Comments on: Homemade Lemon Curd

By: Jo-Ann

Jo-Ann — Sun, 06 Nov 2016 17:59:20 +0000

Love this recipe. So easy to make & so very tasty! I really like that it uses whole eggs and not just the yolks. Now I don’t have to worry about what to do with the extra egg whites. I’m using my own home-grown lemons and my own backyard eggs and I think this makes it extra tasty. BTW, I have doubled the recipe successfully. It just takes a little longer cook time to get thick.

By: DoctorRoux

DoctorRoux — Wed, 03 Aug 2011 20:11:50 +0000

This is so simple, and so tasty. I love lemon curd, and this recipe didn’t disappoint.

By: catfeet

catfeet — Mon, 14 Feb 2011 02:10:06 +0000

I made this today & it’s just delicious! My husband & mother in law both declared it to “taste just like a German pancake!” and that it could be sold for about $8 a 1/2 pint in a specialty store, lol…I dont’ think I’ll go that far, but it’s really, really good!

By: sparkylarky

sparkylarky — Wed, 02 Feb 2011 00:54:34 +0000

I think I have found a new “canning” item to do this summer. This is great!

If I wanted to make Key Lime Curd…would these measurement’s be the same? I have always heard Lime juice has less “acid” then lemons.( Don’t know if that’s true or not)

And can you double this for a bigger batch? Or is it like jam where you should not double?

By: ferguskim

ferguskim — Sun, 07 Nov 2010 15:48:01 +0000

This turned out great and was relatively simple. Thanks!

By: sreneegr

sreneegr — Sat, 04 Sep 2010 04:46:45 +0000

I really like this recipe, I love the idea of this happy burst of sunshine and joy in a Christmas basket! Being in Denver, my cooking and processing time was of course longer, but it turned out great! The one step I took I didn’t see in your recipe was the strain the curd after I’d brought it up to 170 degree to sanitize the eggs. I do not really care for the lemon zest pulp in my curd. Other than that it was great, simple and something I will make again and again.

By: robbanks

robbanks — Tue, 31 Aug 2010 16:55:21 +0000

This turned out wonderful. I forgot to strain the egg mixture and ended up with some chunkies, but that also could have been lackadaisical stirring on my part. Either way, it was delicious! I immediately used it as a cake filler and a pseudo crumb layer on a cake and topped it with 7-minute frosting. I will definitely make it again!

By: cmdaniels

cmdaniels — Tue, 31 Aug 2010 03:28:07 +0000

Just got finished trying this recipe…came out FANTASTIC! I’m another one with a flock of chickens always looking for recipes that use lots of eggs. All I had on hand was real lemon juice and salted butter and both worked fine. Easy recipe and great way to use up 8 eggs. Very yummy on scones! Thank you for sharing this it is a new favorite!

By: Valerie {mayday81}

Valerie {mayday81} — Thu, 12 Aug 2010 16:33:45 +0000

Just a note on shelf life — I saw conflicting comments; one saying that because of the processing time involved, it was safe to keep lemon curd on the shelf for up to one year; another stated because of the ingredients involved, 8-10 weeks after canning was recommended.

I visited the National Center for Home Food Preservation’s website to see if they could clear up the confusion. This is their recommendation:

“For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes when thawed. Package in freezer containers after straining and cooling to room temperature. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. ”

So, freeze and use within a year; or can and use within 4 months.

By: sarahbicky

sarahbicky — Sun, 01 Aug 2010 21:22:23 +0000

This recipe made the most delicious lemon curd I’ve ever had! I ended up using half salted, half unsalted butter and it in no way tasted too salty. Made exactly 7 half pints and will be put to good use in holiday gift baskets (assuming they make it that long!) Thanks so much for the fantastic recipe!