Martha Stewart's Ca. 1995 Best Lemon Curd

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READY IN:
40mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy saucepan. (Sieving removes any shells or albumen; heavy saucpan prevents curdling.).
  2. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10-15 minutes. DO NOT HURRY THE PROCESS OR THE EGGS WILL CURDLE!
  3. Cook until the mixture coats the back of a wooden spoon. Remove from heat and immediately pour through another sieve to catch any "scrambled egg bits". Pour into a heat proof 4 cup measuring cup and stir in the cold butter pieces, which cools down the mixture quickly.
  4. Add the rind, continue stirring until well-blended.
  5. Transfer to whatever storage container you want: either a large one or several samll ones.
  6. Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
  7. Variations:.
  8. Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
  9. Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
  10. Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.

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