Lemon Curd

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The flavor of this was FANTASTIC, but I gotta say: I found the texture really unpalatable. Grinding the lemon zest with the sugar brings out a lot of flavor, but I would suggest straining the hot curd through a fine-mesh strainer before chilling; the tiny pieces of zest are pretty unappetizing. I also had to cook my curd on medium heat for the full 10 minutes. Other than those two issues, this is the BEST lemon curd I've ever made! Definitely a keeper!

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To 'sdduke', Ina said at first the mixture will look all wrong and broken up, but it will come together. Hope you didn't throw it away too soon!

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Followed recipe, but when I added the lemon juice to the egg mixture it broke. What a mess. What went wrong?

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Delicious. Starts out sweet, then the lemon comes through. It turns out a gorgeous soft yellow and looks a bit frothy. I quadrupled the recipie and canned it successfully.

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This was easy, but I think I like Alton Browns receipt better.

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Easy, delicious, fool proof and silky smooth when you put it through a strainer after cooking. I wonder why she doesn't mention that.

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THIS IS SOOOO GOOD!

Just made this to top some cheesecake and it is WONDERFUL! Please don't buy the store-bought stuff. This is much better and cheaper, too! I don't have a food processor,so I just chopped the lemon zest superfine and strained it. This recipe is a keeper!

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This is very yummy. I followed the recipe exactly, and the only problem I had was that the curd did not thicken on low heat. I turned up the heat to medium low, and then it thickened nicely. I used the curd to fill an angel food cake which I cut in thirds. I frosted the cake with a marshmallow-whipped cream icing and then grated fresh lemon zest on top. Yum!

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I love this lemon curd recipe and it's my standard go-to lemon curd! But I have a question. Has anyone tried it with stevia (or any other brand of non-sugar sweetener instead of sugar?

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Who would buy it in a jar when it is this easy to make and sooo yummy??