Reviews

• 
  BethThomlinson | 04/18/2018

  I love this recipe. It has become one of my signature dishes. For those who find it too eggy, just eliminate one of the egg yolks. Don't substitute a whole egg; removing one yolk works better.
  
  For a double batch, after much experimenting, I settled on this:
  1 3/4 cup sugar
  10 oz butter (1 1/4 stick)
  4 whole eggs plus 3 yolks
  1 1/3 to 1 1/4 cup lemon juice
  1 1/2 t. lemon zest
  
  This has the tanginess that I like, without getting too sweet or too eggy.

• 
  Mariv | 03/30/2018

  too sweet but deliciously tart

• 
  Banana Baker | 09/08/2017

  The most delicious and easy lemon curd I've ever made. Mixing the eggs and sugar ahead of time eliminates the need for a sieve later; since the egg is combined, there's no chance of it cooking in the pot. Perfect texture, delicious taste. The wooden spoon trick is spot on every time.
  
  I've made this recipe a few times, and I've found that I have one qualm: In a single batch, the flavor and texture is perfect. In a double batch, the egg flavor is ever so slightly more pronounced. I brought it to a Robert Burns dinner, where it received the highest praise, but my husband and I (who had tasted the single batch recipe) agreed that the flavor was just slightly more eggy in the double batch. I'll keep experimenting to see how to change that. Regardless, this is my favorite lemon curd recipe.

• 
  kodiakid | 04/06/2017

  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.