MARTHASTEWART.COM

Lemon Curd

    View Gallery
    1 of 1

    Find More

    This great recipe for lemon curd, from "Martha Stewart's Baking Handbook," can be used when making Lemon Meringue Cupcakes.
    The Martha Stewart Show, May Spring 2009
    • Yield Makes about 2 cups
    Add to Shopping List

    Ingredients

    • 8 large egg yolks
    • Finely grated zest of 2 lemons
    • 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

    Directions

    1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
    2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

    Recipe Reviews

    • dschuman69
      18 Oct, 2009

      Just a few days. Hope this helps

    • Vanessa_in_Australia
      24 May, 2009

      How long will the curd keep for if not using it all for the cupcakes?

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook