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I’ve tried many recipes for lemon curds and this is one of the best. It comes together quickly and effortlessly. The texture is creamy and smooth, and it’s refreshingly tart. My only criticism is that although it was great on scones, I’m not sure that it was firm enough to be used as a cake filling.
Good morning! I am going to make this lemon curd for Mother’s Day dessert. Wondering if anyone has added Limoncello liquor to the curd? Would the alcohol affect the finished product? Thanks!
Hi, Cathy! The Limoncello would create a thinner curd. Depending on how you want to use it a thin curd might serve you well. This curd is bursting with lemon flavor. I would taste it before adding the Limoncello to see if the addition is worth the risk! If you do add the Limoncello, I would whisk it in at the end and just add a little at a time.
Made it with a papaya I happened to have. Pureyed, wit her juice and zest of. One lemon. 1 eggyoke per 1/4 cup of liquid and one for the pot. 1/4 cup of sugar & 1/4 cup of butter per 1/2 cup of liquid . Worked great! Will try other fruit! . IMmagine blackberries! Kiwy! ………
Hey summer, it’s my first time making curd of any type, I was wondering if gee would be a good substitute for butter?
Hi, Adanna! That’s a great question. I didn’t test the recipe using ghee but I’ve seen ghee used in paleo lemon curd recipes, so I think it would work just fine in this one as well! Good luck! Please let us know how it turns out!
Hi Summer – I am excited to try this as I just picked up a batch of meyer lemons. I wanted to check, was your butter softened or fridge cold? Thank you for writing up such a comprehensive recipe!
Hi, Ravenna! Great question! My butter was cold but honestly it doesn’t matter. You are melting it anyway so room temp butter will work just fine! Good luck!
It looks easy to follow the steps and I will definitely try to make this at home. Thanks for the recipe
Hi, Dee! I’m glad the recipe looks good to you! Let us know how it goes!
I made this last night and it’s really great. The flavor is spot on and texture was velvety and thick. This morning I took a spoonful of the now cold curd and it was slightly bumpy. Not gritty or egg curd-y, just little tiny chunks throughout. Any ideas what may have happened??
Hi, Adrianne! I must admit you’ve stumped me. It’s difficult for me to know without seeing it. Did you strain the curd when you first made it? Is it possible the little chunks are bits of lemon zest? Or undesolved butter? I would gently press the curd through a fine mesh strainer and see if that solves the problem. Good luck!
I’ve made lemon curd before and, though I’ve only used egg yolks, I’m interested by the use of whole eggs in this recipe. Can you explain the difference between using whole eggs and only egg yolks in a lemon curd? How does each impact the final product?
Hi, Sarah! Citrus curds are pretty flexible, which is what makes them so wonderful to make. Butter has the biggest impact on texture, but a yolk-only curd tends to be richer, a bit more dense than a whole egg curd and brighter in color (either more orange or yellow depending on the type of egg you use.) Yolk-only, whole egg, and combination yolk and whole egg curds are all thick enough to layer between cakes. As long as you keep the egg to juice ratio in mind, feel free to experiment with everything else including using whole eggs, yolks only or some combination of the two.
I made this lemon curd this morning before work and it was ridiculously easy and delicious. It is the perfect balance of sweet and tart and it thickened up beautifully. Thanks for an awesome recipe!
Thanks to your comprehensive directions, I could be confident in the results. We’re going to try the lemon curd with scones and mixed berries and whipped cream. Yum!
Hi, Terry! Lemon curd and scones are a match made in heaven! Enjoy!
I made lemon curd once in my life and I didn’t like it. And now I am afraid of trying again because I don’t know if I didn’t make it well or I just don’t like it. But I’m so curious.
Hi, Silvia! I completely understand. I suppose you’d have to know what is was you didn’t like about it. Was it too sweet? Too tart? Was something off with the texure? I tried to write solutions to all the possible things that could go wrong so it comes out perfect every time. If you do decide to try it again, let us know how it turns out! Good Luck!
Can this curd be used as a filling to be put on a bar (flour,butter, confection sugar and baked for a bit) crust. Will it stick to the bar type crust? If so, what could I put on top of the lemon curd?
Hi, Sally Ann! It sounds like you want to make lemon bars. The lemon topping on a lemon bar has flour in it then it’s cooked or baked. This curd doesn’t have flour and it’s been cooked on the stove top. It wouldn’t set up the same way a lemon bar would set up, but it would still be delicious on a short bread crust. It just wouldn’t be as firm, and I wouldn’t bake it. Because it doesn’t have flour in it lemon curd is a little wet, so if you wanted to dust the top of it with powdered sugar as you would a lemon bar, the sugar would just dissolve into the curd. You could however top it with whipped cream or dot it with strawberries. I hope I answered your question.
I cook it in a bain marie, with curved base (no nooks to worry about!)