Food & Cooking Recipes Crepe Recipes Lemon Curd for Dessert Crepes Be the first to rate & 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 April 12, 2021 Print Rate It 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. Rate it Print