Yes, this is the ultimate lemon curd. Perfect texture, taste and colour. Very easy to make. Excellent directions. The final cooking temp is 190*F if anyone wants to use a thermometer.
This is an excellent base recipe for fruit curds. The lemon was outstanding, nicely smooth and tart. I also made lime curd: lime juice and zest were used in equal amounts for the lemon; sugar was decreased to 1/2 cup; final temp was 185-degrees. And a blood orange curd: 1 cup of blood orange juice was reduced in the microwave by half; same amount of zest was used; sugar was decreased to 1/2 cup, and final temp again was 185-degrees. I'm hard-pressed to say which I liked the best. Rock on.
Excellent! Great filling for lemon cupcakes! Make a double batch to fill 24 cupcakes.
Excellent. I made both lemon and lime versions - both were great!
This is definately over the top. I am using it for the filling of one of the layers of the white sour cream almond wedding cake. It is the best lemon curd recipe online.
I just made this as a trial for a party.....I made mini muffin size tartlets with shortcrust pastry(frozen) rounds filled with a spoonfull of this yummy lemon curd then with the left over egg whites i whipped them up with a pinch of salt and 1/4 cup of sugar and topped the tartlets with meringue baked for 10 minutes YUMMMMM thankyou for sharing this recipe its definatly a keeper
The best lemon curd I've ever made! Did not add zest since I used for Mean Chef's Triple Lemon Layer Cake for which I doubled the recipe. Delicious!
Made it half a dozen times. Hands down the best lemon curd recipe there is.
Delcious, easy, and accurate. This makes a nice, thick curd - perfect for spreading on cakes as a filling. Decadent and very, very tasty.
I have never made curd before. This was my first attempt and it worked great. Used it as a filling between 2 layers of sponge cake with some whipped cream. I served this at a luncheon at work and everyone loved it. It was the perfect cool & sweet ending to a spicy mexican meal that I served.