Miss Muffet's Lemon Curd

This creamy lemon mixture would have had Little Miss Muffet sitting on her tuffet eating her curd away.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 cups
Miss Muffet's Lemon Curd

Photography: Tara Donne

Source: Martha Stewart Living, May 2011


  • 4 large egg yolks, plus 1 large egg
  • 1/2 cup sugar
  • 1/3 cup fresh lemon juice (from 4 lemons)
  • Salt
  • 1 tablespoon unsalted butter
  • 1/2 cup cold heavy cream


  1. Whisk egg yolks, egg, sugar, lemon juice, and a pinch of salt in a large heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until pale and thick, 4 to 5 minutes. Strain mixture through a fine sieve into a bowl. Whisk in butter. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.

  2. Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Fold whipped cream into lemon curd. Use immediately.

Cook's Notes

Curd can be refrigerated overnight. Fold in whipped cream just before using.


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