Is lemon curd safe to consume during pregnancy? I have an order for a baby shower for lemon curd filling & just wanted to make sure it was safe.
Here's the recipe I was planning to make:

http://allrecipes.com/Recipe/Microwave-Lemon-Curd/Detail.aspx

As long as the egg yolks have been tempered/cooked, it should be no problem for a pregnenat woman, or anyone else for that matter, to consume lemon curd. Sounded like an easy and tasty recipe. Hope everything turns out nicely for you and the mother-to-be.

If you're really worried about it, you can also buy lemon curd in jars.

Cooking one minute in the microwave will cook the egg yolks making the curd safe for consumption. Nothing is better than homemade lemon curd! I don't even like lemon but love the taste/texture of freshly made curd.

Just made some on the stovetop the other day...its definitely cooked enough to be safe!!! The egg has to basically cook to thicken it....and then you just strain it in case there are little lumps of egg white.

Mmmmm!

Lemon curd is cooked just like any other custard. Go for it! I have read a few debates here about the need to refrigerate it once it's on the cake (several people don't believe it's required) but I personally would refrigerate any custard filling, including a fruit curd, ESPECIALLY for cakes being consumed by pregnant women or kids. JMO (even though you didn't ask that question .)

Thank you all so much. The cake will be refrigerated until consumption.

They told us in school that for eggs to be safe, they need to be at 145 degrees for 3 minutes OR reach 165 degrees. Usually lemon curd reaches about 180 or even a touch more before it is adequately thick, so you should be safe, but 'd use a thermometer to be sure.