Lemon Curd

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I would like to see this used in lemon bars. Sure it would be mighty tasty!!

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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!

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Love this! So easy and it comes out perfect every time.

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yum! and so easy

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Loved it! It came out beautifully, but I did have a LOT more stirring than eight minutes. I actually needed a tag-team partner as it took about 30 minutes. Patience was rewarded however and it was delicious in the lemon tartlets I made for a hostess gift.

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The taste was fantastic! I was disappointed with the texture though. Maybe I should have cooked it longer but it was thin and more like a sauce. It seemed fine when I added the whipped cream however after I added the cake, cake and lemon cello it lost it's custard like texture. I'll try it again with out the lemoncello.

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I cooked mine a bit longer and it gave it more of a sticky consistency when cooled off. I'm going to try it with different citrus fruits but a thinner finish next time. I used the entire cup of sugar and didn't find it too sweet.

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Right now the lemon curd is cooling in the refrigerator but I am worried.
Recipe said 4 lemons--may need to add water to get 1/3 c citrus juice.
My first lemon gave me almost 1/3 c.
Should I have used all 4 lemons, or just a little over 1 lemon, which would be 1/3 c??
I'm giving it 4 stars, because I always like Alton and am hoping for the best.

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Thank You Alton! A simple yet delicious recipe!

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This is excellent! Easy to make and it freezes well. I prefer a little less sweet so reduced the sugar to 1/2 cup but this is well worth making.