New This Month

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

Photography: Tara Donne


  • 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.

Reviews Add a comment

  • camimbw
    30 NOV, 2011
    P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
  • camimbw
    30 NOV, 2011
    I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar. There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.