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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


  1. 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.

  2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth.

  3. 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.

Cook's Notes

This curd can be prepared several days in advance and stored in the refrigerator.

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