Lemon Curd
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- Recipe categories: Fruit, Lemon, Dairy, Eggs,
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Average Rating:
Total Reviews: 81
Showing 21-30 of 81
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By lou_2649346
Austin, TX
on March 21, 2011
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I've made this twice. The first time it didn't thicken properly and I had to throw it out. The second time I cooked it for an extra two minutes and it still didn't thicken. I turned up the burner to medium heat and cooked it another 5-6 minutes and then it thickened. I think the water in your double boiler has to be more than a simmer. Looking for color change or to "coat the back of the spoon" isn't enough. You need to notice a significant thickening.
As far as the number of lemons, you have to adjust for size. I used three large lemons and had over half a cup of juice.
In the end, it came out great.
By MRubenzahl
Santa Clara, CA
on March 19, 2011
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Very nice, very easy, very flavorful. I made some changes after looking at other recipes: 4 yolks, two lemons, 1/3 c sugar, 1/2 stick butter. Just the right sweetness, I think. I also used Meyer lemons which are not quite as tart.
No issues with it being slow to thicken. It was 4 or 5 minutes of stirring in the pot, remove from heat immediately, then whisk in the butter a little at a time.
By Bite Around the...
Hollywood, FL
on March 17, 2011
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Alton, as always, you are my "go-to" guy. I followed the recipe exactly and now I have a pint of delicious lemon curd setting in the fridge. I can't wait to use it for my crepes with fresh berries! Thanks! :
By osburnjb
on March 09, 2011
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Some of the problems people might have with this recipe is that is calls for 4 lemons, juiced and zested, however only 1/3 cup of lemon juice in the actual recipe, and my 4 lemons yielded almost a cup in total. TIPS: reduce lemons to 2, make sure to only use 1/3 cup of the juice, and make sure to zest carefully, the bitter pith will ruin your batch.
By nyvkelly
Sacramento, CA
on February 18, 2011
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First time I made lemon curd. Alton Brown is my favorite and so is this recipe. I had to turn the heat up just a little and leave it on for about 15 minutes to get the desired thickness I wanted. It turned out perfect! Thanks Alton ;o
By sjwright_821
Racine, WI
on February 14, 2011
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i've never seen lemon curd not thicken before. awful.
By gaias1
Midlothian, VA
on February 08, 2011
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Oh my! This is a keeper. After tasting this I will probably never buy store bought again. Just the way it oozes off the knife onto your toast. Wow. This is amazingly amazing! Perfect!
By butterflymoon88...
Liberty Twp, 75
on January 30, 2011
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Yum! This is so good it's tasted like sin! Super easy too!
By phoenixnyc_12922545
New York, 72
on December 30, 2010
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Ridiculously easy to make, and very, very flavorful.
By kitchen nerd
Valley Center, CA
on December 29, 2010
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Easy and tasty, but I made some modifications and it took 25 minutes to thicken. First, I didn't need a pint of curd so I used 3 yolks, 4.2 oz. of sugar, 1/5 C lemon juice- not fresh (and since I didn't have any lemons I kicked it up a bit by adding a half tsp of lemon extract. Second- like some other reviewers experienced it took a lot longer to thicken. Finally, I remembered that some thought it was too sweet, and didn't need as much butter. I cut up 4.8 Tbs of butter and started taste testing the curd with about 1 T left. Once I started tasting more butter than lemon I stopped adding more. I'm sure fresh lemons are better- but it works fine if you don't have any.