Linda, since I'm sure you won't go back to store bought, here's the recipe I use from Colleen, way faster and also delicious...

Colleen's Dead Easy Microwave Lemon Butter

4 oz butter
3/4 cup lemon juice (about 3 large or six small lemons)
1 cup sugar
4 eggs

Peel yellow rind from lemons and reserve. Cut off white pith from lemons, halve them and remove any seeds. Place lemon flesh into blender and whiz into juice (should be more than 3/4 cup due to being fluffy).
Add reserved rind to juice and whiz until finely ground. Place juice/rind mixture, sugar and butter into a largish microwave safe bowl. Microwave on high for 3 minutes, stirring halfway through. Meanwhile whiz eggs in the blender until thoroughly beaten (this eliminates any white stringy bits). Whisk eggs into mixture and microwave a further 5 minutes, stirring every minute, until thick. Cool and pour into sterilised jars. Store in refrigerator after opening. Makes 4 to 5 medium sized jars.
If you overcook it and it separates (much nicer than "curdles" :-) ), beat another egg and stir in, cook a little longer.

Yummy in little shortbread tarts too!

Annie

Sounds like a great, T&T recipe. Thanks for sharing,

Q. Just how do you use Curd... besides on scones? ;-)

Just how do you use Curd? Eat it out of the jar? Works for me in a jam.

Perfect timing for me. I have about six Meyers that I need to use up.

Cathy, you can eat it out of the jar and you could spread it on some pound cake, top with whipped cream. Or a trifle maybe.

Other than the spoon idea (which is why I don't make it very often) tarts, jelly roll, trifle, angel food cake, sandwich cookies...
Jane

Annie, Colleen's recipe is also in my "to try" file. Not sure why I chose the longer cooked recipe this time...

Yes, I could definitely eat it out of the jar with a spoon! LOL

I may try some in some tarts, It will be delicious on toast or english muffins, I will probably also make a batch of these. I've made them with store bought LC in the past, I bete they'll be over the top delicious with home made!

Lemon Curd Bars
Source: Midwest Living December 2006

1 c unsalted butter, softened
1 c sugar
2 c all purpose flour
1/2 tsp baking powder
1 10-12 oz jar lemon curd
2/3 c flaked coconut
1/2 c sliced or slivered almonds, toasted

Preheat oven to 375F.
In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within 1/2 inc of edges of pan.
In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned.

Cool and cut into squares. Makes 32 bars.

Linda

I bought some Meyer lemons and I am going to make this. How long does it keep in the fridge?
Thank you both for the recipes.

You can also use it between layers of a coconut cake or add butter to it & use it for icing.

I love it on English muffins, crumpets and scones. Also make lemon thumb print cookies and tiny tarts. Most recipes say it only lasts about 2 weeks in the refrigerator but I have had it last longer.
Clare

I made a quadruple batch from a recipe someone on the Decorating forum posted. It was fantastic and took 9 minutes of stirring over hot water to finish. I also followed advice I found on the net and froze it. Wonderful. It doesn't freeze all that hard and when you scoop it out and put it on top of plain yogurt in which you have cut up a banana, a cara cara orange and then top with a handful of homemade granola..well you will think you have died and gone to tropical heaven !!

Whisk together 3/4 c juice , zest from the fruit before you squeeze it, 1 c sugar and 3 eggs. Make sure it is nice and smooth...place in double boiler and start the water heating. Do not let it boil ...you don't want the eggs to cook too fast. Cook to about 160 degrees. Remove from heat and beat in 1/4 c cold butter. Place in bowl and cover with plastic to prevent a skin.

Yes, perfect timing. I have the zest from a bunch of Meyer lemons stewing in some 100-proof vodka for limoncello and nearly a quart of juice in the fridge. I can add in a little lemon or mandarin orange zest to the curd.

The U of GA's NCHFP site has a can-able recipe for curd. I dunno...it would be safe, but would it be good? It just doesn't seem right, but I think I'll have to try it.