• 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


Recipe Summary

Makes enough for 2 dozen cupcakes


Ingredient Checklist


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

  • 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.



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