I have about had it with this lemon curd. I have made it twice and both times all it tastes like to me is lemony eggs.
I have never tasted it before so I have nothing to compare to, but I really don't think it should taste that way. Last time I posted, people said it should just taste lemony, which is what I want.
I thought it was because I let the egg yolks and lemon juice come to a boil, but I have since researched several recipes, ALL of which call for bringing the mixture to a boil. ARGGGGHHHHH!
I'm looking for something that tastes like the lemon filling in lemon meringue pie and don't want to break down and use lemon pudding.
The cake is for this Sunday, help!
P.S. I saw Dr. Oketer or something like that lemon filling in a box in the store, anyone know if that is any good or is it eggy tasting? It says to boil that one, too.
Ok, obviously you want to make this and it's not really hard to make, but maybe you should grab a jar from the store and give it a taste to see if what you're getting is similar? We can get it here by the jam - Dickinson's is the best brand around here. It's about $3.25 and it's great.
I like making my own, but when I'm in a hurry the store bought stuff is equally good!
Christy
Did you use different recipes? I like the wilton one and it doesnt taste eggy at all to me. Do you like eggs? Just wondering if it is psychological lol! Since you know they are in there you are looking for the flavor? See I do not like mustard. If I know there is mustard in something that I have to eat I swear I can taste it, even if it is just a drop. Now if I dont know it is in there I might never know....!
LOL, Merissa, you are too funny. I know what you mean, though. Yes, I like eggs so that's not the problem, just that it tastes like lemon eggs which I think is gross.
It sure seems like a simple enough thing to make. I guess I will try one more time and then call it quits. I have seen that Dickinsons in the store, may have to go buy it if all else fails...
Thanks for the suggestions and encouragement!
I only thought that might be the problem because I am so deathly afraid of mustard I could see how someone else might have that problem with another food. My husband got all of my kids liking mustard so I hate having to put it on their food or even handling the bottle is just gross to me! I swear this is my only issue! I am not crazy 
!
eneq, glad that worked for you. It didn't help mine. I refrigerated it for about 24 hours before I threw the whole thing out. Too bad, since it was so nice and yellow and creamy - it looked just beautiful, just tasted gross.
Hmmmm....I guess I better taste some of that Dickinson's stuf....maybe I just don't like lemon curd..... 
What recipe have you been using? I have made Alton Brown's and also Ina Garten's -- the taste is great on both of them, but Ina's has a lot fewer steps, so that's my standard recipe now. It's the filling found at the bottom of this recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32264,00.html?rsrc=search
i just made Ina Garten's lemon curd this morning (different from the one kelleym posted).
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25486,00.html?rsrc=search
it was still warm when i tasted it, so it was just okay, but i didn't think it was eggy. not even sure if that's what it's supposed to be like. i'm gonna check on it tonight after work. hopefully it tastes spectacular. the recipe has rave reviews, and it was easy to make.
This was my mother's recipe. I think it is one of her best. It has only 3 egg yolks and no butter, in other words lower fat than most recipes. Personally, I like it because of the crisp lemon flavor and no greasy mouth feel.
Lemon Meringue Pie- filling only
3 Tablespoons cornstarch
1 1/4 cup sugar
1/4 cup fresh lemon juice
1 Tablespoons lemon rind
3 egg yolks, slightly beaten
1 1/2 cups boiling water
Combine all ingredients except the hot water. Slowly add hot water to other ingredients, stirring constantly. (Do this slowly or the hot water will scramble your egg yolks.) Continue stirring and bring to a boil; allow to boil over medium to low heat stirring constantly until thick. Stir very carefully because this can scorch easily. (You might want to use a double boiler.)
I'm at work now so I would have to double check the exact recipe I used. It was either from Dede Wilson wedding cake book or the Cake Bible. I took both from the library and can't remember which one I used, although I think it was Dede Wilson.
It had 4 egg yolks and no whole eggs. It had lemon juice, sugar, butter, egg yolks and salt. I think that was the whole thing.
This is very interesting because I just made some yesterday, both at work and at home. I looked for a recipe for home on epicurious.com, but all the recipes they had posted used whole eggs. The ones I've made before (and at work yesterday) used only the yolks.
So I kept looking and found Alton Brown's recipe, and I have to say that lemon curd is fantastic! (If you like lemon curd!) It uses only the yolks, and you don't let the mixture come to a boil. It's not eggy at all. I would highly recommend it.
My boss (who is a pastry chef) gave me a coconut cake today, and my kids and I just got through eating slices of it topped with a little spoon of the curd. DEEE-licious.
Here is the recipe copy/pasted from Food Network's website:
Lemon Curd Recipe courtesy Alton Brown
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Recipe Summary
Yield: 1 pint
User Rating:
Episode#: EACL03
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
I hope this helps you!
That recipe is very similar to the one I used. The only thing I did differently was to let it boil (bubble). I'll try once more....
It's funny you mention the coconut. That's what I'm trying to do with this curd. I want to make a white cake with lemon filling and coconut pressed into the buttercream icing on the sides and top of the cake for Easter.
If I could only get the darn lemon filling to work.... 
I just purchase lemon curd at the grocery store. I use Dickinson's brand. It is right in there with the jellies. It is sooo yummy. I have tried several different brands at the store and to me the Dickinson's brand is the best.
I have not heard of Dickensons, I buy a premade lemon curd made by Robertsons that is very good. Found in the jam and jelly section of my grocery stores.
Hey Shirley -
I've had both Dickinson's and Robertson's. Dickinson's is less sweet than Robertson's, so it's great when it's being folded into a buttercream.
But really, it's like complaining because you got a piece of chocolate cake instead of vanilla. Lemon curd is lemon curd - if someone's offering, I'll take what I get!
Christy
If you used the one from DeDe Wilson's book then I can understand what you mean. It was very buttery too me when I first made it. I added the lemon peel at the end and then put it in the fridge overnight. It was much better the next afternoon when I used it but If I make it again I will be adding more peel and extra lemon juice as I like things to be quite lemony. It is definately different than a lemon pie filling though in both flavor and texture.
cake-angel made a good point: It does get even better the next day.
Hey Shirley -
I've had both Dickinson's and Robertson's. Dickinson's is less sweet than Robertson's, so it's great when it's being folded into a buttercream.
But really, it's like complaining because you got a piece of chocolate cake instead of vanilla. Lemon curd is lemon curd - if someone's offering, I'll take what I get!
Christy
How funny Christy, I just checked on a jar in my pantry that I bought several months ago, have not opened it yet. Brand name? Dickinsons 
Now I don't recall where I bought it. If I really love it I am going to have to get in the car and do a search and rescue to find another jar.
If you have a Publix in your area, they carry the Dickinson's brand of jams and jellies and both the lemon and the lime curd. Dickinson's brand is made by the same people who make Smuckers brand jelly and the Cross & Blackwell brand sauces.
(There is a Cross & Blackwell lemon curd as well, but I like the Dickinson's better because it is more tarty lemon-y. The Cross & Blackwell is very similar to the Robertsons brand). 
If you want to purchase a large amount, you can purchase directly from Dickinsons/Smuckers/Cross & Blackwell!
Here's the website:
http://onlinestore.smucker.com/index.cfm
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