Food & Cooking Recipes Breakfast & Brunch Recipes Miss Muffet's Lemon Curd 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Prep Time: 20 mins Total Time: 1 hr 20 mins Yield: 2 cups This creamy lemon mixture would have had Little Miss Muffet sitting on her tuffet eating her curd away. Ingredients 4 large egg yolks, plus 1 large egg ½ cup sugar ⅓ cup fresh lemon juice (from 4 lemons) Salt 1 tablespoon unsalted butter ½ cup cold heavy cream Directions 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. 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. Rate it Print