Comments on: Lemon Curd Recipe

By: Sam Merritt

Sam Merritt — Fri, 01 May 2026 14:04:38 +0000

In reply to Sheri McCarroll. Hi Sheri! With the way the sugar is cooked here I don't think it would really make any difference in the final product and may end up being an unnecessary step, but I don't think it will hurt anything to do it. :)

By: Sheri McCarroll

Sheri McCarroll — Fri, 01 May 2026 01:26:31 +0000

Do you think it would make any difference in consistency or texture if I were to add the lemon zest to the sugar and pulse it a few times in the food processor? That would leave just the butter to be added on its own.

By: Lesley Edge

Lesley Edge — Tue, 21 Apr 2026 17:40:47 +0000

This was unbelieveably easy. Very tasty. Has a strong lemon flavour with just enough tartness. Will definately make again.

By: Sam Merritt

Sam Merritt — Fri, 20 Feb 2026 02:07:16 +0000

In reply to Fabio Scotto Diluzio. Thank you so much for trying my recipe, Fabio! I'm so glad you enjoyed it so much! :)

By: Fabio Scotto Diluzio

Fabio Scotto Diluzio — Thu, 19 Feb 2026 04:56:34 +0000

My first time trying a curd and it was absolutely delicious Loved it with the minim graham cracker crusts (store bought I know) lol I added fresh blueberries on top and it was a delicious sweet treat!! I love your recipes, you make it easy for a first time baker like myself look like I know what I’m doing. Grazie

By: Sam Merritt

Sam Merritt — Tue, 03 Feb 2026 14:39:53 +0000

In reply to Bobbi Evans. Thank you so much for trying my recipe, Bobbi! I'm so glad you enjoyed it! I haven't personally frozen the curd, but I don't see any reason why it wouldn't work. :)

By: Bobbi Evans

Bobbi Evans — Sun, 01 Feb 2026 19:10:58 +0000

This is the best curd ever! I’ve used it twice for your lemon cake recipe and got so many compliments! Can it be frozen and thawed to use later?

By: Sam Merritt

Sam Merritt — Wed, 21 Jan 2026 15:04:22 +0000

In reply to Deborah James. Hi Deborah! I am not familiar with the canning process so unfortunately I can't make a recommendation on how to do it. I believe others have done it with success. :)

By: Deborah James

Deborah James — Tue, 20 Jan 2026 17:38:45 +0000

In reply to Sam Merritt. Can you water bath this for preserving? ...and for how long?

By: Annabelle Lee

Annabelle Lee — Tue, 28 Oct 2025 20:10:46 +0000

In reply to Ingrid Blum.

The first time I made this I didn’t cook long enough so it was runny. Tip if this happens you can rescue it by cooking more even after cooled. This is so easy and delicious!

By: Sadie

Sadie — Fri, 05 Sep 2025 17:33:05 +0000

This is one of the best curds I’ve ever made. It’s thick, not too tart or sweet, and comes together with little effort or time. I subbed grapefruit juice and added grated fresh ginger and grapefruit zest the last time I made it, and it was delicious! Thank you for a foolproof recipe.

By: Sam Merritt

Sam Merritt — Wed, 03 Sep 2025 01:54:15 +0000

In reply to Elizabeth. That's so great to hear! I'm glad it was a success. :)

By: Elizabeth

Elizabeth — Mon, 01 Sep 2025 17:39:43 +0000

In reply to Sam Merritt.

My curd turned out wonderfully! I put two timers on so I wouldn’t rush it and so I wouldn’t get distracted away from it! Thanks you! I put it in between the layers of your lemon cake!

By: Elizabeth

Elizabeth — Fri, 29 Aug 2025 16:44:46 +0000

In reply to Sam Merritt.

That’s perfect! I make sure to set a timer for myself, so any range you can give me is extremely helpful!

Also, I LOVE that you put the ingredients under the steps – very helpful for my adhd too!

By: Sam Merritt

Sam Merritt — Fri, 29 Aug 2025 16:42:44 +0000

In reply to Elizabeth. Hi Elizabeth! It can be a pretty big range. Typically anywhere between, I would say, 7 minutes to 15 minutes. I'm sorry I can't give you a more definite timeline. :(

By: Elizabeth

Elizabeth — Fri, 29 Aug 2025 15:45:49 +0000

Could you give an estimate on how long it usually takes to cook the curd on the stove? I have adhd and time management is an issue for me, so having a reference helps me out a lot! Thanks!

By: Sam Merritt

Sam Merritt — Mon, 25 Aug 2025 01:44:44 +0000

In reply to Nan Robbins. That sounds delicious! I will definitely have to try it out. :)

By: Nan Robbins

Nan Robbins — Sun, 24 Aug 2025 12:26:44 +0000

This recipe is almost exactly like the one my Mom used to make.
In Scotland where I was born we used it like a jam……so delicious on freshly buttered toast and freshly baked scones! Try it.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Jul 2025 15:51:47 +0000

In reply to Ingrid Blum. So glad it's such a hit for you, Ingrid! Thanks for the review

By: Ingrid Blum

Ingrid Blum — Sun, 13 Jul 2025 08:04:42 +0000

This recipe is absolutely fantastic and so versatile, easy, and fun to make! I have now used this recipe to make a lovely lemon and raspberry cake for a friend and a tarte au citron…I had perfect results both times! Thank you!

By: Sam Merritt

Sam Merritt — Thu, 26 Jun 2025 13:36:51 +0000

In reply to Kelsie. Hi Kelsie! I don't work with dairy free butter too often so I can't say for sure how it would work here. If you do try it I would love to know how it goes. :)

By: Kelsie

Kelsie — Wed, 25 Jun 2025 17:04:51 +0000

Can you make this with dairy free butter?

By: Sam

Sam — Fri, 23 May 2025 13:40:31 +0000

In reply to Renee. I'm so glad it's been such a hit, Renee! :)

By: Renee

Renee — Thu, 22 May 2025 21:24:19 +0000

In reply to Leslie Lyons.

I’ve made this several times now and every single time everyone compliments me on how delicious it is! I made a batch yestesterday for a lemon lush to take to work today- not a single piece was left over. it’s quite simple to make and you won’t be sorry choosing this recipe I can guarantee that! I can (and have more than once) just ate it by the spoonful. Sooo good!

By: Sam

Sam — Mon, 12 May 2025 01:53:26 +0000

In reply to Angela. I'm so glad you enjoyed it so much, Angela! :)