Food Network
Home> Recipes> Dessert>
Lemon Curd Recipe

Lemon Curd

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (95)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 95

Showing 1-10 of 95

Sort by:

Newest

  • on May 12, 2013

    Flag

    This is perfect. I did reduce the sugar slightly as I like it tart. It did take about 5 minutes longer to cook than stated but during this process I learned that when cooking on an electric range when the recipe says "low" it probably doesn't mean to use the "Low"setting on the stove. I turned up the heat to level 3 which would equate to the lower third of the numerical range (it goes from Low to 10. I doubt that any professional cooks on electric so the term "low"may have a slightly different nuance.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2013

    Flag

    Ina, I love your recipes, they always work, but I could have a read a short novel in the time this came together, stirring constantly through the panicky curdled stage and then another 25 minutes for it to finally thicken. Next time I think I'll use a double boiler. Tastes great, though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2013

    Flag

    OK... this is heaven. I was looking for a recipe that treated curd like an emulsification, and this does that. It was soooo good that I could have just sat down and eaten the whole thing. I too, will cut the sugar back a touch next time but it was still nice and tart.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2013

    Flag

    Great Lemon Curd! I followed the suggestions of others and cut the sugar to 1 cup and added 5 large eggs. I also have doubled and even tripled the recipe and it works out great. I prefer the curd perfectly smooth, so I strain the curd. I used the curd as the cross on my Hot Cross Buns this Easter...perfection. It is also delicious as a dollop on top of fresh blueberries.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2013

    Flag

    This was the best lemon curd recipe I have ever make. Lemony and buttery at the same time. I didn't have extra larges eggs so I added 5 large eggs. It was perfect!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2013

    Flag

    Fantastic lemon curd. Takes a long time to thicken (more than the 10 minutes stated in the recipe but totally worth the wait! Its smooth and creamy and since you blend the sugar and lemon zest together prior to putting it on the stove, you don't need to strain the mixture once its done cooking. Other curd recipes have the straining step and its nice to skip that.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 01, 2013

    Flag

    The flavor was just perfect but, the curd never did set up. I refrigerated the curd about 18 hours and it never got thicker than a pudding, so I put the tart in the freezer for about 4 hours. I'm not sure why this recipe didn't set up for me but undercooking wasn't the problem, I brought the curd up to temperature from a medium heat and even exceeded the recommended 170 degrees. I gave it 4 stars because the flavor was great but it didn't set up as it should have. If it were intended to be served frozen, I'd have given it 5 stars because it was great frozen. Pop any left overs back in the freezer because as it thawed, it ran.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 01, 2013

    Flag

    The genius of this lemon curd recipe is that it's mixed in the processor before it hits the saucepan. Also the lemon sugar itself is a wonderful product to have on hand in the fridge for sprinkling or stirring into tea.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2013

    Flag

    Ina does it again! Amazing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2013

    Flag

    I made a lemon-rosemary cheesecake from vegetarian times (1 large instead of 4 small and as invariably happens, even with proper cooling, the top cracked into multiple fissures. So I thought lemon curd would make a nice complementary camouflage. Tried my grocery store but no lemon curd to be found. So I found Ina's recipe and it saved the day. I did not need 3 cups to top the cheesecake so I made about a third of the recipe but used 2 eggs. It took longer than ten minutes to thicken but it is delicious and made a great cosmetic topping for my cheesecake

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 10 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.