- Yield: Makes 1 2/3 cups
Source: Martha Stewart Living, May 1999
- 4 large egg yolks, plus one whole egg, lightly beaten
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice, strained (3 lemons)
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon grated lemon zest
Strain the egg yolks and the whole egg through a sieve into a medium-heavy non-reactive saucepan. Add the sugar and lemon juice; whisk to combine.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, 10 to 12 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in the butter, one piece at a time, until fully incorporated. Stir in lemon zest. If not using immediately for lemon-blueberry tart or other recipes, cover the surface of the lemon curd with plastic wrap to keep a skin from forming. Refrigerate in an airtight plastic container up to 3 days.