Lemon curd is a versatile topping, perfect for warm gingerbread, pound cake, or any number of sweet treats. For a lime-curd variation, substitute lime rind and juice for the lemon rind and juice.
This appeared in 2000 and I have been making it ever since. I start to crave it and make a batch and it is hard to keep from indulging but it is a significantly skinnier version. I love it with plain yogurt for the perfect lunchtime dessert without cheating too much.
Love this. It's even better if you use Meyer lemons.
I used limes and this was just outstanding. Every time that I tasted the curd, I said, "ohh...this is GOOD!"
This is the lemon curd recipe to keep. Quick, easy & heavenly. I used it as a filler layer in a lemon wedding cake with sour cream frosting. Perfect complement to the texture of the cake & the frosting. The best part is two tablespoons of butter or margarine. Not two sticks. I skipped the lemon rind & used bottled lemon juice it was still unbelievably good.
It's very tasty, tart, sweet but; it's a lightened version and it wont taste as rich as the full fat version. I will make this one again and again.
Amazing flavor! I made the lemon and the lime versions and a lemon-lime version when I ran out of lemon juice. I had to add a tiny bit more butter to get the lemon-lime version to a consistency where it would set. I also added both lemon and lime zest to that version. Will definitely make again. It's so simple and versatile.
SO delicious. I think I would have licked the sauce pan clean had my husband not been standing next to me.
Wow, great lemon flavor! If you love sweet-tart flavor of lemon this is the recipe for you! Endless possibilites on how to enjoy this lemon curd. I mixed a little greek yogurt in with some of the lemon curd and folded in fresh raspberries and then filled pastry puffs -- sweet way to end dinner. Definitely a keeper.
