Besides canning and freezing our homegrown vegetables, I enjoy cooking and baking. I especially look forward to baking special treats for our granddaughter.

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
13
Yield:
13 servings
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened.

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Nutrition Facts

110 calories; protein 1.5g; carbohydrates 16.4g; fat 4.7g; cholesterol 52.3mg; sodium 41.4mg. Full Nutrition
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Reviews (270)

Rating: 5 stars
10/29/2007
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. Read More
(280)
Rating: 5 stars
02/11/2008
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. Read More
(144)
Rating: 5 stars
08/17/2008
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. Read More
(97)
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Rating: 5 stars
04/18/2008
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. Read More
(82)
Rating: 5 stars
09/29/2007
I haven't tried this recipe yet, but I was wondering if you could preserve it by canning the curd in canning jars? Joan Read More
(79)
Rating: 4 stars
02/18/2009
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. Read More
(69)
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Rating: 5 stars
02/25/2009
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...:) Read More
(48)
Rating: 5 stars
11/20/2008
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! Read More
(33)
Rating: 5 stars
07/30/2008
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. Read More
(31)