Food & Cooking Recipes Dessert & Treats Recipes Lemon Curd for Meringue Nests 3.3 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 31, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 25 mins Yield: Makes 1 1/2 cups Use this rich curd to fill the center of our festive Egg-Shaped Meringue Nests. Ingredients 2 large eggs plus 4 large egg yolks ¾ cup sugar 1 tablespoon grated lemon zest, plus ½ cup fresh lemon juice (from 2 to 3 lemons) 4 tablespoons unsalted butter Directions Whisk together eggs and yolks, then combine with sugar and lemon juice in a small heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats back of a spoon, 12 to 14 minutes. Strain into a small bowl. Add butter a little at a time, stirring until smooth. Stir in lemon zest. Press parchment or plastic wrap directly on surface of curd to prevent skin from forming. Let cool completely in refrigerator before using, at least 2 hours and up to 2 days. Rate it Print