Lemon Curd

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As the other reviewers did, I cut down the lemons to 2 and butter to 2 Tbls. Turned out tart and creamy. Lightened it with some whipped cream and used it as a topper for pavlova. Yum.

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while i love citrus, even this recipe was way too lemony for me. i also agree with some of the other comments about it being too buttery as well. i will make this again because i love lemon curd and scones, but i will only use a TBL of zest and sub half the lemon juice with water. other than that, the consistancy is great and it's a good jumping off point.

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I'm a big fan of Alton, but this recipe is poorly written.

It calls for 4 lemons to be juiced but only requires 1/3rd of a cup of lemon juice. With my 4 lemons (no larger or juicer than the average I had 3/4 cup of juice which i unwittingly added to the egg/sugar mixture. Result: Lemon soup (hopefully it will make a nice sorbet.

True, it's my fault for not paying more attention to the recipe, but it would help the inattentive if the ingredients called for 'juice 4 lemons, preserving 1/3 cup for use'.

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The recipe as stated tasted far too buttery for my taste. I will do as a previous reviewer suggested and just use 2T next time.

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I just made this recipe, and it tastes great, but I don't understand why so many lemons were called for. Maybe my lemons were particularly juicy, but I got over a cup of lemon juice from the four lemons. I also wonder if it will eventually become translucent like the lemon curd I've seen sold in jars. Right now it's opaque, and the consistency is somewhat marshmallowy. Maybe it just needs to settle?

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I made this because I had some leftover egg yolks from making meringues and I didn't just want to pitch them. I used 5 egg yolks, but only 2 lemons. 2 lemons easily got me the 1/3 cup of lemon juice (and then some. Thus, I only added the zest of 2 lemons. It tastes fantastic! Maybe even a little tart than the pre-made curd you buy at the grocery store. I plan to use it to make lemon chicken later this week.

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This stuff tastes great, has a beautiful texture. BUT! I can't believe how much zest is in it and nothing in the recipe out getting it out. One bite and I had a piece of it stuck in the back of my throat for hours. Maybe my zester doesn't grate it fine enough if it's supposed to be left in there? This was easily remedied by pushing it through a fine mesh strainer before chilling. It didn't dilute the flavor at all. I lightened it slightly with a little whipped cream and made mini pavlovas with it. Shape the individual meringues like clouds with the back of a spoon, and create a depression in the center to hold the curd. Top with fresh berries and you have a gorgeous dessert worthy of any gourmet meal.

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hola senor alton verdaderamente lo queria felicitar por sus exelente manera de explicar las recetas y con la mayor alegria del mundo deje decirle que soy su fans # 1 y sus recetas son formidables y el mayor deseo del mundo es conocer su persona buena suerte y que dios lo bendiga. atte. irma jaramillo de atlanta ga. bye

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I was looking for a way to use up egg yolks and found this recipe. Can not believe how many uses I have found for it.
Drizzled over ice cream (after heating curd slightly to thin, piped into mini philo cups, spread on morning muffins and used instead of strawberrys (for a strawberry hater over shortcake. Definatly worth keeping on hand for a quick dessert fix.

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Excellent! I found it to too sweet and buttery the first time, so I cut down the butter to 2 tbsp and the sugar to 1/2 C of honey for the stronger, more tart taste that I prefer. I've also added 1/4 tsp lavender for a spin on the usual flavor. It's delicious either way.