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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?
  • 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.
  • claritygolden
    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.
  • sjpanico
    2 OCT, 2011
    why is the salt listed as an ingredient in the lemon curd?
  • Drimmka
    20 SEP, 2011
    The recipe looks delicious. I can't wait to make it at home :) 1 1/4 sticks of butter - what would be the weight of that? We have different butter stick sizes where I live.
  • housefullofmonkeys
    9 AUG, 2011
    I couldn't believe how easy this was. So so so good. Tangy enough to have some kick but not sour. Ooh, I could eat this stuff all day.
  • dragonlady111
    8 JAN, 2011
    Two thirds of a cup of lemon juice, so just under one cup.
  • AT1941
    15 AUG, 2010
    the recipe states 2/3 c fresh lemon juice

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