26 Reviews of Lemon Curd

From: s'kat

On May 6, 2004

This is an excellent base recipe for fruit curds. The lemon was outstanding, nicely smooth and tart. I also made lime curd: lime juice and zest were used in equal amounts for the lemon; sugar was decreased to 1/2 cup; final temp was 185-degrees. And a blood orange curd: 1 cup of blood orange juice was reduced in the microwave by half; same amount of zest was used; sugar was decreased to 1/2 cup, and final temp again was 185-degrees. I'm hard-pressed to say which I liked the best. Rock on.

From: Jangomango

On Nov 8, 2002

Yes, this is the ultimate lemon curd. Perfect texture, taste and colour. Very easy to make. Excellent directions. The final cooking temp is 190*F if anyone wants to use a thermometer.

From: HeatherFeather

On May 27, 2003

Delcious, easy, and accurate. This makes a nice, thick curd - perfect for spreading on cakes as a filling. Decadent and very, very tasty.

From: katie4998

On Dec 1, 2004

This is awesome Lemon Curd, Mean Chef! So flavorful and easy to make; I made a half batch & used it to spread a thin layer in the middle of a vanilla cake I made...it added a wonderful lemony flavor and a little bit goes a long way. Thanks for a wonderful and easy lemon curd!

From: EeeGee

On Jun 13, 2003

I agree with the other reviews, this is delicious - tangy and smooth. I would be really hesitant to change this recipe especially the relative proportions of ingrediants as it is really well balanced. The recipe was easy to follow, make sure you have all the ingrediants measured out and ready to go. Next time I will definately double or triple the recipe as it makes a great gift. I used the leftover eggwhites to make a pavlova.

From: unbaked

On Nov 25, 2005

Made it half a dozen times. Hands down the best lemon curd recipe there is.

From: Tampa Red

On Feb 27, 2005

This is perfect in so many ways. It is wonderful over vanilla pound cake and as a cake filling. Use organic lemons so you don't have to worry about eating dye and wax on the lemon rind. People think you have to buy lemon curd in a jar, but this is superior and uses so few ingredients.

From: Jena Marie

On Dec 31, 2008

Fantastic! I just made the Lemon Curd and it couldn't have been easier. I have a 10 pound box of navel oranges, so I made Orange Curd as well! Just followed this recipe and used fresh squeezed orange juice instead of lemon juice. Unbelievable! I'm going to make meringue shells out of the egg whites and fill them with the curd.

From: Marlitt

On Aug 18, 2006

This lemon curd is beautiful. Awesome lemon flavor and just enough sweet. I didn't make any changes. I used it to fill tart shells. I was looking for a nice fresh flavor and I sure found it here. The fresh lemon juice is just so much better than the bottled stuff. Thank you, I sure have other uses for this recipe.

From: Mysterygirl

On May 2, 2003

I have never made curd before. This was my first attempt and it worked great. Used it as a filling between 2 layers of sponge cake with some whipped cream. I served this at a luncheon at work and everyone loved it. It was the perfect cool & sweet ending to a spicy mexican meal that I served.