Lemon Curd

Name: Lemon Curd
Yield: Makes 2 1/2 cups
Ingredients: 7 large egg yolks; 1 large whole egg; 1 1/2 cups sugar; 3/4 cup freshly squeezed lemon juice; 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces

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

Makes 2 1/2 cups

Yield

Ingredients

7 large egg yolks
1 large whole egg
1 1/2 cups sugar
3/4 cup freshly squeezed lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces

Directions

1. 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.
2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. 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.

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Reviews

585

How would you rate this recipe?

585

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.
Reply
- 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.
Reply
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.
Reply
- 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.
Reply
- 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
Reply
- 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.
Reply
- 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.
Reply
luthchris2

3 MAR, 2017

where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
Reply
Mamaerin

28 AUG, 2015

I love this recipe and was wondering if I could can it? Does anyone know?
Reply
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?
Reply

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