Reviewed: Sep. 2, 2012

Totally easy. My first time making lemon curd. I had no problems with the eggs curdling. Perfect balance between tart and sweet. Love it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Daleya

Reviewed: Aug. 29, 2012

This stuff is tart and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENNCC

Reviewed: Aug. 28, 2012

I used the custard method and this came out great. It's the most tangy lemon curd I've ever had. So much better than store bought. Not too sweet and very lemony.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

veriia

Reviewed: Aug. 17, 2012

Easy to make and a good use for a glut of lemons in the garden. Will make this again for sure, nice gift to make also.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

lizzy

Cooking Level: Expert

Home Town: Perth, Western Australia, Australia

Reviewed: Aug. 17, 2012

Super yummy and easy... We used it for tarts and in place of frosting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dkdurham

Reviewed: Jul. 12, 2012

A little on the "too buttery" side for me. The bigger issue, however, is just as others have noted, the instructions do not reflect standard and classic technique - the inexperienced cook may not recognize this and might risk cooking the eggs rather than the custard if not careful.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 19, 2012

ive made lemon curd every spring for the last 3 years for a sugar cookie filling my family looks forward to it every year, and this recipe has helped me make a perfect curd every time one tip I can give people is keep the temp on the stove LOW ! and slowly work it up very slow otherwise this can curdle the milk very very quickly but this recipe works amazing !

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Stay@Home.Dad

Cooking Level: Expert

Home Town: Visalia, California, USA

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!

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
5 users found this review helpful