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Tart, creamy and luscious lemon curd can be used on scones, muffins, and toast.

Source: Everyday Food, September 2009
Total Time Prep Yield



Cook's Notes

To store, refrigerate in an airtight container, up to 2 weeks.

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How would you rate this recipe?
  • cequin123
    13 APR, 2019
    Easy, except for grating the lemon rind which was very soft. I scraped off the pith and finely chopped it instead. Tastes great!
  • jerrilbwal9772559
    23 NOV, 2018
    It really is easy to make. And it tastes so good and can be used for so many of recipes.
  • MS112621675
    31 JUL, 2018
    I don’t know why people aren’t rating this higher. I like it better than others I’ve tried. The zest that gets strained out in the end definitely amps up the lemon flavor, the process is simpler, and the end results taste divine! It’s also helpful to know, you can multiply this recipe and freeze portions, and they come out fantastically!
    • jennrider2955
      27 SEP, 2018
      I just made this recipe for the 1st time. So very easy. It's not cool yet but the bite of warm cure I tasted was fantastic! Thank you, Ms. Martha Stewart!
  • sugarbritches_c
    8 AUG, 2018
    I am a cake decorator and get requests for lemon curd filling all the time. This is by far the best lemon curd recipe. I used to use it all the time then switched to Ina Garten's lemon curd recipe because it uses whole eggs and seemed easier. However, there was something a little off that I didn't like, plus it was gritty because of the lemon zest. I decided to go back to this recipe. Night and day. It is soo much richer, smooth and creamy. It's really a fabulous recipe and I think using only egg yolks makes a much better product. The only thing I do differently is that I use Ina's method of peeling the lemon and pulsing in a food processor with the sugar - it's easier than zesting. However, I feel that straining out the lemon zest is a very important step. I use the egg whites for my swiss meringue buttercream, perfect use huh?
    • sugarbritches_c
      8 AUG, 2018
      One more observation...I think there are some Martha Stewart haters out there who purposely underrate her recipes. I always know that if it's a Martha recipe, it's the best and the best ingredients are used. Those haters irritate me to no end. That's the only reason for the lower ratings.
  • sjpanico
    2 OCT, 2011
    why is the salt listed as an ingredient in the lemon curd?
    • MS112621675
      31 JUL, 2018
      Because Salt is a VERY important ingredient in sweet foods! The salt balance actually brings out the sweetness.
  • DocTony
    9 JAN, 2015
    I did one major thing differently--I cooked the curd in a double boiler. I've scrambled eggs in curds and custards many times and I didn't want to risk it. Using a double boiler also meant that I didn't need to put it through a sieve (I prefer that the zest remains, too). In spite of the indignant comment that Martha "omitted" a step, I've never seen a curd recipe that calls for an ice bath. This will cool it faster, and stop the cooking, but refrigeration will do the same thing slowly.
    • allisonlhallman
      17 JAN, 2018
      My curd is still unstable, after an over night in the fridge. Since following the very vague directions from this recipe and now having looked elsewhere I've found an element that would have helped me on this page. Other recipes suggest stirring over the double burner until a thermometer reads 160F. "coating the back of the spoon" was just a little too vague for a dish like this. Some recipes also have 3 egg yolks and 3 whole eggs. Otten times baking does involve experimentation.... I just know that next time I made a curd I will have a thermometer handy. I don't mind corn starch but I would like to have the ability and know-how to make a curd without it!
  • mattkjackson
    14 FEB, 2017
    I have made this recipe dozens if not hundreds of times. It does not have to be as complicated as the recipe states, or as people here seem to be thinking: combine all of the ingredients but the butter in a microwave safe bowl. Use an emersion blender (or handheld mixer) to thoroughly combine everything, and blend/beat until the yolks are thick and light yellow, and the bubbles are thick and opaque. Then, add the cubed butter, and microwave for a couple minutes. Whisk it by hand until smooth. Return to the microwave for another couple minutes, then whisk until smooth. Continue until the texture is uniformly thickened through the center of the bowl, whisking every time you notice the outer edges becoming lightly puffy. I have never had it curdle, overcook, or take more than 15 minutes from start to finish this way, and it is so much less finicky than on the stovetop. I have never bothered with any method of cooling besides letting it sit until it is room temperature, or covering and refrigerating.
  • Kgerken68
    16 APR, 2013
    You have omitted a VERY important step in the written directions- the ice bath that the glass bowl sits in after the curd comes off the heat and goes through the sieve. PLEASE correct this so others don't have to throw away their runny curd too.
  • Rollins_jen
    12 DEC, 2012
    I made the lemon curd recipe from Martha's December Living magazine. The directions say to "seal", I assumed that meant to seal the canning jar, but for how long? I don't want to continue to cook the curd.
  • CKL20688719
    6 APR, 2012
    This isn't the best lemon curd I've ever made, but it's good. It's a little more eggy than I usually prefer. The tart flavor is just perfect, though--lemony and not overly sweet.

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