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

Martha Stewart Living, May 2011


Tara Donne

Recipe Summary

20 mins
1 hr 20 mins
Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
Rating: Unrated
I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar. There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.