Lemon Curd

Michelle: Did you follow the recipe as written? You whisk the eggs with the sugar and lemon juice as it cooks. That emulsifies the ingredients and blends it into a smooth, pudding-like consistency which will get thicker and creamier as it cooks. Then the result will be exactly what the photo shows.

Monica, you can fill little tartlet shells or put on scones or shortbread or vanilla ice cream but I just eat it by the spoonful out of the jar for a decadent, but not-too-unhealthy sweet-tart lemony treat. It is like a sophisticated, creamy, but non-dairy pudding. Yummmm!!!

Linda, any light granulated sugar will work here. You can try the palm sugar but, as you know, it has a stronger flavor and will affect the final product.

Susie, yes, you could certainly can it. I never have. I just make the 2 cups at a time and it is always eaten within a couple weeks.

What exactly do you mean by whole sugar? Could I use palm sugar for this? So excited to try it. I have lots of lemons!