Lemon Curd for Passover
Use four of the remaining egg whites from this recipe to make the meringue for Strawberry Lemon Trifle.
Martha Stewart Living, April 1998
- 8 large egg yolks
- 3/4 cup sugar
- 1/2 cup plus 2 tablespoons, freshly squeezed lemon juice
- 3 tablespoons grated lemon zest
- 1 pinch of salt
- 1 teaspoon potato starch
- 8 tablespoons (1 stick) margarine, cut into 12 pieces
- Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.
Let cool, and store in the refrigerator up to 2 days.
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