Lemon Curd

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Thank you Ina! your recipes never disappoints me at all!
I was able to get my mixture thick like custard in exact 10 minutes. I followed exactly no changes at all.

Tip for those who couldn't get the mixture thickened it could be that your water level in the pot was way below, mine was touching the top bowl. Oh also i had water boiling in advance, I hope this helps.

thank you!

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Just made this recipe and can't believe how easy it was. It is so tasty and turned out such a beautiful color. I plan on canning mine in 4oz. jars to have on hand. Looking forward to making Ina's fresh lemon mousse. Thanks Ina for helping me step out of my comfort zone!

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Very easy, sets up nice and tastes wonderful. Making scones as I type this!!!

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For some reason, this recipe never thickened for me.
I spent a half hour stirring but it remained a drippy mess.
No luck even with cornstarch.

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Easy - no fail. My go to recipe now. Thanks Ina!

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Super easy recipe.

My mom is a lemon and lime curd nut. And she said this is "better than store bought from England". She loved the tang and the texture.

My lemons were HUGE so I added about 1/4 cup more sugar to counteract the extra rind and the extra juice I threw in. I'm sure you have to adjust each time because every piece of fruit is different.

Will definitely be making this again and will try lime too.

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Excellent recipe. I added a bit more lemon juice and zest for a really tangy flavor.

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Somehow catering fundraising events for an arts not-for-profit has become part of my job. After using a couple other recipes out there, I was thrilled when I found Ina's. Not having to separate the eggs makes the prep much easier, and it comes together beautifully. I use it to fill small pastry cups and add a fresh berry in each. I'll be making it again today for Christmas Eve as a condiment to go with slices of rosemary cake with fresh raspberries. Thanks Ina!

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Very delish. I made it in a doouble boiler with a candy therm. and cooked untill the temp reached about 170 or it was thick on sppoon.
I used it to fill tart shells for a chritmas tray.
I love the flavor and texture. Will make again.

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Honestly, I have never had lemon curd before but my opinion is that this is WAY TOO SWEET-and I love sweet things. I looked over other recipes for curd and there wasn't nearly as much sugar as in Ina's recipe. I wished that I had compared the recipes first. Maybe there is a typo in her recipe, although all of the other reviewers seemed to love this recipe.