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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?
  • vicki7245
    1 FEB, 2018
    It doesn't give the complete recipe. Such as how much zest, when do you add the whole egg, the salt amount??? I would like to make this but I have too many questions.
    • sheilamacd1
      17 JUL, 2018
      Hi Vicki, There is no salt mentioned that I could see. See my comment above for zest etc
  • sheilamacd1
    17 JUL, 2018
    I have just made this recipe. I zested three medium lemons and then juiced them and got 3/4 cup juice. I added the zest along with the juice and sugar. I used eight egg yolks left over from a meringue extravaganza, and no egg white. It is very tasty and is cooling in the fridge now. I would have given it five stars if the recipe had been more complete, as mentioned by others.
  • sarasolis231
    9 MAY, 2018
    The ingredients are showing a whole egg but the directions do not show it. It took at least 10 min. for it to thicken up to coat the back of a spoon. Did not yield the amount stated.
    • sarasolis231
      9 MAY, 2018
      ...also no lemon zest was included in the ingredients and no amount was given.
  • 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
  • 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.
  • 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
  • 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?

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