Lemon Curd for Dessert Crepes
Use this recipe as a topping for Dessert Crepes.
- Yield: Makes 1 1/2 cups
Photography: Lisa Hubbard
Source: Martha Stewart Living, January 2002
- 3 large egg yolks
- Grated zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 6 tablespoons sugar
- 4 tablespoons unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth.
Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface to prevent a skin from forming; wrap tightly. Let cool; refrigerate until firm, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.