No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Curd for Passover

Use four of the remaining egg whites from this recipe to make the meringue for Strawberry Lemon Trifle.

  • yield: Makes 1 3/4 cups

advertisement

advertisement

Ingredients

  • 8 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
  • 3 tablespoons grated lemon zest
  • 1 pinch of salt
  • 1 teaspoon potato starch
  • 8 tablespoons (1 stick) margarine, cut into 12 pieces

Cook's Note

Let cool, and store in the refrigerator up to 2 days.

Directions

  1. Step 1

    Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.

Source
Martha Stewart Living, April 1998

Related Topics

advertisement

advertisement