Lemon Curd
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
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584 Ratings
- 5 star values: 120
- 4 star values: 111
- 3 star values: 195
- 2 star values: 120
- 1 star values: 38
Anonymous
Rating: 4 stars
I have just made this recipe. I zested three medium lemons and then juiced them and got 3/4 cup juice. I added the zest along with the juice and sugar. I used eight egg yolks left over from a meringue extravaganza, and no egg white. It is very tasty and is cooling in the fridge now. I would have given it five stars if the recipe had been more complete, as mentioned by others.
Anonymous
Rating: 1 stars
The ingredients are showing a whole egg but the directions do not show it.
It took at least 10 min. for it to thicken up to coat the back of a spoon.
Did not yield the amount stated.
Anonymous
Rating: 1 stars
It doesn't give the complete recipe. Such as how much zest, when do you add the whole egg, the salt amount??? I would like to make this but I have too many questions.
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Anonymous
Rating: Unrated
How much lemon zest? It also doesn't say where the full egg goes, assuming it is with yolks.
Anonymous
Rating: Unrated
I did not see where the w[filtered] egg is added. I suppose it is with the egg yolks?
Warm wishes, Leona
Anonymous
Rating: 3 stars
I'm curious about the w[filtered] egg. It is nowhere in the directions. And how much lemon zest because that is in the directions.
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Anonymous
Rating: 5 stars
Best lemon I ever made. Loved it thank-you.
Anonymous
Rating: Unrated
where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
Anonymous
Rating: 5 stars
I love this recipe and was wondering if I could can it? Does anyone know?
Anonymous
Rating: Unrated
just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?
Anonymous
Rating: Unrated
I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...
Anonymous
Rating: Unrated
tasty lemon curd! My only complaint is that the recipe did not yield the stated amount of 1.5c. I recommend doubling the recipe if that is your desired amount.
Anonymous
Rating: Unrated
One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.
Anonymous
Rating: Unrated
Yes, Bubental. You could freeze the lemon curd for up to a year.
Anonymous
Rating: Unrated
Lemon curd is delicious spooned over Fage or homemade plain yogurt. YUM!
Anonymous
Rating: Unrated
could we also freez
Anonymous
Rating: Unrated
could I also freeze this lemon curd?
Anonymous
Rating: Unrated
could I also freeze this lemon curd?
Anonymous
Rating: Unrated
could I also freeze this lemon curd?
Anonymous
Rating: Unrated
could I also freeze this lemon curd?
Anonymous
Rating: Unrated
Try this with Meyer Lemons. Oh, it's heavenly!
Anonymous
Rating: Unrated
ALWAYS TAKE NOTE OF HOW MUCH THE RECIPE WILL MAKE, AND IF YOU NEED MORE, JUST DOUBLE THE RECIPE.
Anonymous
Rating: Unrated
Love the cake,love the curd, but it is a good idea that when you file this recipe, type the curd recipe doubled.
jean wood
Anonymous
Rating: Unrated
Whipped up Heavy Whipping Cream and folded it with the cooled Lemon Curd. Then layered the lemony mixture between layers of white cake and fresh strawberries. Yummy! Next tIme I think I will make with layers of Lemon curd and the lemony whipped cream. Oh the lemony goodness! It was so hard not to eat it all with a spoon, and only limiting myself to licking the bowls, spoons, and pots! Why have I not discovered Lemon Curd sooner!?