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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


  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.

Cook's Notes

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

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