Reviewed: Oct. 29, 2007

Deliciously lemony! I cooked mine in the microwave stirring at one minute intervals until the curd coated the back of a spoon. Worked perfectly, and much easier and quicker than using the double boiler.

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279 users found this review helpful

Reviewer:

Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: Feb. 10, 2008

This was the best lemon curd I have tasted. I actually doubled the recipe and made it into a lemon meringue pie. Super easy to make. Thanks for sharing.

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144 users found this review helpful

Reviewer:

3gr8kidscookin

Cooking Level: Intermediate

Living In: Newport Beach, California, USA

Reviewed: Aug. 17, 2008

Excellent lemon curd! Very easy to make. I've enjoyed it on blueberry scones, in a tart topped with raspberry coulis, and plain. One note: when the curd begins to thicken, remove it from the heat immediately but keep stirring. Otherwise, if it gets too hot, it will curdle a bit.

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95 users found this review helpful

Reviewer:

megan denison

Cooking Level: Expert

Home Town: Gentry, Arkansas, USA

Living In: Siloam Springs, Arkansas, USA

Reviewed: Apr. 18, 2008

Very fast and easy. I have mde this several times and used both fresh lemon juice and bottled, and both turn out great. The fresh juice gives it a little extra tartness. Also, if someone is trying to reduce their fat intake, I inadvertantly left out the butter once and tried it before adding it in, and it is not bad. Not quite like the real thing, but still good...you could easily add a pinch of salt and eliminate the butter if you are looking for a low-fat alternative.

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82 users found this review helpful

Reviewer:

Christine

Cooking Level: Expert

Reviewed: Sep. 29, 2007

I haven't tried this recipe yet, but I was wondering if you could preserve it by canning the curd in canning jars? Joan

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79 users found this review helpful

Reviewer:

Joan

Reviewed: Feb. 16, 2009

Nice recipe. I liked the ease of preparation, the consistency, and the perfect balance between sweet and tart. I used this to fill the 2-layer "Lemon Gold Cake" also from this site and it was just the right amount.

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68 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 27, 2008

Great googale! This was more than wonderful! I made it for our Women's Tea at church and it was all gone! The cooking time for me was around 30 minutes before thickening up. **Up-Date** I made this again and the cooking time for high altitude is atleast 30 min. We are at about 3700 ft where we live. Everytime I make this the crowd goes wild and atleast one person wants to lick the bowl :) This curd is great for scones, cake filling, pie filling, you could even put it on banana bread. I personally think you could use a spoon...:)

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48 users found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Nov. 20, 2008

This is an absolutely FABULOUS recipe! I made several different flavors while experimenting and they all came out great! I package my own scone mixes and I served some of the curds that I made with my scones and everyone that tasted them were amazed! I've canned several bottles and will be sending them as Christmas gifts! Thank you for this great recipe!

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33 users found this review helpful

Reviewer:

ann

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Reviewed: Jul. 30, 2008

Mmm wonderful recipe... this lemon curd is not too sweet and has the perfect hit of tangy lemon flavour. Very, very easy to make. I made two batches- first batch was delicious but I forgot to add the rind from both my lemons. Second batch I remembered to grate both lemons and the result was mindblowing.... so make sure you add the rind. I used the curd to fill little mini pre-cooked tart cases, for the most amazing lemon tarlets i have ever tasted. They were absolutely divine. Thankyou for posting a wonderful recipe.

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31 users found this review helpful