Rating: 3.07 stars
59 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 4

Flecked with lemon zest and fresh sage, this dessert tastes as bright as it looks.

Martha Stewart Living, May 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.

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  • Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.

  • Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

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Reviews (8)

59 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 4
Rating: 3 stars
05/07/2015
My first attempt was a complete flop. Never thickened, as others have stated. After that I watched the how to video where it says you should whisk over heat until it had the consistency of mayonnaise. So for my second attempt, I wisked over heat for 40 minutes. This time it set!! It tastes absolutely fabulous and has a Martha quality taste. Just wish there was a quicker way for it to thicken over the heat!
Rating: 5 stars
04/25/2014
Made this twice, great crust with a crunch that surprises you every bite. The sage offers a masculine earthiness to a bright, tart and seductive curd. Just wish my creme fraiche swirls were as nice as this pic! Rave reviews, will become my "go to."
Rating: Unrated
04/08/2012
Like all the others, I followed the recipe strictly and used an instant read thermometer (and yes, it had been tested in boiling water for accuracy), and my curd did not set -- delicious lemon soup, but a disaster as a dessert. Other lemon curd recipes recommend cooking to a temp of 170 degrees. I'll try this again once because the flavor was fantastic, but today's try was epic fail.
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Rating: Unrated
03/27/2010
A lovely tart! Made it for the first time yesterday and it turned out perfect. Not living in the US, I couldn't find granulated gelatin so I used sheets of gelatin (the more common version of gelatin in continental Europe) - if you have the same trouble use 2 sheets, seems to be just the right amount.
Rating: Unrated
03/15/2010
I am sure this recipe is wonderful when it turns out. I have made it twice with newly purchased ingredients, neither time the lemon 'curd' thickened. Quite upset, now my mom will not have a birthday 'cake'...
Rating: Unrated
08/13/2009
I've made this twice and it turned out great. Because it you make the crust and later the filling, it really isn't that time consuming or difficult.
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Rating: Unrated
03/08/2009
Thank you You saved me a lot of time!!!
Rating: Unrated
04/25/2008
I found this recipe to be extremely difficult. I was careful to use my thermometer and use fresh ingredients but after a lot of work, it never set up. I had lemon soup. I would not recommend this recipe for the feint of heart.