Besides canning and freezing our homegrown vegetables, I enjoy cooking and baking. I especially look forward to baking special treats for our granddaughter.
Besides canning and freezing our homegrown vegetables, I enjoy cooking and baking. I especially look forward to baking special treats for our granddaughter.
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.
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.
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.
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.
I haven't tried this recipe yet, but I was wondering if you could preserve it by canning the curd in canning jars? Joan
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.
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...:)
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!
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.
This is an amazing recipe! So fast and easy - delicious and rich! Sometimes, I just eat it warm out of the bowl!
For taste, this recipe deserves five stars but the directions leave much to be desired. Curd should be covered with plastic wrap pressed down on the surface of the curd and refrigerated for at least 24 hours before using. Also, my lemon curd did not completely set. I make orange curd often. The recipe calls for cornstarch and the butter is not stirred in until the curd is cooked completely. I'm going to try using my recipe next time so I don't have lemon curd running out of the sides of my cake I'm using it in. Again, great taste but need a little more direction here. And yes, I cooked it as directed. I made this recipe again yesterday, adding one tablespoon of cornstarch with the eggs and sugar. Then followed the orginal recipe for cook time. When the curd was done, I transferred it to a bowl, covered it with plastic wrap, making sure the plastic wrap was pressed down over the entire top and refrigerated for 24 hours. Perfect! So, instead of the original 3 stars, I have changed it to a 5 star.
What a wonderful recipe! Such silkiness, and a delightfully tangy (but not overpowering) flavor. And in answer to another reviewer's question. Yes, you can make this with Splenda. I used 1/4 cup sugar and 3/4 cup splenda to cut down on the sugar. It came out great! Another tip: get a zester/grater! It cuts way down on the time spent zesting a lemon, and the size of the zest is perfect! No need to strain at all. You can also easily get only the zest and none of the bitter white underlayer of the lemon peel.
Deliciously lemony. Simple list of ingredients. Great for biscuits, vanilla ice cream or turned over raspberries. Note: the curd set "better" when I blended the sugar and eggs together, away from heat, prior to adding to a warm pot. I melted the butter in the pot before I added the sugar/egg mixture. I then lowered the heat a bit, and stirred periodically to prevent any egg white bits from forming. This seemed to take about 5 mintues longer but I've made it four times yesterday, and the best 'sets' were the ones where I did it this way. I poured the curd into clean jars. I could tell the curd was perfectly 'set' in the jar when the color was a light yellow, like the picture.
Oh my holy goodness. This is heaven on a spoon. I want there to always be a jar of this in my refrigerator. I actually canned this recipe and plan to include it in a lemon-themed gift basket (homemade lemon handscrub, lemon-thyme salt, etc.) for several Christmas gifts. So glad I had a little leftover for myself! This was super easy. I doubled the recipe and it made 4--1/2 pint jars with about 1/3 cup leftover. I added 2 large lemons worth of zest. I WILL be making this again soon! And next time I'll triple it! If you want to can this, here's a good resource: http://nchfp.uga.edu/publications/nchfp/factsheets/lemon_curd.pdf
This is absolutely devine! There are several things I like about this recipe: 1) It doesn't call for a lot of butter, 2) It contains no constarch, and 3) It has a wonderful lemony balance between sweet and tart. I followed the recipe exactly with the exception I mixed all the ingredients prior to heating over the simmering water. I was afraid of getting bits of egg in the curd if heated too soon. I cooked it over medium heat (the burner was on #5 of an electric stove) and kept constantly stirring so it wouldn't get clumpy. The curd started to thicken after 15 minutes, but I continued cooking for an additional 10 minutes. The curd remained the same consistancy and it was thick enough to coat a spoon (that's what you're actually looking for with this recipe). I let it cool for a few minutes and then it started thicken. Then I immediately transfered to a pint jar, which filled it perfectly to the rim. There is no need to cover the curd with plastic wrap as mentioned by another reviewer. This is the second lemon curd recipe that I have tried and there is no need to look any further. The first one I tried was Martha Stewart's recipe and found it to be way too rich and tart for my taste. This recipe is right on and has a beautiful creamy yellow colour. Thank you for sharing this wonderful recipe, Margaret! Definitely a keeper!
i love this i have made it to many times to count and i love it its so easy i made it for everyone for easter and trust me when i say its easy i am only 11 and it was my first try at something like this hope everyone will enjoy it as much as we did
This is so good!!! I have attempted at least a few recipes for lemon curd and they taste too tart or look too clear. This one was perfect in taste and consistency. I admit I used a very small scant Tblsp. of the lemon peel more like about half packed and I grated it on the smallest part of the cheese grater. I also had to add about 7 minutes to the suggested 15 minutes to get it to thicken. Perfect recipe for lemon curd in taste, texture, and appearance, though, thanks!
Absolutely delicious, especially if you love lemon! I used it as a filling for the lemon macaroon tartlets that I took to a bbq. They were gone before we even started eating dinner! The microwave technique sounded like a good idea, but didn't work for me. I just cooked it in a bowl over a pot of simmer water & it turned out perfect.
Awesome, totally awesome! Followed the recipe to the letter (and did add the lemon peel), and this was perfectly thickened at about 9 minutes. For those of you who may be using this as part of another recipe, this made 1-1/2 cups (or about 12 oz) and took 3 good-sized lemons to yield 1/2 cup juice. There is no reason to ever again buy an expensive jar of lemon curd. This has the perfect balance of sweet/tart, and it's quick and easy to make. Thank you Margaret for this outstanding recipe.
excellent recipe, I have made it twice but the cook time for me was a lot longer than 15 minutes. Served lemon curd with Grandma Johnson's scone recipe from this site. I always split dough in half and make 2 flavors....maple walnut, cranberry orange,blueberry and vanilla bean.
So so so easy! I cooked mine in a regular non-stick sauce pan over low heat and it worked great, it started to thicken within about 5 minutes. I used half splenda and only 3 tablespoons of butter (I figured if it was as good as everyone says id end up eating most of it with a spoon so I might as well cut out a few calories!). Lemon curd is one of those things that just sounds hard and complicated but this took less time than it would take to make eggs & bacon!
Very good and easy. Just made it and will be serving tonight in cream puff shells with fresh blackberries. Thanks!
Delicious. It was a little sweet if you just eat it outright, so I would use less sugar next time. I used this in a braided lemon braid and it was perfect in there even with being sweet.
Delicious! Sweet and tart. Full of lemon flavor.
Made this for father's birthday cake, everyone loved it. I did not have a double broiler and used a pot with a glass bowl and all came together perfect.
Perfect! My dad adored it, it tastes so professional. I used it on a lemon cheesecake. It's got a lovely consistency
The taste is fanstastic and it's easy to make I just wish the directions were a little more detailed
Smooth with just the right amount of lemon. I did only add 3/4c of sugar as I like tartness over sweetness. This lemon curd turned out great. I will me making this again.
AMAZING! I used about 3 times the lemon rind because we're lemon fiends ;) I was very careful using the double-boiler and it never tried to curdle - just make sure you keep it at a low temperature to simmer the water.
I was nervous about making this at first because I've heard of the eggs cooking in the sauce and having to strain it. But this recipe was really easy and my eggs didn't cook. I don't have a double boiler but I gave the mixture a water bath and it worked fine. This recipe was super tangy and lemony.
I just made this using bottled lemon juice and only 3/4 c sugar. I heated the juice in the top of a double boiler on low heat and added the juice a little at a time to the egg/sugar mixture. When most of the juice was stirred into the egg/sugar mixture I poured all of it back into the double boiler (on low heat).... I stirred the whole time until it got thick and creamy...then added the butter. O.M.G. ..this was SO GOOD and easy, I ate so much right out of the pan. I would reccomend this over and over again... plus try different citrus juices (next try...lime curd). I also will try a little less butter, maybe 3 T.
So good! I never knew it was so easy to make homemade lemon curd....I will definitely make this again!
This lemon curd is delicious. I could not stop eating it out of the bowl. As many other reviewers have mentioned, it is better the next day, after it has had time to set; however, I did not find it necessary to cover the surface with plastic wrap. I poured it in a jar and proceeded to sneak tastes all night! The texture the next day was perfect!
Love this recipe! It was easier than I thought. Make sure that you beat the eggs and sugar well as it is cooking on the double boiler. It seems like once you add the lemon juice, that is when it starts to thicken. That seemed to happen witin 5 minutes. I put it in a container and in the fridge to cool. The lemon curd had a nice spreadable consistency.
I made this as directed. Super easy, and very, very good.
Tried this lemon curd a second time with a little less sugar. I also upped the lemon juice a bit. Very easy to make. LOVE this recipe. It's hard to not just keep eating by the spoonful, Yum !!!
This lemon curd is fabulous! Fresh, vibrant and a lovely color! I used it to make a vanilla bean lemon curd buttercream for cupcakes and it was phenomenal! Rave reviews all around.
Really really really really good. Just the right tartness and sweetness combined. I was looking for something that would set a little better, but I may not have cooked it quite long enough (I was afraid of ruining it). I used it as a filler for the Lemon Macaroon Tartlets from this site- Exactly what I was looking for! Would make a fabulous filling for a meringue pie!
Easy and delicious. Comes out perfect every time.
I made this recipe as directed. I have never had lemon curd before, but was craving something easy with lemons, so whipped this up. All I can say is with my first taste I was sure I was glimpsing a slice of what heaven is like. Seriously amazing. I might make this every night.
Wow! This is so good. I just finished making it. What a lovely combination of buttery creaminess and tart lemon awesomeness. I am going to serve it in martini glasses for dessert tonight.
Very VERY good / easy. Adjustments I made - Butter 1/2 C. Also, I used lemons from Africa. I live in Kuwait where I made this recipe the first time - it was perfect (the closest to Triptee Lemon Curd w/o the expense). Went home to US - made same recipe w/ lemons there - to acidic and tangy.
This came out perfect. After it thickened in the pan, I pushed it through a fine mesh strainer to make sure there were no little egg pieces or lemon rind. We had this on top of our lemon cheesecake as well as lemon poppyseed pancakes, and it was just delicious!
Very easy, nice tart curd I used to fill Lemon Macaroon Tartlets from this site.
Delicious. I made this just as the recipe calls for and used fresh, home grown lemons. I think that made the difference. Everyone remarked how wonderful it was and the lemon flavor was perfect. Will make again.
Went to the market to get lemon curd for a cake I was making-couldnt find any. Resigned myself to not using it and then remembered my favorite recipe site....made this after work yesterday. Not only did it turn out awesome it tasted great and didnt cost me a fortune! I followed the reviews and used the microwave pausing it to whisk every 30 seconds-took about 2 min. to thicken. I left it on counter to cool then put in fridge to cool further. It came out rich, creamy and I had no egg bits in it. I made a lemon cake for a coworkers birthday (box) and added a pack of lemon pudding and pie filling. Between the round layers I smeared on the curd and covered with fresh raspberries, put the top layer on and finished with buttercream frosting. Popped a few berries on top with some lemon zest and it was a hit! Thanks so much for this recipe-I will never buy lemon curd again!
Wonderful, versatile stuff! I've been making it exactly to the recipe for a couple of years and have used it on scones, breads, gingerbread (oh, yeah!!!), etc. etc. Just now noticed Ann's review saying she canned this. Would you be interested in sharing how you did that? I can over 500 jars of jams and jellies every year for my church Bazaar and folks often ask for Lemon curd. Care to share??
This is fantastic! I have never made lemon curd before and loved how simple this recipe was. Better than that I love how tasty and fun this is. Very flavorful! I made it with scones and it is a great addition. I doubled the batch so that I could can some too. Makes 5 perfectly filled half pints. I will definitely use this again!
This is gourmet, fast, and easy! I used half lemon juice, and half lime juice because it's what I had, dalloped it on cheesecake, and threw mixed berries on top. It was to die for. I will be making this again and again. I made it in the microwave in 30 second increments. Took about 3 minutes to cook.
Use this to fill my vanilla cupcakes before I frost them with lemon buttercream frosting. Mmmmmmmmm!!!!
This is very tasty, it was hard not to eat it out of the saucepan. I've made it twice, it goes great as a filling for lemon meringue pie. But if you cook it too long or too hot then you get little eggy parts where the egg cooked first without being mixed; looks bad, and tastes funny if you do that.
I always substitute 1/2 the butter with applesauce to reduce the calories in my recipes. I had to reduce the sugar to 3/4 cup as a full cup was too sweet. Worked great! From what I've read, I believe it's best to add the butter/applesauce AFTER it's been cooking a bit. I've never had any problems with curdling, etc.
This was my first time making lemon curd and it turned out fabulous. I just cooked it in a regular pot over medium heat stirring constantly with a plastic whisk. I used the curd as a cake filling between layers of vanilla cake. I put blackberry jam between the other layers and topped the whole thing with cool whip. It was a huge hit.
This was very easy to make. For some reason mine ended up having a little bit of a metal taste. I don't know if my lemons were to ripe, or if it is because I used a wire wisk. I think I will give this another try though.
Yum! I used Meyer Lemons and it was VERY sweet so I added more juice and it work out great! I think the added sweetness was due to them being Meyer lemons,I will have to try it with reg. lemons next time.
I just finished making this recipe and added about a 1/4 cup more lemon juice for pucker factor and it is perfect - now the only issue is leaving it long enough to cool and not sneaking spoonfuls
This was my first time making a curd and it turned out wonderful. I thought it was easy to make and loved the tart taste of the curd. I will be keeping this in my recipe box.
Nice flavor, but the techniwque did not work for me. I finally had to put it in a saucepan and bring it to a boil for it to finally thicken. And then strain out the lemon peel and any egg white pieces.
OMG. So flippin' delicious. I consider myself a beginner in the kitchen, so I was a little intimidated by making this. Fortunately it was super easy, started thickening within the first five minutes, but I went ahead and whisked for the rest of the 15 minutes anyway. It's thick and creamy, sweet and tart. I am having a rough time not eating it out of the bowl with a spoon right now. Thank you!!!
To whomever said it had a slight matlalic taste, it might be the eggs. Sometimes when eggs are close to the expiration date they do have that sort of taste to them. Just a thought.
HEAVENLY! I made this for tea to celebrate the royal wedding. It is delicious! Stands on its own, but I can imagine using it for anything and everything lemony.
I made this to be used between layers of a white cake (White Texas Sheet Cake from this site). It was perfect! I spread a generous amount and then topped it with a cake layer. The lemon curd oozed down the sides of the cake for a beautiful presentation. My youngest tasted it right from the pan while it was still warm and asked if we could just eat it with a spoon. Wonderful!
WOW!! I have never had or ever made curd before, that I've aware of. And this was sooo delish!!!! It only had a little hint of tart, but was very light and refreshing. I could only eat a little of this because of the sugar, the next time I make this I will try it with splenda, to see if it works just as well. I'l so please about how well this turned out, my kids loved it very much. Lemon pudding just doesn't do lemons total justice. Another new recipe as just made it too my favorites. YUMMY!
Great tasting and easy too. My first time making it and came out fantastic! I used meyer lemons but would also try with regular lemons. May also try making an orange curd as well.
Excellent recipe for lemon curd. Next time I'll cut back on the sugar as some cooks suggested. I like the tangy aspect to override the sweetness.
Love this! Very simple recipe, I followed another review and cooked in the microwave for 1 minute intervals. I doubled the batch and it turned out perfectly! Thank you for a great recipe.
Perfectly Delicious. I tried it in the microwave as another review suggested and it worked perfectly and was so easy. I also omitted the grated lemon because I didn't have any and it still tasted wonderful.
Easy and delicious! I used this curd as filling for a lemon meringue cupcake and it was amazing! This is my go-to lemon curd recipe.
Soooooo Good!! I made this a filling for tiny shortbread tarts. The combo was fantastic.
It's excellent! I've tried many, but this is it. Best to use a double boiler and a wooden spoon for a quick, easy curd. Sometime I add more lemon zest.
EXCELLENT!!! this was so easy to make, i also used meyer lemons and it made it so much better yum!!!
My grandma always advised adding a pinch of salt to cut the sweetness a little, and I found that to be true, especially when using unsalted butter. This recipe is very good and easy, even if you have to improvise making your own double boiler using 2 saucepans. I think mine took less than 10 minutes to thicken. I used it as a filling on top of sweetened cream cheese in a lemon braid. Fabulous!
From fresh Meyer lemons off my mom's tree, I used this recipe to make a super yummy lemon tart. Added a dollop of freshly whipped cream and a sprinkle of sliced strawberries. My guests had seconds--they loved it!
A perfect balance of tart and sweet, and so easy to make! I don't have a double-boiler, so I prepared this in a Pyrex bowl set over a pot of simmering water. I'd give this recipe ten stars if I could. UPDATE 2022 - due to dietary restrictions, I made this recently substituting Splenda for the sugar. I did have to whisk it constantly to keep it smooth, however it is just as delicious this way as with real sugar. It seemed to cook faster, too; it was quite thick after just 8 minutes.
Excellent lemon curd and very versatile other than spreading it on scones or cakes. Try it in meringue shells topped with raspberry or blueberry sauce. Also fold in some whipping cream, pile into dessert dishes and top with either of the above sauces. Just a few hints from this cook.
Thank you, Margaret, for this wonderful recipe! I used it as a filling between white cake layers and it was delicious. The juice and zest of about 3 large lemons yields enough for this recipe. It's okay to add some more zest if you like your lemon curd extra tangy. One thing the recipe does not directly state: be sure to stir the lemon curd constantly as it cooks in the double boiler, otherwise you may get some curdling. Use this recipe, you won't be disappointed!
Delicious! Really easy, sometimes if it doesn't thicken up enough I add just a bit of cornstarch mixed with cold water. I would consider pushing the curd through a sieve to get out all grated lemon peel once the flavour has been absorbed
Delicious and easy!
Wonderful, but I added a bit too much lemon juice. It was kind of tart but I will make this again, with less lemon juice!
This is excellent and easy. If you plan to use the curd in a pre-made pie crust, be aware that you need to double the recipe in order to fill it.
Just finished making this for a filling for my white cake.This is wonderful & super simple.I will make this my standard lemon curd recipe!Thnx bunches :))
very time consuming. It took longer than 15 min to simmer and thicken. The flavor is good but has a weird aftertaste
Simply delish! Easy to make...used cold, cubed butter and it worked just fine that way too. So good, I want to just eat it all with a spoon =) **PS: don't cut corners and use lemon juice from a bottle. Gross!!
decreased sugar to 2/3c (used meyer lemons) and butter to 3T. Still delish!!!! took 15 minutes to cook and I used no metal (glass bowl and spatula) while stirring constant, excellent taste and texture. SUPER EASY!!!
Delicious! I tempered the eggs and cut down on the sugar. Also I used Meyer lemons which are sweeter than regular lemons (that's why I used 3/4 cup of sugar). I ran the curd through a strainer to get and lumps/egg bits out. Smooth and perfect.
wonderful recipe, no adjustments needed. I used it to top New York Cheesecake III. Heaven!
amazing. First time I've made it and I'm hooked for life now!
Sweet and refreshing lemon curd. TIP: I prefer melting the butter in my double boiler first. When creamy soft I add the eggs and other ingredients.
JUST MOVED TO FLA WHERE I HAVE A PONDEROSA LEMON TREE FULL OF HUGE LEMONS. SO I LOOKED UP A LEMON CURD RECIPE (THIS ONE) AND MADE THIS TO PUT ON MY SCONES. NOT ONLY EASY BUT DELICIOUS!!! NEVER BUY IT AGAIN!!
This was awesome and so easy to make. I replaced the regular sugar with caster sugar and used the preserving directions from another lemon curd recipe I found in Taste Magazine.
Super easy! I'm using this as a cake filling and it thickens nicely. It's like a liquid lemon meringue. I used vegan butter, and it worked just fine.
I just made this recipe and had to rush back to review it. First off I'm not big on stuff like this, but needed a good lemon recipe that I could use as a cake filling for an order, and this is FANTASTIC!!!! One thing that the directions fails to say is that with any curd you MUST cover with plastic wrap to prevent a skin from forming. Other than that, super easy to make and so so so good!! Will be using this again!
WOW! This is really really good. My first time making lemon curd - I only had bottled lemon juice (GASP!) - but it worked very well. Next time I'll use real lemons and peel and I'm sure the flavor will be even better - but this is hard to beat! So easy and so very good! Thanks for the amazing recipe!
Easy, straightforward and good tasting -- not too sweet or too sour. I followed the first reviewer's suggestion and cooked it in the microwave, one minute at a time on medium-low power, stirring after each minute. It took about four minutes and came out perfect.
Yummy! I put this between white cake layers with lemon cream cheese frosting. It refrigerated well. Not too sweet or too tart.
VERY lemony, not as creamy
I made it just like the recipe called for but I took the one reviewer suggestion of using the microwave instead of the double boiler. I was looking for a lemon recipe but don't have a double boiler so I saw the suggest to use microwave and it worked great. I was so happy I could make it tonight without have to go out and buy the double boiler. Thanks for the recipe and the suggest.
Brilliant, just brilliant. I'd only bottled lemon juice on hand, and the curd was fantastic even without the zest.