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Lemon Curd

  • Yield: Makes 1 1/2 cups
Lemon Curd

Source: The Martha Stewart Show, November/December 1991


  • 6 large egg yolks
  • Zest of 2 lemons
  • 1/2 cup freshly squeezed lemon juice (about 4 lemons)
  • 12 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter, cold, cut into pieces


  1. Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.

  2. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.

  3. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Reviews (4)

  • cupcake101 3 Feb, 2011

    turning out delicious! maybe a little runny, but i still haven't completely cooled it and it tastes wonderful :)

  • Mirage74 28 Dec, 2009

    Loretta, it does say what to do with the bowl in the ice bath. Look at the second sentence in direction #2..."Pass through sieve in PREPARED bowl."

  • pickingdandelions 13 Jan, 2008

    It's to put the mixture in after you put it through the fine mesh sieve (#2).

  • Loretta2 29 Dec, 2007

    First line is "Prepare an ice bath fitted w/a medium bowl." However, it never gives instructions what the ice bath is for. However, Lemon cured is still excellent! Thxs.

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