Meyer Lemon Curd for Martha's Anniversary Cake

Martha's Meyer Lemon Anniversary Cake Assembly
Makes about 3 1/2 cups

You will need seven cups of curd to complete Martha's Meyer Lemon Anniversary Cake.


  • 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


  1. 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.

  2. 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.

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