im just super freaking glad that someone shares the exact same level of enthusiasm as i do when talking about lemons, lemon flavor, lemon squares, lemon everything.
That's who John attracts with the sunshine in his soul. I hope his mom reads all these comments and beams with her own sunshine. Hi, John's mom. Good job!
I made this. On a scale of 1 to 10, this is an 11! Wife's taste buds are messed up due to chemo but this on toast is her go-to now! Discovered I had a knack for baking during Covid and finding this channel has really perpetuated my newfound hobby. Really easy to follow step-by-step instructions and awesome recipes! Please keep posting.
@@danielc.1169eh even then cups will always have room for inaccuracy depending on if ur packing the ingredients and the size of the granules of things like sugar, and extra dishes
I made this curd and added it to a batch of Swiss meringue buttercream and it was lemony silk 🤤 Your recipes are sheer perfection. Thank you for sharing them with us!🙏🏼♥️♥️♥️
John, I ALWAYS use your recipes and they have NEVER failed me. First time cheesecake with your guidance: perfect. First time macarons: perfect. Lemon curd, Italian merengue, etc. All perfect thanks to your recipes and tips! I am truly becoming an amazing Baker thanks to you!
I mix lemon curd into cheesecake filling. Tons of lemon flavour, no chance of curdling your mixture. This is an upgrade on my current lemon curd recipe. Thanks John!!
Don’t mind me just commenting to not have to watch the whole thing every time… Ingrédients : 200g sugar (1cup) 2-3 lemon zest 100ml lemon juice (1/2 cup) 6egg yolk 113g butter (1/2 cup) Recipe: -in a food processor mix the sugar and lemon zest. -press the lemons -in a pot wisk the yolks and sugar -add the lemon just and wisk. -on low heat wisk until it tickens. -remove from heat and add the cold butter. Mix well. -strain and let the curd cool down.
I made a triple batch of your lemon curd. I did not strain the zest. Wonderfully tart and good by itself on a spoon. I had this idea to make a lemon curd cheesecake. Using lemon wafers (similar to vanilla wafers) for the crust, I topped with my favorite creamy cheese cake batter and swirled in tablespoons of the curd. Incredible taste. The lemon wafer crust is subtle and complemented by the creamy cheese cake and tart curd. I am now on the third lemon curd cheesecake. One I took to work, one for my daughters birthday and one for my wife and I to enjoy. Still have lemon curd left over. Thanks. Enjoy the videos, bloopers, and energy you bring when preparing your favorite dishes.
I love how he never talks about the virus, and just has a smile on his face! Thank you for taking our mind if what’s happening in the world right now! 🙃
Exactly. I appreciate that as well. Like we're going on you tube watching videos like this to get our minds OFF of that. It does nothing for us when that's all to they bring up lol.
jazzman0310 Technically he can’t talk about the virus unless he wants to be demonetized. But I’ll always appreciate being able to go back to these recipes without hearing “due to the current state of the world” and other things along those lines :)
65 thousand liked this recipe. I'm not surprised. I've made it several times. It beats anything shop bought! I love it. And I love making British Lemon curd tarts. Thank you x
I made this lemon curd recipe this morning for my lemon cheesecake and it is spectacular. Processing the sugar and zest is an absolute game changer! It took some time to get the curd to thicken on the stove, but some whisk whisk whisk and it all came together well. Good stuff! Thank you!
Can’t wait to make it. This is exactly why I like to make my own stuff. LESS PRESERVATIVES. Fresh is always better. I also love the smell of lemons. I use lemon essential oil in my diffuser in my salon. Everyone alway compliments it.
Thank you for this recipe! Lemon curd brings forth dear memories of my departed mom; an English lady and survivour of two world wars. Mom was not a *star* in the kitchen, bringing to mind much of Britain's notorious cooking of yesteryear! But she excelled in a few things, one of which was her homemade lemon curd. I still recall memories of the taste of her curd. It was excellent. Us kids would rejoice in her allowing us to put it on toast and buttered bread. In fact, I still have the original index card of her recipe, although I've only made it once. Maybe going to make this for xmas presents for my neighbours this year! Thanks again!
I love a bit of lemon curd swirled with authentic Greek yoghurt and sometimes some chopped fruit, and a light breakfast or a snack. The sweetness and brightness pairs really well with the tanginess and creaminess of the yoghurt. I know not everyone likes Greek yoghurt but if you do, I recommend it :)
I made this today, I only added half of the butter and it still taste amazing. This is the first lemon curd recipe that did not scrambled my eggs. Awesome recipe!
Hi! Wanted to let you know I made this recipe as an amateur baker and it turned out amazing. I made it as a very special part of my grandpa's 70th birthday cake. :) I made a vanilla cake with this curd in the middle. It was so yummy! My grandpa isn't easy to impress, but he LOVED it. Thank you for this recipe!
@@hsf8908 You can use it just the same as you would use jam. Try it on sandwichs or toast. It is also amazing on vanilla ice cream for a real summer treat
I am so excited for this recipe John. So far, everything I've made from your recipes has been a hit. I made the fish tacos last week and 3 out of my 5 kids on the autism spectrum loved them. (That's a MAJOR compliment from the pickiest eaters on the planet btw 😉) They all love lemons, so this will be another great one to try. Thanks John!!
I made this using 3/4 cup of a sugar alternative and it came out so well! Very smooth and sweetly tart. Next time I might reduce the sweetener next time because it was a little sweeter than what I would prefer, but it might have been too tart for a lot of people.
Lemon, lemon and more lemon, can't go wrong, it's my absolute favorite!..growing up my mom would quite often pour lemon over a freshly baked white cake. It was a very simple dessert but it was the best, next to lemon meringue pie of course.
I tried the lemon curd today, omg the recipe came out perfectly smooth. I made it so I can use it on a cheesecake I made. I did sample the lemon curd and it was like velvet waves dancing in my mouth. A perfect balance between tangy and sweetness. I can see topping off a nice vanilla ice cream or a simple butter pound cake or a scone. YUM!, You rock
ok, i know this video is more than 1 year old, but i literally just got done making this recipe and it is AMAZING! I made half the recipe because I was super discouraged yesterday when I tried making lemon curd following a different recipe and the result was so bad, the texture was right, but the taste was extremely eggy and metallic. But today I followed John's recipe and it turned out absolutely gorgeous! I am going to use it to fill up my homemade donuts tomorrow! It is going to be fantastic! Thank you, John for this amazing recipe!
I made this curd using Meyer lemons. It is truly sunshine in a jar; a beautiful yellow colour, tangy, bright lemon flavour and so silky smooth! Thanks John, your instructions made it easy easy to make! Next time it might last long enough for a tart! 😉
John is totally the life of the party wherever he goes. I could have the worst day ever and his bubbly personality and lightheartedness always brings a smile and a giggle to me. A tutorial/lecture means nothing if the instructor doesn’t have a great personality! Thank you for genuinely being you!
Has anyone made this in the IP blender? Wondering if it’s possible. Just got the unit and will be making a ton of no sodium sauces…forever been wanting to make lemon curd and Devonshire cream…. Because they’re so expensive where I am!!
That’s the beautiful thing about all citrus. The fruit ripens up in the colder months and it is like nature has trapped all the lovely sunshine from summer in the fruit. Love it. Thanks for this recipe 👍
Wow just made this. So delicious! I made a quadruple recipe so I can gift some and freeze a lot to use later. Took about 30 minutes of whisking. I turned the heat up to medium after about 15 minutes and it was perfectly fine as long as I kept whisking. So good!
I've been enjoying this recipe for a few years & just now watched the video. I use it to spread on cheesecake, put a bead of it on blueberry coffeecake batter in the tube pan for a nice surprise center, and it's delicious in a cup of plain Greek yogurt. Your lemon cookies were a big hit with my sister on her birthday! If you've never tried Sicilian whole lemon cake, I recommend looking up a recipe. As you may have noticed, we love lemons over here, too! Thank you for your recipes & expertise!
Just finished making this to use in a Limoncello Tiramisu. The lemon curd was easy to make and is so delicious. Next time I'll use a little bit less sugar but that's just to suit my taste. The straining took a little bit of time but was well worth it. The end result is so smooth. Thanks so much for the recipe!
WOW WOW WOW this is delicious just finish making your recipe and I definitly will add to the list of my favorites, THANK YOU!!!!! I'm nearly 70 and can't believe never try this before 🥴💛
Thank you! My Welsh mother in law always made pots of it for my husband but refused to give me the recipe. When she died I found her recipe book and absconded with it. In it was the priceless lemon curd recipe my husband loved. First time made was a huge expensive disaster so will try again with your method. Many thanks !
Hi John, I followed your recipe step by step and my Lemon Curd came out just beautiful and the taste is so amazing. You are so right, fresh and homemade is always the best. I am actually using it as a filling for my 4 layer lemon cake toped with buttercream icing....... Thank you so much.
Just made this recipe. Watched the video a couple times before I started and then cooked along with the video. Turned out PERFECT. Used Meyer lemons (from my tree). I also used unsalted butter so added a pinch of salt. So so good.
My favorite use of lemon curd if for a type of French lemon tart (for which I can't find the recipe). It is a classic French tart crust with almond, then a layer of lemon curd, followed by an overlapped layer of paper-thin whole lemon slices - peel, pith and all (seeds removed). This gets briefly baked before getting topped with a mountainous meringue and baked again. It is absolutely heavenly.
I've made many different recipes of lemon curd and am surprised how different they are. It seems a basic recipe but I've never been 100% happy until I made this one!!! It's my go-to now and I'll never try another. This is so so so delicious! John, I am very curious if this is a family recipe or did you adjust others until you were happy. Either way, this is PERFECT. Thank you sooooooooooo much! Nancy in SW Washington
This is amazing. I was today years old when I discovered home made lemon curd. Thank you for a non double boiler recipe. This worked perfectly in my non stick pot. :)
Just here to say this is the lemon curd of the 3 recipes that I've tried that set so well I could hold the jar upside down and it didn't budge, no cornstarch added or needed (saw a recipe that said to add cornstarch if you want it to set better but I didn't add any in this one). And really well explained too :D
I just made this recipe for my mom’s birthday cake and omg it is delicious!! I added a little bit more lemon zest because i didn’t want to leave one lemon by itself and made lemonade with the extra juice LOL but so yummy!! 100% recommend! definitely agree to strain at the end for a smooth & silky texture!! Thank you for the recipe!
John, you're the best! I had 6 egg yolks left over from a white cake I baked last night. So I remembered seeing your video on pastry cream and gave it a try. You're such an excellent instructor. The pastry cream was absolutely perfect! Thanks for a great recipe.
I just made this but halved the recipe to save on eggs until I can get more. However, I did end up using an extra yolk so 4 yolks in total with the rest of the ingredients halved. It turned out great and I'm so proud. Now I can make these delicious blueberry lemon curd crepes at home instead of paying $10 for one at my favorite crepe shop!
Hi! Wanted to let u know I made this recipe as an amateur baker and it turned out amazing. In our home, we are not actually a fan of lemon i mean we dont use lemon in food or any thing. I only used lemon in water and used lemon in baking like lemon cake i used only but not any other cakes or anything. But Today i made this recipe and it was amazing. My mother liked it too and everyone👌❤️. Lots of love from Pakistan❤
John my mom is from Jamaica and she's been baking since forever. However she now has her M.B.A degree is baking&pastry. Your mom is the same as mine with the straining of the yolks because, my mother also does this due to it having a thing she calls the eye of the yolk. That white mushy substance that clings to the yolk. It makes the cake smell raw is what she says 🤣 not sure if that's an old wives cooking tale but yeah 😅. THANKS FOR SHARING YOURSELF AND YOUR MOM WITH US!!!!!!! PREPPY IS LIFE!!!¡!
This lemon curd was super easy to make and absolutely delicious, especially when paired with his lemon cheesecake recipe. It was the perfect mix of sweet and tart.
Can confirm that this recipe is fantastic! It was my first time ever making lemon curd and WOW, so delicious! I've made a few of John's recipes and they always turn out great :)
I juuust made this jar of sunshine. Thank you so much for this easy recipe with such good presentation. I’d been apprehensive to try lemon curd after a few disasters a couple of years ago. Watched this video for 2weeks and finally mustered the courage to try it and baaam! I love it. Omg sooo good. Thank you so much
You can eat it how you want. If its too sour I recommend breaking up sugar cookies and then top them off with the curd. Or you can eat it plain. Or make cakes. Or anything really. Swiss rolls. Etc.
I made this for the first time last night. It’s delicious! I don’t have a heavy pot so I used the pot I have which made just a few of lemon peel scorch (😖) so I didn’t keep it on the heat long. Then it was a bit too runny. But on your recipe page you have troubleshooting tips so I used cornflour slurry and rescued it. I’m going to try again this evening because it’s so delicious my mum will want some of this 😊
Me: I don't want to gain the quarantine fifteen. John: Make lemon cupcakes. Me: oh, no! I ate all the lemon cupcakes by myself! Now, what do I do? John: Make lemon curd.
hi! i am 10 years old and an aspiring baker! i love your lemon curd recipe and made it to match with a cheesecake that i baked. it is for my moms birthday and cheesecake is her favorite desert. the lemon curd was so good but i did overcook it a little bit. luckily it didn’t scramble up though. thank you for the tasty recipe.
I found Amalfi lemons in a local italian store, and it came out amazing, I did not strain it because I like the lemon peel to keep infusing the curd over time.
John, how long will this last in the refrigerator? I absolutely love your videos! And I love the optional processes - they are always worth the extra time.
I was literally searching a lemon curd recipe on your channel two days ago, because I thought you already uploaded one. So glad you actually have one now! can't wait to make it
You can soak your cold lemons in hot water for a couple of minutes then roll them on the counter back and forth. This will loosen up a lot of juice inside de lemons, yummm.
John I made a Pavlova with the egg whites left and made this wonderful recipe of lemon curd with the egg yolks. I want to thank you for your recipes they never fail
lol where i live the eggs are all brown-shelled and the yolks, omg they're a beautiful rich super dark orange it turns recipes literally yellow rather than white lol
I love lemon curd John! I want to learn how to make it homemade for sure! Thanks for sharing this recipe with me! Do you have a recipe for shoofly pie, my mom used to make it for the family as a child. Molasses should be my nickname!
I made it 😁 as exactly as you said and it turned out amazing 😍 I also have cheated at times cause I whipped with mixer 😁 it was brighter because of the yolks being more whipped at first but in the end after adding butter it became exactly the color of yours thank you so much for this amazing tutorial john 😁
I just finished making this lemon curd, right now it’s chilling in the fridge, this is the stuff of dreams i tell you! I made it ahead as a filling for your lemon cake recipe which will be served at a baby shower on the weekend. I can’t wait for all of it to come together 😅
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](/img/1.gif)
"Sunshine in a jar", you are sunshine in a person John. Thank you.😊
The Midnight truthseeker he is😃
Agreed! he makes me smile!!
omg xD I literally searched for this comment and there it is :D My thoughts
Absolutely!
@@duyguergun3021 twin thoughts
im just super freaking glad that someone shares the exact same level of enthusiasm as i do when talking about lemons, lemon flavor, lemon squares, lemon everything.
Yea love love love lemons!
Bubba 🍋!
Me too!!!!
Lemons are the best, just so fresh and zingy.
Can I just say I appreciate the overwhelmingly positive nature of this comment section? Y’all are a much needed breath of fresh air.
yes it really is! i live for john's videos and the comments
Yeah this is really nice
Bla bla bla 🤔
I love lemon anything with lemon
That's who John attracts with the sunshine in his soul. I hope his mom reads all these comments and beams with her own sunshine. Hi, John's mom. Good job!
I made this. On a scale of 1 to 10, this is an 11! Wife's taste buds are messed up due to chemo but this on toast is her go-to now! Discovered I had a knack for baking during Covid and finding this channel has really perpetuated my newfound hobby. Really easy to follow step-by-step instructions and awesome recipes! Please keep posting.
I should add that I love the fact that you post your recipes by weight. Consistant results every time!
Hi Joe, just be careful with the sugar intake for your wife. Cancer cells thrive on it. Best to both of you. Hope she's better now.
Joe, Hope your wife is well. If she likes this with lemon, try it with limes and oranges. It is pretty easy to adapt it with either.
Finally, someone who gives the quantities in grams also! Not the cups… thank you! Greetings from Europe.
Another reason he's the best.
joy of baking channel always gives grams
Oh stop it, get out your conversion chart , stop the bs
@@danielc.1169eh even then cups will always have room for inaccuracy depending on if ur packing the ingredients and the size of the granules of things like sugar, and extra dishes
As an American that prefers metric measurements it helps!
I made this curd and added it to a batch of Swiss meringue buttercream and it was lemony silk 🤤 Your recipes are sheer perfection. Thank you for sharing them with us!🙏🏼♥️♥️♥️
John, I ALWAYS use your recipes and they have NEVER failed me. First time cheesecake with your guidance: perfect. First time macarons: perfect. Lemon curd, Italian merengue, etc. All perfect thanks to your recipes and tips! I am truly becoming an amazing Baker thanks to you!
What is it used for ???
@@hsf8908 It can be used to fill lemon pies, cupcakes, lemon bars. The list is endless. But it’s also used on toasted bread. Delicious!
the puff pastry one failed me, they never puffed up
I mix lemon curd into cheesecake filling. Tons of lemon flavour, no chance of curdling your mixture. This is an upgrade on my current lemon curd recipe. Thanks John!!
islandmama i will try that
That sounds LIFE. CHANGING.
@@TheMeghan99 It is and if you add some toasted coconut into the crumb crust , it will blow your mind!
Don’t mind me just commenting to not have to watch the whole thing every time…
Ingrédients :
200g sugar (1cup)
2-3 lemon zest
100ml lemon juice (1/2 cup)
6egg yolk
113g butter (1/2 cup)
Recipe:
-in a food processor mix the sugar and lemon zest.
-press the lemons
-in a pot wisk the yolks and sugar
-add the lemon just and wisk.
-on low heat wisk until it tickens.
-remove from heat and add the cold butter. Mix well.
-strain and let the curd cool down.
In the description you can find the link to the recipe on his blog ☺️
Thank you. This is so kind and convenient. Agian thanks bunches.
thank you 🙏🏻
Thank you!
You’re amazing❤ Thanks!
I made a triple batch of your lemon curd. I did not strain the zest. Wonderfully tart and good by itself on a spoon. I had this idea to make a lemon curd cheesecake. Using lemon wafers (similar to vanilla wafers) for the crust, I topped with my favorite creamy cheese cake batter and swirled in tablespoons of the curd. Incredible taste. The lemon wafer crust is subtle and complemented by the creamy cheese cake and tart curd. I am now on the third lemon curd cheesecake. One I took to work, one for my daughters birthday and one for my wife and I to enjoy. Still have lemon curd left over. Thanks. Enjoy the videos, bloopers, and energy you bring when preparing your favorite dishes.
That sounds amazing! I'm going to try that too!
How long does lemon curd last I the fridge?
I am making a double batch today so I was just checking the comments to see how well it multiplied! Thanks for sharing!
I love how he never talks about the virus, and just has a smile on his face! Thank you for taking our mind if what’s happening in the world right now! 🙃
Exactly. I appreciate that as well. Like we're going on you tube watching videos like this to get our minds OFF of that. It does nothing for us when that's all to they bring up lol.
jazzman0310 Technically he can’t talk about the virus unless he wants to be demonetized. But I’ll always appreciate being able to go back to these recipes without hearing “due to the current state of the world” and other things along those lines :)
@@Hikarahime why can't u talk about it the news youtube channel does what's the difference
Ashley Laduke was
@@zacharyzuelzke1290 maybe bc he isn't a news yt channel
65 thousand liked this recipe. I'm not surprised. I've made it several times. It beats anything shop bought! I love it. And I love making British Lemon curd tarts. Thank you x
I made this lemon curd recipe this morning for my lemon cheesecake and it is spectacular. Processing the sugar and zest is an absolute game changer! It took some time to get the curd to thicken on the stove, but some whisk whisk whisk and it all came together well. Good stuff! Thank you!
Can’t wait to make it. This is exactly why I like to make my own stuff. LESS PRESERVATIVES. Fresh is always better.
I also love the smell of lemons. I use lemon essential oil in my diffuser in my salon. Everyone alway compliments it.
God bless your hands. Wonderfully processed recipes. I’m 75 old grandma and keep learning from you.
Thank you for this recipe! Lemon curd brings forth dear memories of my departed mom; an English lady and survivour of two world wars. Mom was not a *star* in the kitchen, bringing to mind much of Britain's notorious cooking of yesteryear! But she excelled in a few things, one of which was her homemade lemon curd. I still recall memories of the taste of her curd. It was excellent. Us kids would rejoice in her allowing us to put it on toast and buttered bread. In fact, I still have the original index card of her recipe, although I've only made it once. Maybe going to make this for xmas presents for my neighbours this year! Thanks again!
I love a bit of lemon curd swirled with authentic Greek yoghurt and sometimes some chopped fruit, and a light breakfast or a snack. The sweetness and brightness pairs really well with the tanginess and creaminess of the yoghurt. I know not everyone likes Greek yoghurt but if you do, I recommend it :)
This sounds great.
I do the same with skyr and granola.
Yum!
Henlo Hahahahaha that’s brilliant. I am fond of yoghurt.
Nicole Myers Yes I love some granola in my yoghurt too 😋
I think we all need your mother’s lemon cake recipe, John!
Totally!
YES!!
Yes, please!! Sounds like it will be my favorite too!!!
Yes, please
Yes for sure
I made this today, I only added half of the butter and it still taste amazing. This is the first lemon curd recipe that did not scrambled my eggs. Awesome recipe!
Hi! Wanted to let you know I made this recipe as an amateur baker and it turned out amazing. I made it as a very special part of my grandpa's 70th birthday cake. :) I made a vanilla cake with this curd in the middle. It was so yummy! My grandpa isn't easy to impress, but he LOVED it. Thank you for this recipe!
👍 very goog
Good sorry
This lemon curd was PERFECTION! I found myself sneaking some out of the fridge a few times a day until it was gone. Will make again for sure!
You’re not alone! I hid it in the refrigerator and then hubby found it in there, luckily it was mostly empty & I let him have it! Lol
How do I eat it 🤔 I'm sorry I never heard of lemon 🍋 curd before I mean is it edible is it like a jam??
@@hsf8908 You can use it just the same as you would use jam. Try it on sandwichs or toast. It is also amazing on vanilla ice cream for a real summer treat
@@Lusewing
Oh okay thanks for replying I will try it does it work as a frosting??
@@hsf8908 Not so much but it works well as either a filling or drizzled over the top of iceing
I am so excited for this recipe John. So far, everything I've made from your recipes has been a hit. I made the fish tacos last week and 3 out of my 5 kids on the autism spectrum loved them. (That's a MAJOR compliment from the pickiest eaters on the planet btw 😉) They all love lemons, so this will be another great one to try. Thanks John!!
That's AMAZING!!! I'm so happy they've been a hit. Happy baking!
I made this using 3/4 cup of a sugar alternative and it came out so well! Very smooth and sweetly tart. Next time I might reduce the sweetener next time because it was a little sweeter than what I would prefer, but it might have been too tart for a lot of people.
You make me so happy! Im a nurse that loves to bake self taught…youtube taught… i love watching you
I just made this. It is DELICIOUS and so smooth! My sister loves it. Thank you, John! 🙏🏾😭
Lemon, lemon and more lemon, can't go wrong, it's my absolute favorite!..growing up my mom would quite often pour lemon over a freshly baked white cake. It was a very simple dessert but it was the best, next to lemon meringue pie of course.
Michelle Hawco My Nana did this too! It is the most comforting food I know.
This man is a blessing on this earth
I tried the lemon curd today, omg the recipe came out perfectly smooth. I made it so I can use it on a cheesecake I made. I did sample the lemon curd and it was like velvet waves dancing in my mouth. A perfect balance between tangy and sweetness. I can see topping off a nice vanilla ice cream or a simple butter pound cake or a scone. YUM!, You rock
On cheesecake? Juepa!
"Velvet waves dancing in my mouth." Kinda dramatic, aren't you?
Didn't it smell like raw egg??
Im doing it for a cheesecake too
ok, i know this video is more than 1 year old, but i literally just got done making this recipe and it is AMAZING! I made half the recipe because I was super discouraged yesterday when I tried making lemon curd following a different recipe and the result was so bad, the texture was right, but the taste was extremely eggy and metallic. But today I followed John's recipe and it turned out absolutely gorgeous!
I am going to use it to fill up my homemade donuts tomorrow! It is going to be fantastic! Thank you, John for this amazing recipe!
used it as a filling layer in a lemon sponge cake, and mixed it with the whipped cream. it was a hit! thank you for yet another great recipe.
I made this curd using Meyer lemons. It is truly sunshine in a jar; a beautiful yellow colour, tangy, bright lemon flavour and so silky smooth! Thanks John, your instructions made it easy easy to make! Next time it might last long enough for a tart! 😉
John is totally the life of the party wherever he goes. I could have the worst day ever and his bubbly personality and lightheartedness always brings a smile and a giggle to me. A tutorial/lecture means nothing if the instructor doesn’t have a great personality! Thank you for genuinely being you!
"If a recipe doesn't have vanilla in it, it's gonna have lemon. That's how it works."
Good rule to go by!
What about chocolate cake?
@@very025 Definitely add vanilla to chocolate cake!
Frfr
So true!! 😋
Has anyone made this in the IP blender? Wondering if it’s possible. Just got the unit and will be making a ton of no sodium sauces…forever been wanting to make lemon curd and Devonshire cream…. Because they’re so expensive where I am!!
My first time making lemon curd with this recipe and it came out delicious. Don't think I'll ever use another recipe!
That’s the beautiful thing about all citrus. The fruit ripens up in the colder months and it is like nature has trapped all the lovely sunshine from summer in the fruit. Love it.
Thanks for this recipe 👍
This man smiles while he is speaking, he is such a bright person i love that positivity it makes me want to eat and prepare everything he posts!!
I am using this recipe since a while to make strawberry and blueberry curd as well. It's amazing.
Pleaseeeeee make the Lemon Roll cake!!!! Anyone else??? 🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️🙋♀️
Yes!!
Yes... any roll cake.
A thousand times yes!!!
IS it like the swiss roll.. I need to see how his mom does that one
@@loiskopf6162 not thousand times million times 😇😇
Wow just made this. So delicious! I made a quadruple recipe so I can gift some and freeze a lot to use later. Took about 30 minutes of whisking. I turned the heat up to medium after about 15 minutes and it was perfectly fine as long as I kept whisking. So good!
I just made this and follow your steps. It was slightly more work but truly amazing thanks Ann
Butter makes EVERYTHING better. Lovely recipe and lemon curd great with scones and clotted cream instead of jam.
And on a spoon!
You are not only a great cook, you are a pleasure to watch. All of your recipes are wonderful. Thank you and keep''em coming!
I love when you "soooo"
"Its soooo beautiful."
"Its soooo nice."
"Soooo wonderful and cheerful."
*You're so wonderful and cheerful*
💕😊
I've been enjoying this recipe for a few years & just now watched the video.
I use it to spread on cheesecake, put a bead of it on blueberry coffeecake batter in the tube pan for a nice surprise center, and it's delicious in a cup of plain Greek yogurt.
Your lemon cookies were a big hit with my sister on her birthday!
If you've never tried Sicilian whole lemon cake, I recommend looking up a recipe.
As you may have noticed, we love lemons over here, too!
Thank you for your recipes & expertise!
Just finished making this to use in a Limoncello Tiramisu. The lemon curd was easy to make and is so delicious. Next time I'll use a little bit less sugar but that's just to suit my taste. The straining took a little bit of time but was well worth it. The end result is so smooth. Thanks so much for the recipe!
You're so cheerful, thank you for the positivity, I wish you happiness in your life ❤
Lemon curd on toast, delicious . Especially my Nan's lemon curd.
OMG …I made this today…it was so easy and so delicious! this recipe is a keeper! thanks John!
WOW WOW WOW this is delicious just finish making your recipe and I definitly will add to the list of my favorites, THANK YOU!!!!! I'm nearly 70 and can't believe never try this before 🥴💛
Thank you! My Welsh mother in law always made pots of it for my husband but refused to give me the recipe. When she died I found her recipe book and absconded with it. In it was the priceless lemon curd recipe my husband loved. First time made was a huge expensive disaster so will try again with your method. Many thanks !
I wish we had more positive good mood folks in this world like John!
Hi John, I followed your recipe step by step and my Lemon Curd came out just beautiful and the taste is so amazing. You are so right, fresh and homemade is always the best. I am actually using it as a filling for my 4 layer lemon cake toped with buttercream icing....... Thank you so much.
Just made this, my first lemon curd. Turned out great, thank you😌💕
Just made this recipe. Watched the video a couple
times before I started and then cooked along with the video. Turned out PERFECT. Used Meyer lemons (from my tree). I also used unsalted butter so added a pinch of salt. So so good.
My favorite use of lemon curd if for a type of French lemon tart (for which I can't find the recipe). It is a classic French tart crust with almond, then a layer of lemon curd, followed by an overlapped layer of paper-thin whole lemon slices - peel, pith and all (seeds removed). This gets briefly baked before getting topped with a mountainous meringue and baked again. It is absolutely heavenly.
I've made many different recipes of lemon curd and am surprised how different they are. It seems a basic recipe but I've never been 100% happy until I made this one!!! It's my go-to now and I'll never try another. This is so so so delicious! John, I am very curious if this is a family recipe or did you adjust others until you were happy. Either way, this is PERFECT. Thank you sooooooooooo much! Nancy in SW Washington
This is amazing. I was today years old when I discovered home made lemon curd. Thank you for a non double boiler recipe. This worked perfectly in my non stick pot. :)
Your channel is literally my therapy session every other day when I find myself crying at random times
G'day mate I have just made this for the first time and oh my gosh it's bloody beautiful
Thanks so much for the recipe
your a champion 👍🇦🇺
I’ve been making orange curd. Fantastic!!
Just here to say this is the lemon curd of the 3 recipes that I've tried that set so well I could hold the jar upside down and it didn't budge, no cornstarch added or needed (saw a recipe that said to add cornstarch if you want it to set better but I didn't add any in this one). And really well explained too :D
I just made this recipe for my mom’s birthday cake and omg it is delicious!! I added a little bit more lemon zest because i didn’t want to leave one lemon by itself and made lemonade with the extra juice LOL but so yummy!! 100% recommend! definitely agree to strain at the end for a smooth & silky texture!! Thank you for the recipe!
John, you're the best! I had 6 egg yolks left over from a white cake I baked last night.
So I remembered seeing your video on pastry cream and gave it a try. You're such an excellent instructor. The pastry cream was absolutely perfect! Thanks for a great recipe.
I just made this but halved the recipe to save on eggs until I can get more. However, I did end up using an extra yolk so 4 yolks in total with the rest of the ingredients halved. It turned out great and I'm so proud. Now I can make these delicious blueberry lemon curd crepes at home instead of paying $10 for one at my favorite crepe shop!
Hi! Wanted to let u know I made this recipe as an amateur baker and it turned out amazing. In our home, we are not actually a fan of lemon i mean we dont use lemon in food or any thing. I only used lemon in water and used lemon in baking like lemon cake i used only but not any other cakes or anything. But Today i made this recipe and it was amazing. My mother liked it too and everyone👌❤️. Lots of love from Pakistan❤
Just watched this today and i actually made it and it was sooo good. Thank you so much
I made it to use as a cake filling. It turned out amazing! Thanks for the tip of straining it. It made a big difference.
so did you just spoon it between the batter in the middle and then baked the cake with the curd in the middle?
I made 2 layers and put curd between them.
This is the best recipe for lemon curd I have ever made. It was Eggscelent! Raves from the family and not eggy tasting. Thank you John!
I made this and I'm in LOVE. I used it in between layers of a yellow cake. I made lemon butter cream frosting.OMGOSH!
John my mom is from Jamaica and she's been baking since forever. However she now has her M.B.A degree is baking&pastry. Your mom is the same as mine with the straining of the yolks because, my mother also does this due to it having a thing she calls the eye of the yolk. That white mushy substance that clings to the yolk. It makes the cake smell raw is what she says 🤣 not sure if that's an old wives cooking tale but yeah 😅. THANKS FOR SHARING YOURSELF AND YOUR MOM WITH US!!!!!!! PREPPY IS LIFE!!!¡!
Your ‘Sunshine in a jar’ is amazing! I had it with soufflé pancake. It’s so light and refreshing. Thank you so much, John.
This lemon curd was super easy to make and absolutely delicious, especially when paired with his lemon cheesecake recipe. It was the perfect mix of sweet and tart.
Can confirm that this recipe is fantastic! It was my first time ever making lemon curd and WOW, so delicious! I've made a few of John's recipes and they always turn out great :)
I juuust made this jar of sunshine. Thank you so much for this easy recipe with such good presentation. I’d been apprehensive to try lemon curd after a few disasters a couple of years ago. Watched this video for 2weeks and finally mustered the courage to try it and baaam! I love it. Omg sooo good. Thank you so much
Made this with smart sugar since some family members hv blood sugar issues and it turned out great 😁😎
I made my "sunshine in a jar" today and it made me so happy. Thank you for such an awesome channel and I can't wait for your cookbook 😀😀
Hi John, Thanks for another great recipe. Almost everyday I enjoy lemon curd, plain Greek yogurt and fresh or frozen raspberries for breakfast.
any nice girls here? give me your numbers.
I just used this recipe for my first wedding cake and it turned out absolutely perfect ❤️ thank you
How do I eat it? I mean I never heared of lemon curd before how do I use it like is it like jam can you eat it plain sorry for my stupid question
You can eat it how you want. If its too sour I recommend breaking up sugar cookies and then top them off with the curd. Or you can eat it plain. Or make cakes. Or anything really. Swiss rolls. Etc.
@@hsf8908 Commonly used as a spread on buttered toast. Very nice.
Just made this version of lemon curd myself. I just had to add half a cup of sugar since i'm a sweettooth. Amazing and easy recipe! Thank you
I made this for the first time last night. It’s delicious! I don’t have a heavy pot so I used the pot I have which made just a few of lemon peel scorch (😖) so I didn’t keep it on the heat long. Then it was a bit too runny. But on your recipe page you have troubleshooting tips so I used cornflour slurry and rescued it. I’m going to try again this evening because it’s so delicious my mum will want some of this 😊
Me: I don't want to gain the quarantine fifteen.
John: Make lemon cupcakes.
Me: oh, no! I ate all the lemon cupcakes by myself! Now, what do I do?
John: Make lemon curd.
thewandchoseme lmao
🤣🤣
You're not alone. I'm doing WAY too much Boredom Baking. lol
thewandchoseme Cthulhu HB u
Hope you're not worrying too much
When he said "right Brian?" I replied back with "mhm??"😂😂😂
😂
🤣
- one of his sons
@@Research0digo thanks, I had no idea who brian was
Research0digo Brian’s his husband, not his son
When he said ‘jar of sunshine and thank you chicken ‘ I subscribed hahah such a happy and positive personality!
hi! i am 10 years old and an aspiring baker! i love your lemon curd recipe and made it to match with a cheesecake that i baked. it is for my moms birthday and cheesecake is her favorite desert. the lemon curd was so good but i did overcook it a little bit. luckily it didn’t scramble up though. thank you for the tasty recipe.
I found Amalfi lemons in a local italian store, and it came out amazing, I did not strain it because I like the lemon peel to keep infusing the curd over time.
My thoughts, too.
Im making lemon macaron with it ,will edit to tell the results.
Edit: It was amazing 👏 😍 !
I'm about to do the same!
@@alexsimpson8961 Hehe good luck . I uses his recipe for my lemon macaron now on . Its soo good . The curd by itself is sooo yum .
John, how long will this last in the refrigerator? I absolutely love your videos! And I love the optional processes - they are always worth the extra time.
I was literally searching a lemon curd recipe on your channel two days ago, because I thought you already uploaded one. So glad you actually have one now! can't wait to make it
Did you make it
I put the lemons in hot water before juicing and you get more juice❤ from Australia
You can soak your cold lemons in hot water for a couple of minutes then roll them on the counter back and forth. This will loosen up a lot of juice inside de lemons, yummm.
Lemon curd?!?! Um...YUM!!!! Sunshine in a jar? That has to be the best description of the yummiest - craziest thing ever to eat! Can I adopt you?
He’s adorable! I love his recipes!
Me: *watches intensely
John: 'Thank you Chicken '
Me: whispers 'thank you chicken'
😂💕✨🐔
My fav part 🥰
Shmigel likeses me chickenzes...
@@PreppyKitchen hay! Can i freeze it?
John I made a Pavlova with the egg whites left and made this wonderful recipe of lemon curd with the egg yolks. I want to thank you for your recipes they never fail
I just used this recipe to make lemon curd for the first time ever, and it turned out fantastic. Thank you so much for this awesome recipe.
lol where i live the eggs are all brown-shelled and the yolks, omg they're a beautiful rich super dark orange it turns recipes literally yellow rather than white lol
Ellite Equine my son’s chickens lay eggs like this. He says it’s their diet - they’re free range, eat lots of greens and bugs!
@@wendyengstrom6972 It's also the type of chicken. Easter chickens lay pastel eggs. :)
@@Shuan1227 I thought Easter Chickens laid Chocolate Eggs?!?!?!
“Did someone ask for a drop of sunshine in a jar?”
I did!!
I love lemon curd John! I want to learn how to make it homemade for sure! Thanks for sharing this recipe with me! Do you have a recipe for shoofly pie, my mom used to make it for the family as a child. Molasses should be my nickname!
Lol
I made it 😁 as exactly as you said and it turned out amazing 😍 I also have cheated at times cause I whipped with mixer 😁 it was brighter because of the yolks being more whipped at first but in the end after adding butter it became exactly the color of yours thank you so much for this amazing tutorial john 😁
I just finished making this lemon curd, right now it’s chilling in the fridge, this is the stuff of dreams i tell you! I made it ahead as a filling for your lemon cake recipe which will be served at a baby shower on the weekend. I can’t wait for all of it to come together 😅