Lemon Curd

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
1 pint

Ingredients
  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cut into pats and chilled
Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.


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4.5 94
The flavor was spot on but I took an extra step to press the curd through a strainer. I like lemon curd silky smooth. item not reviewed by moderator and published
This recipe was perfect -- except the mixture needs strained before adding the butter. I assume Alton would do that, otherwise the texture isn't perfect. I doubled the recipe and it still turned out great.  item not reviewed by moderator and published
I had only 2 lemons on hand, so I zested both of them and still got more than enough juice to fill up 1/3rd cup. Otherwise, I followed the recipe exactly and it turned out delicious! It also took 20 minutes for my curd to thicken but I knew to expect that from some of the other reviews so it wasn't a problem. item not reviewed by moderator and published
I like a lot of the other reviewers toyed with this recipe. Instead of using less sugar, I doubled the lemon juice to 2/3 cups. I also used 3 yolks and two whole eggs. I think straining is definitely key. It gives the curd a much nicer texture. I wish the recipe gave me a temperature to reach rather than the ambiguous "until thickened". Alton is usually more precise than that. item not reviewed by moderator and published
Delicious! But I wish it would have told me to put it through a sieve. The zest is a bit grainy for my taste. Had I read the reviews first, I would have strained out the zest before jarring. Besides the texture, this is amazing! The taste is impeccable! item not reviewed by moderator and published
Turned out perfectly the first time. Only used 2 lemons to make 1/3 cup of juice. Followed the advice of others and checked that my water was simmering/bubbling and the cook time was approx. 8 mins. item not reviewed by moderator and published
This is the best lemon curd recipe. Ever. It's so easy it's nearly foolproof and it tastes fantastic. It's silky, rich, and tart - just what you want in lemon curd. item not reviewed by moderator and published
I had never made lemon curd (translation: making lemon curd intimidated me!). This recipe was so easy to follow and the curd turned out perfectly! I served it alongside coconut macaroons as our Easter desert and received many compliments. item not reviewed by moderator and published
I was not familiar with lemon curd prior to following this recipe. I used 1/3 cup lemon juice (store bought) and no zest (because I didn't have any). The curd is sweet and lemony and spreads like soft butter. I have spread it on cinnamon toast, date nut bread and angel food cake. What do the British traditionally spread lemon curd on? I found this curd mellowed and the sweetness and tartness merged after 24 hours, covered in the fridge. It sets into a smooth, yellow, jell-like consistency and has a glossy sheen. Here's a tip: I have used a small electric coffee bean grinder to transform granulated sugar into powdered sugar and I have used it to grind lemon peel scrapings into lemon zest. The coffee bean grinder is small, requires little cupboard/counter space and is easy to clean. item not reviewed by moderator and published
Hands down THE best lemon curd recipe. And I've tried several. Perfect balance of tart and sweet. Put mixture through sieve before putting it in large jam jar to strain out zest and extra bits. Don't change a thing. item not reviewed by moderator and published
Great recipe! Of course most of them are almost exactly alike in ingredients as well as preparation. I made a batch of another recipe that uses whole eggs, the food processor, and adding the butter (already melted) before cooking into the mixture. You still have to whisk over boiling water till 170 degrees like this one, but once it's there you're finished. It's a good bit quicker than this one, but this one tastes a good bit better, and I feel it's definitely worth the trouble! Yum! item not reviewed by moderator and published
I love this recipe. I've probably made it a dozen times, and it's never failed. I do cook it for a little longer than the recipe approximates, but want to point out that it says "whisk until thickened" - which I do, and it's perfect every time :) Sweet, tart and rich, I put this on plain Greek yogurt for breakfast, and have recently been filling macarons with this awesome lemon curd. Yum! :D item not reviewed by moderator and published
I made this recipe 4 years ago for a party (served with shortbread cookies for dipping) and people are still talking about it. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Worked perfect. Thickened in about 7 to 8 minutes. Lemony tartness. Delicious and easy item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My Mom told me about this recipe so I had to try it. Delicious! Would expect nothing less from Alton! item not reviewed by moderator and published
Did not come out right, for some reason it was really watery and the butter separated from the curd when I refrigerated it. item not reviewed by moderator and published
This is simple and delicious! It is easy to make and the curd comes out thick and silky smooth. It does take a little bit of time for the butter to melt completely, but it's worth it! item not reviewed by moderator and published
This is the first lemon curd I have made . It was easy to do and turned out great. I followed the recipe exactly, as shown, I did cook for about 10 minutes. Give it a try you won't be disappointed. item not reviewed by moderator and published
I agree that this recipe is a little confusing, being that you are always going to get more than 1/3 c of juice from 4 lemons unless they are bouncy-ball-sized. That being said, this is a great recipe if you read it properly. I've made it twice and it does take longer than the recipe says to thicken but if you keep at it until it coats a spoon it's really no problem. I wasn't watching the clock quite so intently. I also probably added close to 1/2 or 2/3 cup of juice and still had no trouble thickening this thing; I like my curd really lemony. In the fridge it's still spreadable even! Delicious! item not reviewed by moderator and published
PERFECT!!!! Read THIS review !!!!!! This recipe is the perfect balance of tart and sweet. Recipe works perfectly as is - do not change a thing - but you MUST FOLLOW THE DIRECTIONS. I'll wager the problems people claim with this recipe not thickening or being too tart stem from the same issue - you are only supposed to use 1/3 cup of the lemon juice! The way the ingredient list is written, I ended up with a full cup of lemon juice. The text states use 1/3 cup and if you don't have *enough* add a little water to make 1/3 cup. The amount of liquid is precise and related to the thickening of the curd - if I added all of the juice from the lemons I would end up with too tart lemon soup. Mine thickend up nicely hitting 190F right around 9 minutes on my double boiler. AB strikes again! item not reviewed by moderator and published
I went to culinary school for awhile and to add more lemon flavor add the lemon zest at the end with the butter. Another way to add thickness is gelatin. Put a tablespoon of powdered gelatin before you heat it or add 1/2 a piece of bloomed sheet gelatin with the butter. (If you're wondering what blooming is, it's simply sticking the sheet gel in ice water for about 2 minutes. It will come out still in a sheet but will feel like jello item not reviewed by moderator and published
delicious! alton you do it perfect every time! item not reviewed by moderator and published
I make lemon curd ,in my profession, weekly, and I think I know why some people may have had problems with thickening. I can't believe that some people actually threw out their results, not necessary. What a waste of food. It's not the amount of sugar or the lemon juice. This formula WILL take longer than 8 minutes to thicken. So keep stirring until it does (15 min.Plus, the curd will thicken even more once it cools off. The lemon curd we use in my bakeshop uses whole eggs along with the egg yolks, in equal amounts.As you cook the ingredients over the double boiler, it is the egg yolks & whole eggs ,combined, that will coagulate over the heat, causing the thickening that you're looking for. In making pastries, it is a science, and having the correct measurement of ingredients is most important. Trust me, add equal amounts of whole eggs to this recipe and you will be successful. P.S. Lemon curd is supposed to be sweet, and intense. Don't take out any sugar or lemon.. item not reviewed by moderator and published
It didn't seem to thicken -- maybe a tad less sugar -- but the lemon flavor is wonderful and very strong! It worked for me as a glaze... yumm!! item not reviewed by moderator and published
Too intense and too sweet for me. It has a nice texture though. I may try it again with less lemon and sugar. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
i've never seen lemon curd not thicken before. awful. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Yum! This is so good it's tasted like sin! Super easy too! item not reviewed by moderator and published
Ridiculously easy to make, and very, very flavorful. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is SO good and creamy! A great topper for pancakes or toast! item not reviewed by moderator and published
Lemon curd came out great but waaay too sweet with the 1 cup of of sugar. I reduce the butter down to little less than half and cooked it for about 20-25 minutes as 10 minutes was not enough time to thicken the curd. Next time I will definitely reduce the sugar to half a cup also. item not reviewed by moderator and published
total perfection, I am in love with this lemon curd. Just follow the directions and the times and you should not have any issues. YUMMY item not reviewed by moderator and published
This is the best lemon curd recipe on earth, and I have tried many. Just this with some fresh berries....mmmmmmmmmmmmmmmmmm. item not reviewed by moderator and published
Excellent and easy! I made this in addition to Alton's scone recipe for breakfast and it was a hit! item not reviewed by moderator and published
decided to try this as I had some egg yolks to use up. I am from England and have made lemon curd regularly. The main difference between between this and my usual recipe was the use of egg yolks only. My recipe uses the whole egg. The sugar and lemon juice and butter quantities are about the same. I did not have any problem bringing this to the set point and the flavor is good. The most notable difference was the color. The curd with whole eggs tends to be more translucent. item not reviewed by moderator and published
I followed the directions EXPLICITLY. It didn't turn out soupy, in fact just the oppostie - THERE IS FAR TOO MUCH BUTTER and all the end product did was turn into a lemon flavored butter spread! I used to really like Alton Brown's recipes but any more, he has become such a disappointment. Look elsewhere for lemon curd recipes! This isn't one you want to use! item not reviewed by moderator and published
Used Alton's recipe after the lemon curd I made curdled; it used whole eggs instead of egg yolks. I cooked it for 10 minutes in the double boiler and it coated the back of a spoon but it never got beyond the soupy stage. Had to throw it out! The taste was good, although a bit sweet. item not reviewed by moderator and published
Strong flavors. Very good if you like curd. Served with meringue cookies. Husband didn't eat it. item not reviewed by moderator and published
This is the first time I have ever made lemon curd and it is a huge success. I did listen to other reviewers and modified the recipe a little. I used the zest of 3 lemons, 6 tbsp of lemon juice, 2/3 cup of sugar and 1/2 cup of butter. The directions are super easy to follow and the lemon curd taste UH-mazing! item not reviewed by moderator and published
I always loved my sister-in-law's lemon curd tarts she makes for the holidays...I needed to be able to have them all year round! Alton's recipe really is easy and delicious! Like many of the other reviews, I cooked the mixture for 10 minutes and cut the amount of butter in half. Made one batch lemon and one lime...both amazing! item not reviewed by moderator and published
Super easy, super delicious! Especially good when added to blueberry-peach tartlettes! item not reviewed by moderator and published
Lemon is my favorite flavor and I have spent years looking for the perfect lemon curd recipe. I finally found it. I did reduce the butter by half and I let it cook a bit longer. Otherwise, it is perfect. It really helps to make it a day in advance and let it refrigerate overnight. Thank you, Alton! My hero! item not reviewed by moderator and published
I made key lime curd and it turned out as fantastic as the lemon curd. So easy and consistent! I will replace my curd recipe with this one! item not reviewed by moderator and published
I made this as a filling for a vanilla layer cake, and it was delicious. I followed the directions exactly, and the lemon curd came out perfectly. It was rather lemony and sour, which was what I wanted to cut the sweetness of my cake. If you prefer less tartness, you may want to cut the lemon down a bit. item not reviewed by moderator and published
Magnificent! With Alton Brown, I always try to watch the episode the recipe appears in first, and that's very useful here! I followed the instructions exactly, and it came out velvety and delicious! Next time (and there will be many more times!), I'll probably leave it on the heat for a minute or so longer, and I might cut down on the butter as other reviews suggested. However, these changes are by no means necessary! I popped about half the batch in the freezer to prolong the time I can savor it. item not reviewed by moderator and published
I made this lemon curd for the first time today, since I had some leftover egg yolks I didn't want to throw out. I followed the directions carefully, and the only change I made was to just add half the butter at the end, as some others had done (some used even less with good results.) I also only used the juice of two lemons (1/3 c.) I whisked and cooked it for 8 to 10 minutes. The resulting curd tasted very tart and sweet, but it wasn't thick as curd normally is. It is runny. I did the old wooden spoon trick where you coat the back of the spoon, run your finger across, and if a trail remains, it's done. Evidently not. What a shame. I guess the other reviewer, who cooked hers 20-25 minutes, was more on target. item not reviewed by moderator and published
This is the first time I've successfully achieved lemon curd. It's a lot of whisking, but worth it if you like lemon curd. Like other reviewers, I only needed two lemons to yield 1/3 c. of juice, and I also only whisked in 3 tbsp. of butter at the end. This is also a great way to use up those forlorn egg yolks after making meringue. item not reviewed by moderator and published
Any advice on what to do if I didn't let it thicken enough before stirring in the butter? I followed the recipe amounts (1/3 c. of juice) but thought it coated the back of the spoon, but it should have been thicker. It is too runny compared to regular lemon curd. Can I do anything at this point? Or should I stir in whipped cream? Or just dip angel food chunks in the liquid to make a trifle? Any advice appreciated. item not reviewed by moderator and published
Delicious!!!! Just make sure you listen to what A.B. says about the number of lemons used and for what. FOUR zested and TWO juiced to 1/3 C. Follow those words and you can't go wrong. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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'. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Easy, delicious and beautiful in color. Will use this recipe many more times. item not reviewed by moderator and published
I used this in a mini blueberry tart recipe. Very good! Why buy it at the store when you can make it fresh?! item not reviewed by moderator and published
My forearm got a little tired from all the whisking, but it was definitely worth it. The curd was sweet and tart and so fresh and delicious. item not reviewed by moderator and published
Everything about this recipe was perfect - perfect texture, easy to make, beautiful presentation. It was just a on the sweet side for me. Next time I will add 1/2 or 3/4 of the sugar. Delicious and beautiful! item not reviewed by moderator and published
Fast, easy and very yummy. item not reviewed by moderator and published
love love love love! item not reviewed by moderator and published
Easy. Flavorful. A bit tiring to whisk for 8 minutes in a double boiler, but it was worth it. Used a hand-held electric "eggbeater" the second time, made it easier to cook the curd and to add the butter. All in all an excellent investment of time, ingredients and otherwise left-over lemon juice (don't ask). Makes anything taste great, except maybe old sneakers. item not reviewed by moderator and published
This is the best curd recipe and I adapted it to other citrus fruits too. I had more sucess heating it on the stovetop directly instead of in a double-boiler, it took less time, but except for that I wouldn't change a thing! YUM! item not reviewed by moderator and published
WOW. This stuff is amazing. ALTON IS THE MAN. Do exactly as he says and spread it over some pound cake. Alton cannot miss!!!! item not reviewed by moderator and published
Kind of hard to know just how long to cook the mixture, coating the back of a spoon is not somthing I see readily,but everone loved it. item not reviewed by moderator and published
LOL, all kidding aside, this is one of the best things I've made, dessert wise. Alton is king. I had a little trouble knowing when to stop heating the mixture as I couldn't tell when it was thick enough. It seemed to coat the back of a spoon from the beginning, and I had never made anything like this, and had absolutely no experience. Luckily, I guessed correctly. It doesn't get as thick(on the stove) as I expected. I just thought some of the neophytes such as myself might find that info helpful. I am making more today. It goes fast! item not reviewed by moderator and published
I love lemon pie, lemon bars, lemon cookies...but this beats everything made with lemon! Wonderful and easy. "Thank you" to AB for another wonderful recipe. item not reviewed by moderator and published
No words can describe this delight. From this I will make to die for Nepoleons, etc. It's endless what one can do with this perfection. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
I was making a cake that called for lemon curd, went to my local supermarket and could not find so went home watched tv and mr. brown had it on ]his show, boy i was lucky to have found the receipt and i am real glad that i now can make it whenever i have need of it; thanks so much for putting hard to find items in reciept form. Thanks Thanks Mr. Brown item not reviewed by moderator and published
This is the best lemon curd recipe I've ever tried. I increased lemon juice to 3/4 cup...simply marvelous! item not reviewed by moderator and published
I wanted to make dinner/dessert for my husband (he's normally the chef, for GOOD reason), but didn't want to completely Semi-Ho it. AB to the rescue! AB's Rib-eye steak, spinach salad, basmati rice and pound cake (store-bought, because time was short) topped with AB's lemon curd and strawberries. The lemon curd was fabulous and really topped off the meal! Thanks, Alton item not reviewed by moderator and published
Best lemon curd I've tasted. Perfect over fresh scones, vanilla ice cream or pound cake. Mix fresh lemon juice and powdered sugar in marscarpone and dollop on top. item not reviewed by moderator and published
A wonderfully delicious lemon curd. Much better than the imported variety. Really easy to make. item not reviewed by moderator and published
Very Easy! Very Good! item not reviewed by moderator and published
This was a wonderful and simple recipie!! It has a fantastic lemon taste without being overly sweet. Goes great with scones, and even keeps a little longer in a jar than AB recomended! item not reviewed by moderator and published
Use a rasp for the lemon zest and it will virtually melt in to the curd - no straining required. item not reviewed by moderator and published

Not what you're looking for? Try:

Meyer Lemon Curd Tart

Recipe courtesy of Anne Burrell