This is fabulous -- simply wonderful! For the record, I used three large lemons for the juice, and the zest of two of those lemons in this recipe. Just in case you are making a shopping list...
This is sooooo delicious. I used it to make a Lemon Chicken recipe I found on a TV show called 30 minute meals. I think this is my new favorite
Easy, quick, and delicious. That's my kind of recipe. Now, I've got to make more. Over a day and a half my son and I kept tasting with a spoon...not enough left for my tarts.
Simply delicious, I serve mine with Coconut bread, Coconut Bread. I make a batch and then keep it in the fridge and serve it with other things too.
Perfect, sweet and tangy!
Outstanding flavor & consistency, not to mention surprisingly easy to make!
Very simple, very tasty. TA! :) it's very nice. I'll be making lemon curd tarts next!
Simple and easy--just what I needed! I made primarily to swirl into a cheesecake for mother's day, but also am enjoying it on my toast in the morning. Thanks for a simple, no-fuss recipe!
I chose this recipe because I had 6 leftover yolks from making meringue. I made shortbread cups with Traditional Shortbread and filled them with the curd. My husband said they were "amazing" and that I should use this recipe for lemon filling next time I make Lemon Meringue Pie.
This was great! I had some really old eggs I needed to crack open in case ... you know! Well, I still found 6 perfect yolks, and this made a perfect curd. The photo's were taken before the curd was cold, so it wasn't yet as firm as it gets when cold. One tip: add a teaspoon of vanilla and stir in. Makes it even more delicious!