Food & Cooking Recipes Breakfast & Brunch Recipes Lemon Curd 3.3 (584) 24 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 31, 2017 Print Rate It 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. Rate it Print