Lemon Curd

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Delicious and easy, though it took more like 20 minutes to reach the right heat and I'm a little sorry I didn't strain it after cooking. Next time....

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This is the easiest and tastiest lemon curd out there! It is very lemony and creamy. A great balance of tangy and sweet. Much better than the store bought kind. Since this is so easy and quick, I'm going to make lime curd and orange curd using this same recipe. Thanks Ina!

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This is a great recipe, easy to make bursting with lemon flavor. I needed lemon curd to make an icebox cake, so instead of buying jars of grocery store curd I decided to make my own. So glad I did, the taste was fresh and lemony. The little I didn't use for the cake I will use on some fresh strawberries. Makes this you will love it!

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EASY and perfect. Seriously, quicker than heading to the market and soooo much better! YUM! Thanks Ina!

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This is by far the BEST lemon curd i have ever tasted / made. It is a great combination of tanginess and sweetness. But of course that is partly dependent on the quality of your lemons.
It is super easy to make, very fast and creamy. I did strained it before cooking it as i wanted it super smooth.

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Holy Cow. I had leftover egg yolks from an Angel Food cake, and limes on hand, so I made lime curd instead of lemon. I will never buy jarred curd again. Now, I'm going to have to make some scones and tea.

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This recipe was easy and it was pretty good too. It was just a little too tart for my taste not that that stopped me from licking my fingers. I will try it again but I'll try to tweak it a little. Thanks Ina, love you, love your show!
Oh almost forgot. I used this in Ina's yogurt lemoncello curd concoction over fruit - can't think of the name right now. That recipe is fantastic.

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Absolutely fabulous!!! Ina, your recipes are amazing and never fail me. I actually used the lemon curd to fill my Hamantashen. It was the favorite of all the fillings I made.

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Wonderfully easy & delicious! Mixed everything in food processor, in order Ina gave. Reduced sugar to 1 cup, next time will try 3/4 cup for more tang. Used zest from 4 large lemons. Softened butter right from refrigerator in micro on power 2 for a few seconds 'til soft but not melted. Added all 5 large eggs at once at end. Never any curdling. Cooked in 10 minutes. Important to stir continually since it started to thicken immediately.

Just hope to keep the spoon out of the container until I've made my Lemon Lover's Cake!

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So very good! It took a lot longer for mine to thicken, too, but I also expect that. (I think my stove just cooks that way. I used the curd as a topping to a lemon cheesecake I made for a friend, and it was a big hit!