Food & Cooking Recipes Dessert & Treats Recipes Lemon Curd for Puff Pastry Eggs Be the first to rate & review! 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 August 1, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Use to make Puff Pastry Eggs. Ingredients 8 large egg yolks Finely grated zest of 2 lemons ½ cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons) 1 cup sugar ⅛ teaspoon salt 1 ¼ sticks (10 tablespoons) unsalted butter, cold, cut into pieces Directions Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring, until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day. Rate it Print