Lemon Curd

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, July 2002

Ingredients

  • 7 large egg yolks
  • 1 large whole egg
  • 1 1/2 cups sugar
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces

Directions

  1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.

  2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

  3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Cook's Notes

Store refrigerated in an airtight container up to 3 days.

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