No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lemon Curd for Red Currant and Lemon Tartlet

This lemon curd is for the Red Currant and Lemon Tartlets recipe.

  • Yield: Makes 1 1/2 cups
Lemon Curd for Red Currant and Lemon Tartlet

Source: Martha Stewart Living


  • 6 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup freshly squeezed lemon juice (from 4 lemons)
  • Grated zest of 2 lemons
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces


  1. Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil.

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

  3. Strain mixture through a fine sieve into 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 Note

Store lemon curd refrigerated in an airtight container up to 2 days.


Reviews (0)

Related Topics