Food & Cooking Recipes Dessert & Treats Recipes Homemade Lemon Curd 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 1, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 1/3 cups This recipe makes a nice thick curd for filling layer cakes. Ingredients 12 large egg yolks Zest of 2 lemons 1 cup freshly squeezed lemon juice (about 6 lemons) 1 ½ cups sugar 1 cup (2 sticks) unsalted butter, cold and cut in pieces Directions Pass the egg yolks through a strainer to remove any traces of white. Combine the yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Whisk the mixture to combine, then switch to a wooden spoon. Stir constantly over medium heat, making sure to stir all the sides and edges of the saucepan for even cooking. Cook until the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes. Remove the saucepan from heat. Add the butter, one piece at a time, stirring with a wooden spoon to incorporate into a smooth mixture. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator until firm and chilled, at least one hour. May be made one day ahead. Rate it Print