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Linda A. February 4, 2017
I just made this but used "2" whole Organic Lemons, 1/4 c Raw Sugar & Steevia Blend, with about 5 drops of Organic Liquid Steevia. Yumm!!!
fatgirleating May 5, 2014
This is now my go to lemon curd recipe. I've also done it with blood oranges, and a little more sugar. Delicious!
marlene S. June 12, 2013
I like my lemon curd tart. Plus I happen to be diabetic. Has anyone cut the sugar down for their particular taste and if so to what level?
Zibeth May 22, 2011
This recipe is a wonderful reinvention of the Shaker lemon pie tradition! Tart and refreshing, the lemon adds a sylvan and artful taste to the dessert palate. Compliments to the chef!
Nora C. May 22, 2011
Great recipe! I love it for summer; it goes well served with fresh berries. I also love how there is no corn syrup involved. Easy but so elegant! A must try.
Louisa April 27, 2011
I've found that the whole lemon curd turns out with silkier texture if you whizz the whole lemons, add the sugar, whizz again. Then wait about 10 minutes letting the lemon/sugar mixture rest, which helps dissolve the sugar and break down the rind. Add the eggs and whizz once more, then continue with step 5.
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