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



Ingredient Checklist


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

  • 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).

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
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
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
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.
Rating: Unrated
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
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
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.
Rating: Unrated
Thank you You saved me a lot of time!!!
Rating: Unrated
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.