Perfect Lemon Curd

I read a lot of reviews with concerns about 'scrambled eggs' which is common when eggs are cooked too quickly. As a pastry chef I always temper the eggs. Here's how to do it: Combine the juic...

I have made this several times now. I omit the zest and use 1/2 stick butter=1/4 cup. To avoid any cooked egg bits I cream the butter and sugar then add eggs one at a time mixing well after each...

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 maki...

Word to the wise, this recipe is great, and easy to make.. but don't make the mistake of making it in a reactive pot or double boiler (i.e. made of metal) unless you're a big fan of the flavor o...

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 ab...

I picked a huge load of lemons over Thanksgiving with plans to make lemon curd. I set about looking for a recipe that didn't look too eggy and seemed to have a good tart/sweet balance. I settl...

I love lemon curd and have never made it at home because I thought it would be too much trouble. Totally easy and came out perfectly (hence the name, I guess). Thanks!

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 ...

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 lo...