Comments on: Lemon Curd

By: Dorene Honeycutt

Dorene Honeycutt — Fri, 17 Apr 2026 22:27:25 +0000

In reply to Vance. I usually strain mine after it is cooked just to get those egg whites out.

By: Anita

Anita — Wed, 01 Apr 2026 13:36:36 +0000

In reply to Glenys Johnson. My Dad was British, and he made this all time. I still do. I adore anything and everything lemony, and this is one of my favorites!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 20 Jun 2025 17:07:04 +0000

In reply to Joelle. So glad you enjoyed the recipe, Joelle!

By: Joelle

Joelle — Thu, 19 Jun 2025 19:40:10 +0000

I love lemon curd swirled into Greek yogurt so I gave this recipe a whirl.

Very easy and deliciously tart!

I doubled the recipe and cooked over very low heat and it was done at exactly 10 minutes.
The visual of the foam subsiding the closer you got to the end product was spot on!

I’m making meringue shells with the leftover eggs whites and will add some lemon curd to those.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 04 Apr 2025 19:51:32 +0000

In reply to Jas. It's surprisingly simple, right?!

By: Jas

Jas — Thu, 03 Apr 2025 21:35:07 +0000

I recently made lemon curd myself, last year, thinking it would be complicated and hard, but it couldn’t be easier!!

By: Shelly

Shelly — Tue, 18 Mar 2025 00:34:47 +0000

I make a delicious no bake lemon cheesecake that would be even better with this on top to finish it off.

By: Vance

Vance — Sat, 22 Feb 2025 02:07:44 +0000

Is it okay if there are small chunks of cooked egg whites?

By: Candy Neukam

Candy Neukam — Sat, 22 Feb 2025 00:42:36 +0000

Can you substitute vegan butter? I am making this for someone who can’t eat dairy.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 21 Feb 2025 22:07:04 +0000

In reply to Sally Hanselman. Hi Sally, so glad you loved the recipe!