov. 11, 2009

YUMMY!!! I made this just because I could but then ended up using it in a Lemon Bar recipe. Delish...

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 5, 2009

I made this custard for a birthday gift for someone who considers themselves a lemon custard connoiseur - it was very well recieved. The four stars is due to methods - I used a double boiler to heat the lemon zest and juice first, wisked the eggs with the sugar seperately and temepered the eggs before adding them to the double boiler and getting it thick that way. I made the Butter Flaky Pie Crust and served it with fresh blackberries on top. FANTASTIC!! Thanks!

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halli

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Reviewed: Aug. 8, 2009

I love the flavor of this lemon curd. I've made it a few times now... and it loses a star for method rather than taste and texture. I have found that when I cook this on the stove in a saucepan it's all too easy to have the eggs curdle, so I've changed methods to the double boiler. This does take about 3 times as long, but makes a sinfully rich, smooth custard. I add everything but the butter, then once it's starting to get hot enough to melt it, I add the butter a few cubes at a time, letting it mostly melt between addings. Then I dump the whole thing thru a strainer into another bowl, cause any time you are cooking with eggs, it's best to strain cause there are always a few chunky bits you don't want in your custard. Love this on crepes, scones, muffins... with a spoon! Thanks for a wonderful treat...

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rosyshell

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Reviewed: Mar. 13, 2009

Deliscious

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daydreemernluv

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Reviewed: Mar. 11, 2009

Very good, definitely on the tart side!!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 22, 2009

I don't know what went wrong here. I have made lemon curd in the past. I never had a problem with it. I mixed everything off the heat (in a glass bowl) then placed over a pan of simmering water and whisked until thickened. It LOOKED wonderful. It tasted AWFUL! I don't know what happened! I used fresh lemons, fresh eggs, added a little extra sugar...it had a metallic taste. My whisk was metal. That's the only metal that was used. I've never had this problem with my whisk before. I think I'll just go back to my old lemon curd recipe. This one just didn't work for me. Sorry!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jan. 28, 2009

Yum! Strained it - it needed it. Beautiful color and texture.

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Maryanne

Cooking Level: Intermediate

Living In: Los Gatos, California, USA

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Reviewed: Dec. 21, 2008

This was so easy to make and so good to eat! I used powdered lemon peel instead of the zest and it was perfect with scones and madeleines. Great recipe!

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jody1

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

This was very easy to make and has a wonderful balance of tartness and sweetness - I mixed all of the ingredients in a bowl first - first the butter and sugar and then added the eggs and then the lemon - as was suggested by another person on here - it worked really well and then all you have to do is heat it till it thickens! Great recipe!

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Jordanna

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Reviewed: Dec. 8, 2008

This is the best. I use it all the time to make lemon tarts and also use it as a spread on tea biscuits and toast.If it were possible I would rate it a ten.I've given the recipe to my eldest sone and it has become his signature recipe for lemon tarts. Whenever he is invited to a dinner party ( after many hints )he opts to provide the dessert made with this and boughten tart shells.For a nice quick dessert put a tart on a dessert plate top with some fresh raspberries and add a swirl of melted good dark chocolate around the rim of the tart.

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AMBURNS

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Reviewed: Sep. 21, 2008

This is really good. The real lemon does taste better. I used the lemon curd to use as a topping on a cheesecake it was wonderful. The time it took in the microwave to cook seemed like forever though since I didn't want it to get lumpy . I opened the micro every 30 to 40 seconds for about 15 to 20 min.

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sweetcookie

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Reviewed: Aug. 26, 2008

I love lemon curd and have never made it at home because I thought it would be too much trouble. Totally easy and came out perfectly (hence the name, I guess). Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 26, 2008

This was the first time I've ever made a lemon curd, and it was spectacular. I love lemon desserts, mind you, but this is so quick and requires minimal ingredients; it would be easy to whip together if you had unexpected guests. It's lovely cold or hot off the stove. I sprinkled mine with confectioner's sugar to match some of that tartness.

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doll

Cooking Level: Intermediate

Home Town: St. Petersburg, St. Petersburg (Federal City), Russia

Living In: Seattle, Washington, USA

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Reviewed: Feb. 28, 2008

Oh, this was WONDERFUL!!! I did this in a double-boiler over med-low heat and had no problems at all with the eggs cooking. I made a half-batch (used one egg) because I was concerned that my husband and I wouldn't get through a full batch before it went bad, but it was gone within a day! Next time I'll probably double it - my husband just couldn't get enough!

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KEPHAREL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 24, 2008

So easy. Wonderfully bright and clean flavor. Thanks for sharing.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Feb. 22, 2008

I switched out 3 eggs for 3/4 cup of tofu and used half the sugar. I also added a tablespoon of all purpose flour to help thicken it, and cooked over medium high heat. There were curds of tofu left after it thickened, but just pour it in the blender and blend till it's smooth. It was awesome.

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skim

Home Town: Alameda, California, USA

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Reviewed: Feb. 15, 2008

Great recipe and very easy to make. Super!

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 27, 2007

This is a great recipe, so fast and easy. I lost my grandmothers recipe and this taste just like her lemon curd. The only thing I did different was using 1 cup of sugar instead of 3/4 cups. I read some of the other reviews and they commented on the lemon curd being a little too tart so I added a little more sugar.

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Mom of 4 little girls

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Reviewed: Oct. 17, 2007

Followed the recipe exactly...I used a mixer and blended the sugar and butter, then added the eggs, then added the juice and zest. Then transferred to stove. Had no problems with mini pieces of scrambled eggs...however, I did pass it through a sieve to get rid of the zest once finished cooking. Make sure you keep on stiring this the whole time! Took mine at least ten minutes. After it had cooled a little, I tasted it and it was very tart so I added more sugar until it fit my personal preference. I made this recipe for a filling for a cake--mine definitely thickened up but I think it was too thin for cake filling (cake may just absorb it all). Next time I make this, I will DEFINITELY add cornstarch to make it really really thick and add more sugar...overall, a great base recipe to try :)

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nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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Reviewed: Aug. 12, 2007

Consistency turned out really well. Flavour a bit tart for my liking on scones (or eating with spoon), but will keep for when I want a more tart lemon curd.

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JAGS1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oropi, Bay Of Plenty, New Zealand

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Perfect Lemon Curd

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