• 35 Ratings

Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.

The Martha Stewart Show, April Spring 2008

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Recipe Summary

Yield:
Makes enough for 2 dozen cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

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  • Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

  • Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

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Reviews

35 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 0
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