Miss Muffet's Lemon Curd

Photo: Tara Donne
Prep Time:
20 mins
Total Time:
1 hr 20 mins
2 cups

This creamy lemon mixture would have had Little Miss Muffet sitting on her tuffet eating her curd away.


  • 4 large egg yolks, plus 1 large egg

  • ½ cup sugar

  • cup fresh lemon juice (from 4 lemons)

  • Salt

  • 1 tablespoon unsalted butter

  • ½ cup cold heavy cream


  1. Whisk egg yolks, egg, sugar, lemon juice, and a pinch of salt in a large heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until pale and thick, 4 to 5 minutes. Strain mixture through a fine sieve into a bowl. Whisk in butter. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.

  2. Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Fold whipped cream into lemon curd. Use immediately.

Cook's Notes

Curd can be refrigerated overnight. Fold in whipped cream just before using.

Related Articles