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I didn't realize that you shouldn't leave lemon curd in a stainless steel bowl and now it has a metallic taste. Is there a way to get rid of that flavor or do I just have to start over?

Sorry...I would start over.

champagne
Were you the one that posted the Lemon Curd recipe? I think it was one of the post that got wiped out when they reset the board. If so could you post it again if not to much trouble. thanks Kim/AKA/Guts

Guts, I have a couple I like...not sure which of these I posted.

Lemon Curd

4 lemons, room temp
1 1/2 cups sugar
1/4 pound (1 stick) butter, room temp
4 large eggs, room temp
1/8 teaspoon salt

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. (Don't worry if it looks curdled.)

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat, let cool and chill.

Lemon Curd

1/4 lb.butter (1 stick)
3/4 cup sugar
1/2 cup fresh lemon juice
3 T. finely grated lemon zest
6 egg yolks
Pinch of salt

Melt the butter in a heavy saucepan over medium-low heat. After the butter is melted, whisk in sugar, lemon juice, zest, salt and yolks until smooth.

Cook the mixture while whisking constantly — do not let boil — until it thickens enough to coat the back of a spoon, about 10 minutes.

Strain the lemon curd, place it in a serving or gift jar, and allow it to cool to room temperature. The mixture will continue to thicken as it cools. Refrigerate until ready to serve, up to one month.

Thanks, champagne

Thank you champagne I'm going to copy them to word so I have them next time I have a bag of lemons. I was going make this last Holiday season but never got around to making lemon curd.

Guts, I wanted to pass this one on, too. I got it from someone who's an excellent source. She said she hasn't tried it but the reviews were great. Sounds pretty quick/easy!

Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice
3 lemons, zested
1/2 cup unsalted butter, melted
Pinch of salt (I added this...just seems needed)

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest, butter and salt. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

A friend of mine makes microwave lemon curd and it's delicious.