Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd

This recipe is so delicious, easy and versatile! A wonderful balance of sweet and tart. Besides using it as a filling for cakes I make Lemon Poppy Seed Muffins (#100943), pour 1/2 the batter in, spoon a tsp. of lemon curd in centre and top with remaining 1/2 of batter. My family loves the moist little surprise centre. I am dying to try the orange version.Thanks so much Rita for a great recipe.

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I have just finished this recipe on the stovetop. Great instructions - I chose to strain the butter mixture to remove the zest to give a smooth finish to the curd. I also used electric mixers to beat the eggs together and cooked it for exactly 11 minutes on medium heat. I noticed that there was a foam on top that once it thickens and is done disappears -so that is a guideline to when its cooked. I got 2 jars and a ramekin full of it out of the recipe. Thanks

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Rita, this Lemon Curd recipe was fantastic! It was the first time I've made it, and I absolutely loved it. It tasted so much better than the store-bought stuff. I used some of it immediately in making some lemon chicken, and it was wonderful. I saved the other half and my wife and I don't see it lasting in the fridge for long.

Rita, I've loved any recipe I've tried of yours, and I feel you should have your own cooking show. Perhaps even web-based. I think I'd be safe in saying you'd have a large following of fans! Thanks so much for posting your recipes.

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Rita, I can't believe how easy this recipe was. I always thought lemon curd would be a hassle to make, but this was amazingly simple. Your recipe appealed to me because of the high lemon and egg-yolk content, plus the photos made it look nice and thick; and it was indeed thick, spreadable, and vividly lemony, just as flavorful as what you can buy in the stores. I'll never have to buy lemon curd again! The only change I might make would be to strain out the lemon zest before serving it; I thought I'd really like it, but the texture alarmed me the first time I bit into a piece of it ;) Still, the bright tart flavor is just unbeatable.

Also, I owe you big time for the tip about piping a rim of frosting around the edge before filling a cake layer. I've never even considered doing that before, and now I think it's going to revolutionize the way I fill cakes! No more filling glopping over the edges and ruining the frosting, or unfilled gaps between the layers! I'm delighted. It worked brilliantly on the cake that I made with this lemon curd. Thanks a ton!

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Absolutely fantastic. The best I've tried and no alterations made. I make orange curd regularly as I have a chocolate orange tart recipe my family love and we can't buy orange curd in South Africa. Brilliant - the other recipes can go into the bin! Thank you for sharing this fantastic recipe.

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Simple to make. Turned out great.

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Granny had a lemon curd competition and couldn't find her recipe, so we went on a hunt for one that would be just the ticket. This was highest on the RecipeZaar bet rated list, so it made our short list - and weren't we glad. Not too sharp, not too sweet, a lovely bright yellow (yes, they actually mark them on colour!)... and it won 3rd prize in the Ballantrae Flower Show 2011. Full marks!

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I LOVE this recipe! I thought the curd was going to be too sweet with so much sugar compared to lemon juice, but it's fantastic. Thank you so much for a wonderful recipe!
UPDATE: I have made this recipe several times now, with both lemon and lime. It never fails to disappoint. I've used it on pancakes, as a swirl in cheesecake (FANTASTIC!) and as the filling in thumbprint cookies. Excellent and never a disappointment.

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Awesome! Quick and easy to make and tastes fantastic. I make it in lemon and even my husband who hates lemon was impressed. My only problem is keeping it stocked in the house. Whenever friends and family see it in the fridge it suddenly disappears without a trace-jar and all...

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SUPER easy and so tasty!! I've never made lemon curd before, used to always buy it at the store for $4-$5 a jar - no more!! This came together in a snap and far less expensive than store-bought! I used it to fill my lemon meringue cupcakes :)
Thanks for posting, this is a keeper!!

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Thank you for this great recipe. I've been buying this for 8.00 a bottle and no I can save money. Came out great. I put this in my cheesecake and then bake it with the lemon curd inside what a great flavor it had in the cheesecake not like store bought.

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Not only did I quadrupile this recipe, I messed up the process and it still came out delicious! I will keep this in my cookbook to use in the future:)

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Easy to prepare. Really good. I am going to use with Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake! At first I was going to make only 1 cup but put in the full amount of sugar so made 1 1/2 cup I might be happy I did it is soo good. It is tart but I like tart and what else can you expect from lemon? UPDATE: The next day my of my out of this world I am upping the review to 5

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First try at lemon curd and GREAT!!!!!!!!!! Awesome! Used in tart Lemon Cookie Tarts. Total hit! **Re-review** Made again with lemon, lime and orange with AMAZING results!! Thanks again!!

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My guests loved this recipe (I did the stove top version). I used it instead of the lemon curd recipe provided with a fresh berries and biscotti crumbs dessert recipe. This curd was way easier to make. The dessert was heaven. In 6 clear glasses, layer biscotti crumbs, a dollop of the lemon curd, then mixed summer berries. Top with whipped cream. Fabulous!

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Yum!! this tastes like lemon meringue pie filling!! nice and tart but not too tart, still some sweetness there. Made to use in Sarahsmomi's Strawberry-lemon Parfait Strawberry-Lemon Parfait.

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I made this to go in the lemon angel cake with berries for Passover. I replaced the butter with parve margarine and it still was delicious. The taste was very fresh. I can imagine how good it will be when I make it with the butter to go with a dairy meal.

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WOW!!! This rocked. I made it for my mom on mother's day and served it with fresh blueberry scones. It had a knock-you-on-your-butt lemon flavor, and it was nice, thick and creamy. Unfortunatly, it didn't last very long...

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Rita,
I don't know if there is a Hall of Fame for people that post recipes on the internet but if not there should be and you should have your statue at the entrance.
Great recipe, easy, and delicious. Thanks for posting this it is simply great.
By the Way for some reason this site wouldn't let me give this 5 stars, only 3 but this is an 11 star recipe at least!!. So I am re-posting it now because for some reason it is now allowing 5 stars (still not enough) Also the only tip is to mix the eggs and yolks really well or you can end up with chunks of eggs in the recipe when you cook it. Mix the eggs thoroughly and mix them in thoroughly before you put heat to it and you will be fine

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First time making lemon curd for me. It is very easy to do. The only thing I would do differently is to mix my eggs in with a hand-mixer. I thought I had it well mixed but when I was recooking it (after adding the eggs) I found I had some cooked egg white pieces in it. I ended up straining it just to be sure I got all of the egg white out. Other than that it was a great success!! Very good with a twang of tartness at the end. It actually is very similar to home made lemon meringue pie filling.

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