Food & Cooking Recipes Breakfast & Brunch Recipes Lemon Curd 3.3 (584) 24 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 31, 2017 Print Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: Makes 2 1/2 cups This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast. Ingredients 7 large egg yolks 1 large whole egg 1 ½ cups sugar ¾ cup freshly squeezed lemon juice ¾ cup (1 ½ sticks) unsalted butter, cold, cut into pieces Directions Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Print