Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Easy Lemon Curd 3.2 (183) 18 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 12, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: 2 cups Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts. Ingredients 1 cup sugar 1 tablespoon finely grated lemon zest, plus ⅔ cup fresh lemon juice 8 large egg yolks (egg whites reserved for another use) ¼ teaspoon coarse salt 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces Directions In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. Cook's Notes To store, refrigerate in an airtight container, up to 2 weeks. Print