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Lemon Curd for Pecan Torte

Serve this dairy-free curd alongside our Pecan Torte.

  • Yield: Makes 1 3/4 cups

Source: Martha Stewart Living, April 2005


  • 2 large eggs plus 6 large egg yolks
  • 1 cup sugar
  • Pinch of salt
  • Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
  • 1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces


  1. Beat eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in lemon juice; add margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

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