Food & Cooking Recipes Dessert & Treats Recipes Meyer Lemon Curd for Martha's Anniversary Cake 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 April 1, 2020 Print Share Share Tweet Pin Email Yield: Makes about 3 1/2 cups You will need seven cups of curd to complete Martha's Meyer Lemon Anniversary Cake. Ingredients 16 large egg yolks Zest of 4 Meyer lemons, plus 1/2 cup fresh Meyer lemon juice ½ cup fresh lemon juice 2 cups sugar ¼ teaspoon salt 1 ¼ cups (2 ½ sticks) cold unsalted butter, cut into pieces Directions Whisk egg yolks, zest, lemon juices, and sugar in a medium-size, heavy saucepan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of spoon, 8 to 10 minutes. Remove from heat. Add salt and butter, whisking until smooth. Pour through a fine sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until firm and cold, at least 1 hour and up to 1 day. Print