Food & Cooking Recipes Crepe Recipes Lemon Curd for Dessert Crepes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 12, 2021 Print Share Share Tweet Pin Email Photo: Lisa Hubbard Yield: Makes 1 1/2 cups Use this lemon curd recipe as a topping for Dessert Crepes. Ingredients 3 large egg yolks Grated zest of 1 lemon ¼ cup freshly squeezed lemon juice (about 2 lemons) 6 tablespoons sugar 4 tablespoons unsalted butter, cold, cut into pieces Directions 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 the back of the wooden spoon, 5 to 7 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth. Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface to prevent a skin from forming; wrap tightly. Let cool; refrigerate until firm, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days. Cook's Notes This curd can be prepared several days in advance and stored in the refrigerator. Print