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Miss Muffet's Lemon Curd Photo: Tara Donne

Miss Muffet's Lemon Curd

This creamy lemon mixture would have had Little Miss Muffet sitting on her tuffet eating her curd away.

http://www.marthastewart.com/341120/miss-muffets-lemon-curd
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  • Prep Time 20 minutes
  • Total Time 1 hour, 20 minutes
  • Yield Makes about 2 cups

Ingredients

    • 4 large egg yolks, plus 1 large egg
    • 1/2 cup sugar
    • 1/3 cup fresh lemon juice (from 4 lemons)
    • Salt
    • 1 tablespoon unsalted butter
    • 1/2 cup cold heavy cream

Directions

  1. Whisk egg yolks, egg, sugar, lemon juice, and a pinch of salt in a large heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until pale and thick, 4 to 5 minutes. Strain mixture through a fine sieve into a bowl. Whisk in butter. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.
  2. Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Fold whipped cream into lemon curd. Use immediately.

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