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Lemon Curd for Lemon Meringue Cupcakes

This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.

  • Yield: Makes about 2 cups
Lemon Curd for Lemon Meringue Cupcakes

Source: The Martha Stewart Show, May 2009


  • 8 large egg yolks
  • Finely grated zest of 2 lemons
  • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces


  1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.

  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Reviews (2)

  • dschuman69 18 Oct, 2009

    Just a few days. Hope this helps

  • Vanessa_in_Australia 24 May, 2009

    How long will the curd keep for if not using it all for the cupcakes?

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