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Lemon Curd

Recipe photo courtesy of Gentl and Hyers

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

Source: Martha Stewart Living, July 2002



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How would you rate this recipe?
  • MS10071337
    1 JUL, 2017
    How much lemon zest? It also doesn't say where the full egg goes, assuming it is with yolks.
    • bakerterri53
      26 OCT, 2017
      You use the zest from 3 large lemons
  • leonajulianicl
    27 MAY, 2017
    I did not see where the w[filtered] egg is added. I suppose it is with the egg yolks? Warm wishes, Leona
    • bakerterri53
      26 OCT, 2017
      Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • tlclark84
    2 MAY, 2017
    I'm curious about the w[filtered] egg. It is nowhere in the directions. And how much lemon zest because that is in the directions.
    • bakerterri53
      26 OCT, 2017
      Zest from 3 large lemons
  • Sapphirestargg
    17 APR, 2017
    Best lemon I ever made. Loved it thank-you.
  • luthchris2
    3 MAR, 2017
    where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
  • Mamaerin
    28 AUG, 2015
    I love this recipe and was wondering if I could can it? Does anyone know?
  • alev
    10 NOV, 2013
    just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?
  • Mary Dobson
    29 MAR, 2013
    I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...
  • Adele lynn
    30 DEC, 2012
    tasty lemon curd! My only complaint is that the recipe did not yield the stated amount of 1.5c. I recommend doubling the recipe if that is your desired amount.
  • AnneThrope
    14 MAY, 2010
    One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.

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