Lemon Curd for Passover
Use four of the remaining egg whites from this recipe to make the meringue for our Strawberry Lemon Trifle.
- Yield: Makes 1 3/4 cups
Source: Martha Stewart Living, April 1998
- 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
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.