By Kittencalskitchen on November 13, 2005
Photo by Juenessa
Photo by Juenessa
"This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week."
Serving Size: 1 (461 g)
Servings Per Recipe: 1
"For my first time making this I have to say that it was a great experience! I was having a guest for dinner and wanted to make something fancy for her. She loved it and I was happy! I was going to buy some lemon curd, especially for a dinner guest, but I decided to go for it! I put a small scoop of frozen vanilla yogurt on a piece of angel food cake,then some fresh strawberries and blueberries, then the lemon curd and a tiny dollop of cool whip. Just delicious! Thank you Kitten for another keeper!"
"Taste was really flavorful! However it didn't thicken as much as i needed for a cake filling. This would be good for cheesecake topping. Thanks!"
"WOW, Easy and Quick! and tasty too. Like most here, I was surprised how quickly this cooked up however my eggs did not scramble. After stirring up with a whisk for about 4 mins, I turned my back to look for a wooden spoon and returned to a pot just beginning to boil. I took it off heat and beat the heck out of it with the whisk. This is a fast cooker so do use low-ish heat and don't turn your back on it. Otherwise, incredible easy and very good. Nice consistency and also like the tartness. I had issues with zesting lemons, so I'm making this without and hopefully will turn out just as nice. I transferred to a bowl as directed, but now wish I had just put it in a small jar or tupperware. Cheers and enjoy!"
"Nice lemon curd; my first time making it so of course I picked one of your "Easy & Good" recipes! It WAS both easy & good, though I had the same issue as Juenessa with the eggs scrambling; how do you avoid that? At any rate, I used her method for 'fixing' it too; we served over Vanilla Pound Cake."
"This is my first attempt at lemon curd and it is delicious! I almost had a catastrophe, because when I took it off the heat, the eggs in the curd started to scramble. So, I got a couple of ice cubes and tossed them in the mixture and started whisking like crazy! Afterwards, I strained the curd and it was fine. :-) I let it cool in the frig for two hours and then used it to make my recipe #209548. This lemon curd is the perfect combination of sweetness, tartness and creaminess. It is a beautiful yellow color and as smooth as velvet. Thanks for another winner, Kit!"
"This was extremely quick and easy. It is also quite tart, which I enjoyed. I used it last Easter to top fruit filled meringue cups and it was a real hit. An almost fat free dessert that looks like you fussed all day...this lemon curd was the perfect accompaniment. When cooking, do be careful not to get the heat too high...it would be easy to ruin this (I almost did) by having the heat a little too high. Thanks for sharing...I have already shared this recipe with a neighbor who loved it as well!"
"No more lemon curd from the grocery store for me, I will make this for ever, easy and so wonderful, with just the perfect amount of lemon taste, this recipe is utterly amazing! thanks for this great and easy recipe!"
"This was so easy, and now I never have to spend a fortune on the jarred stuff again. I couldn't wait until it chilled, so my MIL and I tasted it while it was still hot--YUMMY!!! I used liquid egg substitute in place of 2 of the eggs, and used a real egg for the third (it improves the richness and color) and it worked out beautifully. Thanks, Kittencal for a great and easy recipe!"