Lemon Curd

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I suppose I should have read the reviews before making this. The taste is fabulous, but my problem is with my stove-thus maintaining the proper temperature. When I got to 8 minutes, it wasn't even warm--it would not have melted the butter at all! ("simmer" setting apparently means no heat on my stove...so I cranked up the heat and got it back to a slow boil and then continued stirring. It got thick to the point that it was gummy on my scraper when I was pouring it into my jars, however I did notice some separating in the jar (isn't ombre the trend now anyway!?. I have just been shaking the jar covered with plastic wrap as it cools hoping that I can maintain the consistency. I'll try it again, but I'll make sure the temperature is right!!

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um.....AMAZING!!!
That is all.

Oh--and simple; a bit of prep work, but deliciously easy.

Are there any other variations? Like for lime, vanilla, banana, etc??

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No trouble with it setting up and I admit I put four egg yolks and one egg white simply because I was worried it would be too egg-yolky. I used a wooden spoon as I thought it might taste metallic. Sometimes lemon curd has a metallic taste or an egg yolk taste. I used all the butter. Leave it to the Brits to figure out a way to get butter into another sweet dish. I just wonder if it could be tripled and then put up in a water bath?

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I am with the "it takes longer" camp - I keep my water on what I consider to be a solid simmer, and it takes 15-20 minutes for the curd to thicken. I suppose it's possible that the curd would be usable after thickening for less time, but I don't want to take the chance of having runny curd for my lemon tarts!

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I think this was a great lemon curd recipe. I made a double batch and it thickened in about 10 minutes. I only used one stick of butter for my double batch and I thought it was just right. The key is to taste before each additional pat of butter to get it where you want it. To those who say it took too long to thicken, you need to check under the bowl every once in a while to ensure that the water is actually simmering and adjust the stove temp as necessary. If it's not simmering, it will take forever to reach the proper temp to achieve thickening.

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Worked perfect. Thickened in about 7 to 8 minutes. Lemony tartness. Delicious and easy

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Final results TBD. I noted that many of you said it took much longer for the curd to thicken, the same happened to me. I whisked mine for close to 20 minutes before I could feel the viscosity change. I only used the juice of one lemon to get to 1/3 cup of the juice. I followed the measurements exactly but kept the water at a slow boil and increased the cooking time.

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This recipe isn't spot on. I doubled the recipe because 4 lemons gave me over 2/3 of a cup juice and I had over 10 yolks from an angel food cake. I was afraid to get the bowl real hot because it says to turn the burner to "low" after a "simmer", I heated for over 15 min and had no clue if it was thick enough. I went ahead and put in containers and it began to SEPARATE. It wasn't thick enough!!! i didn't let it get warm enough to thicken. I did some research and decided to try reheating half the batch and went on to do it all and yum :

IF IT'S TOO THIN, REHEAT IT OVER SIMMERING WATER WHISKING LIKE CRAZY UNTIL IT'S LIKE PUDDING. I did this even after I had added the butter and the consistency was way better, like a pudding. Good flavor.

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This recipe is spot on, so easy and tastes divine. I only needed two lemons to make 1/3 of juice. I will definitely make this again.

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My Mom told me about this recipe so I had to try it. Delicious! Would expect nothing less from Alton!