Food & Cooking Recipes Dessert & Treats Recipes Lemon Curd for Red Currant and Lemon Tartlet 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This lemon curd is for the Red Currant and Lemon Tartlets recipe. Ingredients 6 large egg yolks ¾ cup sugar ½ cup freshly squeezed lemon juice (from 4 lemons) Grated zest of 2 lemons 8 tablespoons (1 stick) cold unsalted butter, cut into pieces Directions Combine egg yolks, sugar, lemon juice, and zest in a small saucepan. Whisk to combine. Cook, stirring constantly, for 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not allow the mixture to boil. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until smooth. Strain mixture through a fine sieve into 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. Cook's Notes Store lemon curd refrigerated in an airtight container up to 2 days. Rate it Print