This lemon curd is lovely and creamy. It's perfect for topping scones or as a filling for sponge cake. Delicious!
I made this in the microwave, it came out perfect ! I just got all my ingredients hot first in the microwave, approx 1 1/2 minutes, kept stirring in .30 minute intervals, then beat my eggs in a separate bowl and slowly added the hot mixture while stirring the eggs, , keeps the eggs from cooking into scrambled eggs !! Once i had it all added together popped it back into the microwave and kept cooking in .30 minute intervals until it was creamy and thick , : ) - 13 Nov 2012 (Review from Allrecipes US | Canada)
I doubled this and used store-bought lemon juice as opposed to freshly squeezed lemons and it was fabulous (and so darn easy!). - 14 Sep 2012 (Review from Allrecipes US | Canada)
Great to use as a filling for cannoli shells. They were a hit at my house! - 01 Oct 2012 (Review from Allrecipes US | Canada)