Yield: Yields about 2 cups.
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.
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For lime curd, substitute fresh lime juice and zest for lemon.
This was very easy to make and has a nice bright lemon flavor. I wish the egg taste was a little less pronounced, but that's personal preference--everyone else loves it. (anyone know if this could be made with maybe a third egg and not the two extra yolks?)Also, it only took 5 minutes to get thick and to 170 (actually closer to 180 bc I wasn't thinking about checking the temp so early). I'm using it on the FC Lemon Cheesecake Squares.
Definitely five stars or more. have never made lemon curd before but someone gave me several lemons so I decided to try this.Followed the instructions as written. The instructions were well written and spot on. Came out perfect and delicious. Not sure what to do with it but it sure is good. I could just sit and eat it with a spoon, and maybe some strawberries.
Best lemon curd recipe ever, as soon as the mixture is heated the curdled effect disappears. Good flavour, not too sweet. Try it with bergamot lemons, amazing!
I have made two double batches using this recipe today. It is so much easier than using the double boiler method. It turned out silky smooth with no sieving needed. Excellent recipe. Thank you for sharing this. It is definitely going to be a regular!
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