Reviewed: Sep. 26, 2004

I haven't made Lemon Curd yet, but I'm puzzled by comments about the cooked eggs. To keep the eggs from cooking, just mix the butter and sugar together, creaming them just as you would when making a cake. Then add the eggs, one at a time, and mix each one in real well. Then add the lemon juice and zest. Then heat in pan. The eggs will not cook!

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PEACHY28

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Reviewed: Sep. 7, 2004

super easy and make the best lemon bars. I was really impressed. Make sure to temper the eggs carfully I had several egg chucks! Awesome!

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JKBAUER

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Reviewed: Aug. 11, 2004

My lemon curd didn't get thick enough but that was definitely my fault b/c I was afraid of having scrambled eggs. It is so good and tart. I used it as a filling to a white cake with whipped cream cream cheese frosting and it was perfect. I had some curd left over and it was great spooned over the cake adding more of that great lemon flavor!! Thanks

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Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 25, 2004

I just threw all the ingredients together, then stirred over a medium double boiler. I never stopped stirring and it came out perfect. The flavor was full of lemon-y goodness, and I served it with scones and clotted cream. Everyone loved it.

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JENNELSON

Cooking Level: Professional

Home Town: Dayton, Ohio, USA

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Reviewed: Apr. 23, 2004

This was good and quite easy to make

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reiscakes

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2003

Other reviews made me nervous, so I used a very low heat and didn't stop stirring. It took about 25 minutes, but the result was perfect. Next time I'll brave a little higher temperature. Thanks for a great recipe. I'll never buy it in a jar again.

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far above rubies

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Reviewed: Sep. 29, 2003

Lemon curd is very easy to make - and oh, so tasty!!!

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ECHOX

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Reviewed: Aug. 23, 2003

Very yummy and lemony! Perfect consistancy. However, it took me a lot longer using a double broiler at medium low heat (about 50 mins cook time). But I am super pleased with it anyway since I was afraid to get the scrambled eggs that others had mentioned. Thanks for a great recipe!

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FLO_GEE

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Reviewed: Aug. 19, 2003

I used the double boiler method over medium heat, as one reviewer suggested, and still got a few egg whites, so I cheated and spun it in the blender for about 20 sec, then returned to the double boiler over low heat. The flavor is awesome, next time I'll again use the double boiler, but over low heat not medium. Thanks!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 13, 2003

I made this using the recommendation to stir constantly over low heat and it turned out great!! My husband loved it and so did I. Perfect.

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GWANMA

Home Town: Mililani, Hawaii, USA

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Reviewed: May 16, 2003

This is a pretty classic lemon curd, although some recipes would add more butter and use only egg yolks (no whites). The operative word in the directions is SLOWLY. It should take your curd about 15-20 minutes to SLOWLY heat and thicken. This needs to be sitrred very frequently for the first 10-15 minutes and then almost constantly as it begins to thicken to prevent burning. Cooking it this way, you'll have no problems. Cooked egg is a sign that your heat was too high and you weren't stirring enough. If you're nervous about it, I suggest cooking over a double boiler on medium (not high!) heat. This is not a recipe you want to walk away from as it's cooking. Good, clean, classic flavor, though.

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SHIRLEYMACRINA

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Reviewed: Apr. 1, 2003

One word...YUMMY! It is important to cook on low heat stirring constantly until thick. If a moderate to high heat is used it will become lemon scrambled eggs. I served this at a dinner party by spooning it over slices of pound cake and then topping it off with sliced strawberries. Everyone asked for seconds! Do try this recipe and enjoy!

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Kristal S

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 1, 2003

Outstanding!! I'm not sure what the problem was for the other reviewers--I had success with this recipe and it tastes wonderful. Perhaps the key is to make sure to whisk the mixture on *very low* heat continuously until done. You definitely don't want to overcook it or heat it to high (or yes, it will cook the egg). Like custards, this can be fussy, but if you follow the recipe you should have success as I did. Good luck! It's soooo tasty! Mmmm!

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LISUTE

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Reviewed: Feb. 14, 2003

I will definitely look for another recipe. I agree the directions had to be incomplete. It did not set up and it was not sweet enough. Sorry but i will not try this recipe again.

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