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Lemon Curd Recipe

Lemon Curd

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

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Average Rating:

Total Reviews: 95

Showing 81-90 of 95

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  • on September 13, 2009

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    I found this recipe a lot easier than all the recipes that require a double boiler method. Other recipes asked for a lot more eggs (some as many as 9, which could get expensive when I consider how quickly my family goes through a batch. I ended up preparing the entire recipe in the food processor, which limited time and mess. When I was cooking the curd it took longer than the recommended time, but this could have been due to the type of stove I have and the type of pot I used.(enameled cast iron I ended up relying on a thermometer, which was no problem. It's definitely worth trying this recipe out. It's many times better than store bought lemon curd.

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  • on August 29, 2009

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    This is a really good, easy recipe and I always quadruple it and can it in jars because it lasts for a long time in the fridge and I have so many uses for it, including giving it as gifts. I love to spread it betwen layers of sponge cake. I do find it a little sweet, however, and reduce the sugar by a 1/3. I also add a few drops of lemon oil for a "rounder" flavor (for lack of a better word. I can't seem to follow a recipe without "tweaking" it. Ina is the best and I use all 7 of her cookbooks almost exclusively now.

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  • on March 14, 2008

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    I have made this recipe several times and everyone loves it! It is especially good served on top or on the side of Angel Food Cake with some fresh sliced strawberries and just a sprnkling of powdered sugar on top....a wonderful combination!

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  • on February 29, 2008

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    good

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  • on November 15, 2007

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    An easy recipe that defines Lemon and Lime Curd. I've tried many and this one got rave reviews from everyone, young and above. The pan and bowl were licked clean.It has that exrta "tang" one hopes to taste in a curd. Blending the zest with the sugar insures the fruit's flavor tingles your taste buds.

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  • on April 09, 2007

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    Have had many lemon curd tarts over time. This is without question the best lemon curd period. Fantastic recipe, Ina.

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  • on April 02, 2007

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    This is the first time I have made lemon curd and it was absolutely fabulous and easy. I used 3 large Meyer lemons and followed Ina's recipe. I wholeheartedly recommend this recipe.

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  • on February 04, 2007

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    Could a recipe for lemon curd get any easier and be any tastier. I can think of all kinds of desserts that will be great with this. So glad I tried it.

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  • on December 11, 2006

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    Ina is a genius. Not only can the girl cook, but she can bake too. I have followed many of her recipes, but this one I will stand up and say something about. I used this recipe as a base to make cranberry curd and tangerine curd and I am about to embark on blueberry curd then raspberry. I have been using them in trifles I created for the holidays - it has wow'd everyone. Simply substitute lemon juice for whatever flavor you're in the mood for. Make sure it is nice and strong. For the tangerine, I juiced about 20 of them and made a reduction. A stainless steel sauce pan is the key.

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  • on August 31, 2006

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    I am planning on making the lemon cakes. Didn't see the episode. Wondering about the lemon curd--- is that to be served with the cakes?? How is it used? I hope I get a reply to scruises@aol.com

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