Lemon Curd 4 Ingredients One Pot Whole Eggs 3 Minutes Silky Smooth Tart Lemon Flavour! DELICIOSUS! 

Reaper Ronin awww....how fabulous is that! Enjoy :-)

How fabulous!

How fabulous! I’m so pleased. :-)

You’re welcome and congratulations!

Je suis très heureux merci

Thank you! That’s very sweet of you to say :-)

Enigma 01 yes! It’s definitely spoon worthy! Lol

Alison Weakley wonderful! Take care :-)

Super easy super delicious!

How fabulous!

Karina Karina thank you! You can eat it with whatever you like :-)

I know, right! lol

شكرا جزيلا لك

@@CupcakeSavvysKitchen العفو 😘😘💞

How fabulous!

De nada

If you go to show more above the comments, they've listed the conversions

I work in grams it's more accurate plus you don't need to have all the cup sizes

Sounds great!

There is a difference. I haven't made Savor's lemon curd recipe because I already have one that I've used since making lemon curd for the first time but with that recipe it does call for a certain amount of whole eggs and yolks. Because the curd taste too eggy I opt for 2 whole eggs and 1 egg yolk. The recipe is also one that you don't have to put through a sieve. But after watching Savor's video I realized something. Her curd comes out more opaque and thicker than mine but both are creamy though. I'm going to give hers a try. I also like being able to use everything but when it comes to curd I don't mind having extra egg whites because I'm either going to use them to make a Pavlova (which I almost ALWAYS use the curd for) or I'll freeze them. Freezing egg whites are much easier than egg yolks. Sorry for the novel 😅 but I hope my info will be helpful to you. Happy baking... 😉

How fabulous!

Bev Carmichael it can be used on scones, toast or mixed through buttercream. Stay tuned for the next video where I show you how to use it to make a Lemon Meringue Cheesecake! :-)

Cupcake Savvy's Kitchen :::: That sounds awesome,, can’t wait..... thank you.!

Thanks :-)

cookiecrazy53 thank you!

Yes but it will form a skin on top.

@@CupcakeSavvysKitchen thank you. I never cook but I tried one of the homemade from a friend and well I do like it and I've never done anything like this before

Me too! Stay tuned for the next video to see how I use it in a sweet treat! :-)

Cupcake Savvy's Kitchen cool 😎 can’t wait!!!...

Yes, it freezes very well for a couple of months.

It is 250mL but it also works very well with 240mL. The recipes I use are tested with both sizes.

Ok. Thank you very much for everything 💝 and Merry Christmas 🎅❄⛄🎄

Sure can! Add it at the beginning.

@@CupcakeSavvysKitchen awesome thanks so much

This one never fails me! Yes, you can use key lime as well. Good luck :-)

Thank you!

my son my daughter thanks!

Yes you can.

Thank you! Yes, it will work with juice but a concentrated one is best.

dona harrisburg thanks :-)

That metallic taste comes from the pan you use! No copper or aluminum pans, even coated pans can cause that! Stainless steel is best for this!

Great request! There is definitely a way to get a more intense orange taste naturally! I will upload a video when I get a chance. :-)

@@CupcakeSavvysKitchen Thanks so much!! You'll make me one happy baker that's for sure. Can't wait for that video... 👍

He he he!

Thank you!

Thanks :-)

ماشاء الله 🌹🤗

Bahahahaha!!!

Thank you!

It’s not just the stirring, it’s the heat. You may need to turn the heat up a bit. Once cooled and refrigerated it will thicken even more because of the butter. If you want it firmer, add more butter.