Reviews for Perfect Lemon Curd
This was the first time I've ever made a lemon curd, and it was spectacular. I love lemon desserts, mind you, but this is so quick and requires minimal ingredients; it would be easy to whip together if you had unexpected guests. It's lovely cold or hot off the stove. I sprinkled mine with confectioner's sugar to match some of that tartness.
I really liked it. I combined 2 recipes including this one to make a lemon custard pie. It turned out great!! It was even good for having it in the fridge. Was a huge hit my little brother loved it! Just make sure you whisk the eggs before hand and don't use to much lemon zest
super easy and make the best lemon bars. I was really impressed. Make sure to temper the eggs carfully I had several egg chucks! Awesome!
Yum! I love this lemon curd! I have never purchased it or made it, but I love lemon, so I thought this would be good, and it is! I don't use butter (I'm lactose intolerant and butter kills me), so I think it cooked slightly different for me with margarine, but it still worked. I couldn't get the lemon curd to hold marks from the whisk, but it was coating the whisk and the pan, so I knew it was done, and it was. It thickened up in the fridge and was full of divine lemony-ness. I read through the reviews and ended up deciding to temper the eggs, which always works well for me. I read some of the advice about tempering--it's not that complicated. Just whisk the hot mixture into the eggs, constantly whisking, until the eggs are warm, then slowly whisk the egg mixture into the hot mixture on the stove. My eggs have never curdled, and I've never had to strain them, nor have I ever needed to use a double boiler. It takes just a few minutes, a little patience, and constant stirring. Thanks for the recipe!
This really is the REAL thing! Fantastic.
This was the first lemon curd I have ever made and it was great! I used it as a filling for a birthday cake and the combination of the cake and lemon was so good. No eggy taste at all.
Very, very yummy! This would make a great Lemon Meringue Pie. Had it with the Simple Scone recipe I found on All Recipes along with fresh smashed strawberries.Everybody in the breakroom was salivating. But I was selfish and didn't share the goods. Just the recipe site was all they got from me!
I didn't like this recipe at all when i took the lid off this pan i ended up with lemon scrambled eggs !!! I thought I did something wrong so i did it again and the same thing happend!!!!
This is a beautifully proportioned tart to sweet curd. So keeping that in mind, make these few simple procedural changes and enjoy this lovely recipe. Use a double boiler--I just put two like sized pans together with an inch of water in the bottom one. Use a medium heat to start, to melt sugar and incorporate eggs. This protects your eggs. Whisk constantly. Add butter at end, off heat .If you have an instant read thermometer, it should read 175o for finished eggs and a good set. I also added one pinch of salt to sugar and a capful of vanilla at end---just a personal preference.
Great recipe thats easy to make. I also used fresh keylime juice in place of the lemon juice and it was great as well!!
This is really good. The real lemon does taste better. I used the lemon curd to use as a topping on a cheesecake it was wonderful. The time it took in the microwave to cook seemed like forever though since I didn't want it to get lumpy . I opened the micro every 30 to 40 seconds for about 15 to 20 min.
Husband loves lemony stuff. He gave it two-thumbs-up! I stirred the entire time until it became thick and didn't have any problems. Great with scones.
I made this recipe, and had excellent results--no problem with the eggs not blending into the curd. I imagine anyone with that issue is overheating and not stirring enough. Made it to top my Christmas gingerbread, split and filled with Créme Anglaise. Rather nice concoction for a special dessert!
Excellent recipe. I followed the suggestion of another reviewer and tempered the eggs. I also used a double boiler (pyrex, not metal). A beautiful smooth tangy lemony curd was the gratifying result. Thank you for the recipe!
I just made this and it came out perfect! I made lemon tarts and next will be Lemon Meringue pie. I strongly suggest that you mix the sugar, eggs and butter very well with a mixer until smooth and fluffy then cook all of the ingredients over very low heat (it will look curdled but keep it on low heat until the curdle is smooth, this is the butter melting into liquid) then cook on Medium stirring constantly until thick or you can swipe the back of the spoon with your finger and a clean trail is left. It's the best I've had besides my Grandmothers.
Excellent curd recipe. only change was the order in which i added everything. and had the eggs at room temp. since i do not have a double boiler, i used a saucepan and a metal bowl. brought about an inch of water to a simmer in the saucepan and then placed my metal bowl on top. from there i added my fresh lemon juice and zest. zest tip - zest your lemons with a microplane zester (you can use the microplane for anything you need finely grated..parm cheese, citrus zesting you name it!) before juicing. makes it easier on yourself. i warmed the juice and zest up and then whisked in my sugar. in a separate bowl, have your room temp eggs whipped up and ready to go. now... while whisking your double boiler, SLOWLY..(and i mean drizzle in) add your eggs keep whisking while your adding your eggs. i cant emphasize that enough. keep it moving. you may get some froth from all the agitation, but dont worry. keep whisking for another minute or two after you've finished adding your eggs. you'll notice it starting to thicken already. now, add your diced up butter and keep whisking until the curd thickens. did i mention to keep whisking? Once it is at decent consistency, you can jar or can as you see fit. It makes about 2 half pint jars. Though my technique is not as easy as dumping everything into bowl and busting out the hand mixer, the attention you've paid to the curd will pay off with no scrambled eggs and lovely little tart curd that will make you say NO to store bought curd! T
Lemon curd is very easy to make - and oh, so tasty!!!
Searched for 9 years to duplicate a Lemon Curd we had on our Honeymoon in Maine. Finally found its PERFECT match.***Try on Zucchini bread***
Nice and lemony and not too sweet. Make sure you stir CONSTANTLY. I cooked on low heat for the first while and then med-low to thicken at the end. I used extra lemon zest.
To remove the curdling potential, I used pasteurized eggs -- a common ingredient in our commercial kitchen. I just dumped everything in a saucepan, heated to boil, then let it bubble until I liked the thickness. I did reduce the butter to 1/3 cup after reading reviews about the curd being too buttery. I'm using it in Easter Lemon Cheese Pies, so I want it plenty tart to stand up against creamy ingredients. Ab fab! Thanks to everyone who reviewed!
I use this recipe all the time. It has such a good flavor. It is perfect on scones. Try this combination...blueberry scones topped with honey butter, lemon curd, and straberry jam. I can't ever just have one. Thanks for the recipe.
I made this with my British mother in law, and we were all very happy with the results.
I've never made lemon curd before, so I looked for the simplest recipe I could find. I also have no patience for double boilers; I was shocked at the bits of egg white left behind - almost 2 Tablespoons! So glad I strained it! I stirred the butter and zest in with a whisk until the butter was melted and the curd was smooth. It was like silk! The flavor was nice and tangy - almost too tangy, but I plan to serve it with gingerbread, so it should balance off nicely. It made just under 2 cups. I have to admit I changed the amounts a little bit: 3 eggs + 2 yolks, 1 cup sugar, 2/3 cup lemon juice, 5 TB butter, 1 TB lemon zest, packed. I will definitely bookmark this one to use again!
Good flavour, but I was hoping for a thicker consistency. I'll have to play around with it.
Very lemony! I am sure this is a great lemon curd. Maybe I am just not a fan of lemon curd. I made this for the simple scnoes recipes and it was little too over powering to put on the scnoes which were divine!
I made this custard for a birthday gift for someone who considers themselves a lemon custard connoiseur - it was very well recieved. The four stars is due to methods - I used a double boiler to heat the lemon zest and juice first, wisked the eggs with the sugar seperately and temepered the eggs before adding them to the double boiler and getting it thick that way. I made the Butter Flaky Pie Crust and served it with fresh blackberries on top. FANTASTIC!! Thanks!
I followed this recipe exactly and received many compliments. I frequently make adjustments to recipes but this one is just perfect!
I was was short an egg and I only had 1/4 cup lemon juice...The recipe was perfect still!..
I improvised with the directions as some complained of egg bits. I heated up all ingredients except the eggs in a pan. Just at boiling point, I whisked a little of the mixture, starting with one tablespoon at a time and then slowly pouring it into the beaten eggs. After combining both, I put the whole mixture back on low flame and stirred for a couple of minutes until it thickened. Maybe that wasn't all necessary but it turned out perfect - smooth & creamy with no lumps! And I didn't have to stir for 15-20 minutes like some of the reviewers my method entails less work :-). This tastes amazing warm! I put a dollop of it on ice cream. Also great just by the spoonful with a square of chocolate in between!! Lemon heaven.
I just took the advise from other reviews and combined everything before cooking, turned out awesome. Was so easy to make, will be made again.
I made the lemon curd as written, keeping the temperature very low. It turned out perfectly with no "scrambling". This will be a regular recipe for my Christmas tarts and squares. Delicious!
Prepared this exactly as directed. It was super simple and the flavor was good, but I didn't like the texture with the zest in the curd. Next time, I will leave the butter out until after I can make tracks in the curd with the whisk. Then, I'll strain it, add the butter, and throw it into the blender or food processor. I've made curds before using this technique and have liked the texture much better.
I replaced 2 eggs with 4 leftover egg yolks that I needed to use up. I cooked this on low heat because I have a terrible history with over-cooking curds and custards! As a result, I never got it to bubble, but it thickened enough that I figured it was safe to eat. I used this as a filling for a lemon meringue cake recipe on this site, but I had some leftover that went great on top of yogurt!!
Very easy recipe-but I continuously whisked while I was cooking on low so the eggs would emulsify. Was pleased with the result.
Excellent and easy. I had no cooked egg issues.
Great recipe, easy and delicious!
So easy! I read several of the reviews for different variations of Lemon Curd and settled on this one for the ingredients but- I creamed everything together (but eggs) and microwaved for 1.5 minutes stirring every 30 seconds. I whisked the eggs and slowly added them to the warm mixture. I then microwaved it all stopping to whisk every 30 seconds until thickened with no scrambled egg! It was so easy and turned out fantastic!
My Gran always made this to pour over angel food cake, it’s one of my fave desserts. I made it this morning for a cheesecake, it’s super easy and do good! The only difference I did was heated the lemon juice/sugar and butter first (I didn’t read the directions), then added the eggs. I added them one at a time and whisked well after each. No lemon scrambled eggs! I did add another 1/4 cup or so of lemon juice as I wanted it really tart, but that’s just personal. Thanks for the easy recipe!!
This stuff is tart and delicious!
I used a bowl over a pan with simmering water. I whisked it for at least 15 minutes until it thickened up. It was delicious!!!!
Wouldn't thicken at all! Has to toss it. Cooked for over 20 minutes.
Ok, I'm amending my review. Apparently (and I didn't realize this) my grocery story gave me "light" orange juice with fake sugar in it, and that affected the end result significantly. I made this again with Minute Maid orange juice and it is AMAZING! It has a beautiful orange flavor and is buttery and silky. I could not be happier! My sincere apologies on my angry review from late last night... The moral of the story: don't use juice with fake sugar... Made this today. Twice. Followed the recipe exactly and the curd broke. Both times. It is supposed to be a component of an Easter dessert and now I'm screwed. It has a lovely flavor, but I can't use a broken curd in a trifle. Could it possibly only need the egg yolks and not the whites? Using whites too makes no sense to me for a custard-like food. I'm really frustrated and it is late. I really wish this had worked!
I made this exact recipe, used a glass double boiler and heated to 170 F. It came out perfect! I got rave reviews from all 12 people at the dinner. I will be making this again!
Super easy and delicious! It was perfectly tart! I mixed the zest with the sugar, creamed it with the butter, added the eggs one at a time (beating between each one), and stirred in the juice. Then I heated it slowly, stirring the entire time until it reached desired consistency (about 170 degrees). I was a bit worried at first because it looked almost curdled, but once it started to heat up it turned perfectly smooth. I was very happy with this and will use it again in the future.
I made this with a sugar substitute to put over sugar free lemon cheesecake that just wasn’t quite tart enough. It really hit the spot and was easy to make. I did appear to not thicken as much as I would have thought while on the stove but it did thicken up nicely after it cooled. I had decided it would be a good sauce if it didn’t thicken but it did NOT disappoint. Thanks for sharing this recipe. It was a hit!
I made this as directed except I took others input and upped the butter to a half a stick. This is why I'm only giving it 4 Stars. I should have just went with the original because it was a little buttery but still delish. Next time will follow as written and see what I get.
Super easy. Super delicious.
Very nice and smooth, I reduce a bite lemon and I add some water, for my taste the lemon was to strong.
Will make again and add the zest at the end
Success! I tempered the eggs and think this helped fend off curdling. Low heat, lots of whisking, and patience... fantastic result. I might try with other citrus fruits too!
You should beat your eggs in a separate bowl. Heat all other ingredients in a double boiler. When hot ladle some into the eggs to temper them. This will stop the eggs from scrambling. Whisk the eggs and then pour into the heated pot and heat until thicken.
This is perfect. I added more lemon as I love lemon. My kid and I ate the whole bowl. Make two batches if you want to do something with it other than just eat it.
Perfect tartness, texture & loved it as a topping on the Lemon Ricotta Pancakes. My first time making a lemon curd & it came out perfect! Loved it!!
This recipe is perfect, no changes necessary.
I just made this and it is perfect! I wanted a tart lemon curd and this is just right. However, it took way longer than 6 minutes to cook. Mine took more like 20 minutes to get the right consistency.
I was trying to conserve on the amount of eggs I was using, so I tried this recipe. I had the pot on super low, but I still got 3 spots of scrambled egg whites, so strain it. I'm a pretty good chef, so I think the scrambling has to do with the temp control for beginners, but also with how many egg yolks vs egg whites the recipe uses. I used another recipe before and didnt have any scrambled. I like my lemon curd tart, so I added more lemon juice and a 1/4 cup of lemon zest. Kept the sugar the same. Will make again.
I made it but with the changes recommended in comments -- tempering the egg/sugar mixture with the hot lemon juice and zest. After mixing I then added the butter in 1Tbsp chunks -- stirring constantly. Delicious! BTW, it took me only 3 lemons to get the 3/4 cup of lemon juice but YMMV :D
This turned out beautifully. Though it was a bit too tart for some people, I loved it and will definitely be using this recipe again
Delish! I used lemons from the backyard. First time making lemon curd and this recipe was easy. The reviews all helped, so thank you reviewers! :)
I will definitely make it again
I followed 'SIDCAES' cooking instructions and it came out with a great consistency. Overall a bit too lemony and tart. Might need a touch more butter or sugar...
You will never buy store bought again........you can even get away with a bit less lemon juice, (I ran out). Note to self....keep more fresh lemons on hand. '-)
No changes needed except to extend the cooking time. This is a great tasting curd but the key here is LOW HEAT cooking. When the heat is too high the eggs cook before they thicken.
I doubled the recipe, but reduced sugar to 1 1/8 C sugar and 1 1/2 sticks of butter plus 1/8 t. salt since I used unsalted butter. Was yummy!!!
Yum yum yum! My favorite way to eat this is on hot buttered toast or mixed with cream cheese for cake filling. :)
This is a really great recipe and is lovely and incredibly tasty every time. However,I would definitely suggest leaving the heat on low the entire time. Otherwise, the eggs cook too much and you have to sift them out. It's a bit like eggnog in that sense - don't overcook it! :) Otherwise, this is an amazing recipe.
Hey @Tawnie44, this is a great recipe! However, the recipe and the photo you used are directly from my website, the photo I took myself. You need to give credit to gooddinnermom.com for the recipe and use your own photo.
Lovely silky-smooth texture, delightful lemony tang-my Go-to recipe for lemon curd. Have tried Chef John’s lower-calorie version and that’s also great but this has a slight edge-hmm...wonder why? Make it once or twice a year and you’re fine, providing you’ve got excellent self-control of course. For clarification on this recipe, I: heated the lemon juice and zest using the double-boiler method, removed from heat. Creamed together sugar and butter. Whisked in one egg at a time until evenly combined, then added that mixture to the hot lemon juice pan and whisked over larger pot with boiling water at medium heat for about 8 minutes. Constant whisking and keeping an eye on the heat so the water’s not boiling to hard helps. No cooked egg issues. I started to notice a slight change in smell toward the end which may have meant that egg was getting to hot-tune your nose to sense it and watch bubbling. Turn heat down if that’s happening to quickly and you’ll be fine. Great recipe!
Really easy to make and makes a lot more than expected.
I just made this and it is delicious!! I made just as directed and had no problems. I whisked from start to finish on medium/low. It took more like twenty minutes rather than six, but no scrambled eggs. I didn't whisk the eggs prior, nor did I temper or use a double boiler. Be patient is my recommendation.
Yummm!! Did some slight tweaking: I usually never have lemons, so I used 3/4 cup real lemon juice concentrate. I also used 1 cup of sugar, only 3 Tblsp butter, the 3 eggs and 1 tsp cornstarch. Lots of patience, whisking over low heat. If you are inexperienced in cooking, I would suggest you read up on making custard, as this is very similar. Heavenly stuff.....I got about 1-1/2 to 1-3/4 cup of curd from this recipe. I'm using it to fill my Danish pastries in the morning.
This recipe is amazing! I’ve made it several times now. Followed the recipe and instructions and it comes out perfect every time! Read some other reviews and not sure if they have the heat too high or they aren’t whisking it but I’ve had zero problems. We love this over homemade instant pot yogurt. Delicious!
I followed recipe 100%. I whisked the whole time. The recipe tasted really good but I could still find some egg whites in the mix and I'm not a beginner baker. I did it again with just the yolk it's much better. Thanks for sharing this recipe. You can definitely use this recipe in cake or whatever and not notice the bits of egg white. I just like to perfect everything and I wanted it to be totally smooth. Thanks again
I used recipe for proportions, but I agree with some others - you have to be careful not to get cooked egg white pieces inside. I was puzzled, as I knew this recipe made only with egg yolk, but searching more, I saw many recipes are with whole eggs. So for precaution, I mixed eggs with hand mixer thoroughly, and added sugar, mixed it even more. After that added lemon plus butter and heated just like recipe was saying in a saucepan. Mine came out perfect. Important is to have very smooth mixture and no egg lumps
This was so easy to make!! First time making it And the flavor was amazing!!
I love this recipe, it's so easy to make...lemon curd is mana from heaven. We like ours extra lemony so we usually double the lemon juice. Use it to layer cakes, top (or swirl into) cheesecakes, top ice cream, blend into milkshakes or just eat straight out of the jar. Divine!!!
Five stars!! lovely taste and my family and i were eating straight spoonfuls of it. four tips: 1) combine the butter, sugar, and eggs first, which should help the eggs to not curdle. 2) don’t use a metal bowl, the flavor will get into your curd. 3) cook on VERY LOW HEAT. mix constantly and be patient!! 4) if you are still worried about bits of scrambled eggs, strain it. hope this helps everyone. it’s a great recipe if made properly
Love this recipe Used lemons picked from our tree. Absolutely delicious lemon curd recipe. Like others, I'll say be patient and use low heat vs med low and take 10-20 mins instead of 6. My tweak was to use a teaspoon vs a tablespoon of zest. Fresh-off-the-tree adaptation. My tip is to whisk the whole time and if you're nervous, use a thermometer and know your final target temp is 175-180 F. I haven't scrambled a batch yet. I remove from heat and gently stir for a few minutes to keep the hot pan bottom from overcooking any of the precious curd. Make it today!
First time making lemon curd. Was very nervous but I followed the suggestion of a lot of reviewers to mix all ingredients and then put it to cook at low heat and came out excellent. One thing I will mention is that like one of the reviewers mentioned, if you don't want the metallic after taste, make sure to use non metal pot or container. The acid in the lemon will absorb some of the metal property.
No double boiler needed. Used sauce pan warmed butter to low melting point, whisked eggs in separate bowl, whisked lemon juice and sugar well with zest then added eggs and lemon-sugar mix. Butter still warm and whisked in bowl (slowly), transferee back to sauce pan almost medium heat while stirring. Increased heat to medium while stirring to point of thinking, lowered heat as thinking, removed and poured into jars.
This "Perfect" Lemon Curd FAILED! It would not thicken. I am going back to my tried and true recipe which, although a bit more time-consuming it has NEVER failed me in 30 years.
It's really an easy recipe- just take it slow
the flavor is good, but it never thickened after 24 hours and the egg is cooked too quickly and scrambles. Nope. look for another recipe.
I made it and it was way to runny. Never thickened up. 3/4 cup lemon juice must be too much juice to egg ratio
Indeed, it is perfect.
I read the reviews and followed some of the suggestions. I have an electric stove, so I put my burner on 2. Used a glass double boiler,and whisked continuously until it was thickened, which took about 45 minutes. Totally worth it because this curd is delicious!!!
Delicious! No issues with scrambled eggs, just cook slowly, it will take longer than 6 minutes, worth it!
The recipe is amazing, I used brown sugar instead of white, and cooked in a glass bowl over water in a saucepan, constantly steering from start to finish. Thank you for sharing .. Love it
Recipe works good, low heat and frequently stirring with whisk. I also used pomelo as a change. Worked great
Yummers ! This is a great recipe and very easy. I know it says 6 minutes but it took me about an hour of gentle stirring over moderate heat to get the texture fairly thick. It's not firm but it will go well in a recipe or over ice cream. I suppose it would get stiffer if I would go longer and maybe I will try it next time. Got some rare egg flakes but not worried, hardly noticeable.
Easy and delicious! I did turn up the heat to medium until it started to thicken and lowered it to medium-low. I didn't see any scrambled eggs in my curd, but I was also stirring the whole time.
Consistency turned out really well. Flavour a bit tart for my liking on scones (or eating with spoon), but will keep for when I want a more tart lemon curd.
This is a SUPER easy recipe. I used Meyer lemons, zest&juice. In a cold pot prior to heating... I mixed the sugar and lemon zest & juice, then I added the eggs and whisked everything together then added the cubed butter. I cooked on electric stove on med-low heat constantly stirring with a whisk... it took 10mins to cook, I think it went slower on the electric stove, I didn't want to turn up the heat and burn the curd...but this was PERFECT curd, perfect balance in tang and sweet... not too sweet not too tangy, just right! This recipe yielded about 14oz of curd... I will double the recipe next time.
I switched out 3 eggs for 3/4 cup of tofu and used half the sugar. I also added a tablespoon of all purpose flour to help thicken it, and cooked over medium high heat. There were curds of tofu left after it thickened, but just pour it in the blender and blend till it's smooth. It was awesome.
Just made this the second time. This time I didn't have a whisk! Whisking is crucial to blend the egg in with the other ingredients before and while cooking. I used a fork to whisk... really well. I made sure I saw no egg white clear blobs in the mixture before I cooked... Cooked up good... I had only a couple miniscule egg white pieces that won't be noticed in the end product.... tastes as good as the first!
I'm on a quest to find the best Lemon Curd recipe. This one is one of the better, and certainly the easiest, recipes I've made. The only thing I do differently (which I learned from making custards for ice creams) is I strain the finished curd through a sieve , into the bowl it will chill in.
Oh, my...this is fabulous!! I multiplied the recipe to serve 200 for a ladies tea luncheon and made it in 4 batches. Have the butter and eggs at room temperature. I made no changes to the recipe, however, the trick is to add one egg at a time after you blend the butter and sugar together, then add zest and juice. Cook slowly, stirring constantly, in a double boiler. This time and patience produces a wonderful smoothness without egg issues or straining necessary. Start on really low heat to avoid eggs overcooking and then build the heat a bit as it begins to thicken and butter is melted. Do not use a metal container for the double boiler; that will create a reaction with the lemon juice and impart a metallic taste. I used my slow cooker liner over a pot of water and it worked perfectly. I also made clotted cream from Allrecipes. That is super easy and such a wonderful addition. I special ordered the non ultra pasteurized cream from Whole Foods for best results.