Lemon Curd Topping

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

  • Yield: Makes 2 3/4 cups

Source: Martha Stewart Living, February 2003


  • 14 large egg yolks
  • Grated zest of 2 lemons
  • 1 1/4 cups freshly squeezed lemon juice
  • 1 3/4 cups sugar
  • 4 1/2 tablespoons chilled unsalted butter, cut into pieces


  1. In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.

  2. Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.

Cook's Notes

Lemon curd can be refrigerated up to two days. Served it chilled, or reheat over a pot of simmering water.


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