This delicious lemon curd recipe by Martha Stewart is quick, creamy, and bursting with citrusy flavor. Perfect for a simple dessert topping, filling for pastries, or spreading on toast, it’s made with just a handful of common ingredients. Its silky texture and tangy sweetness make it a versatile treat everyone will love!
Recipe Ingredients:
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus ⅔ cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- ¼ teaspoon coarse salt
- 1 ¼ sticks unsalted butter (10 tablespoons), cut into ½-inch pieces
How To Make Lemon Curd Recipe?
- Combine ingredients: In a medium saucepan (off heat), whisk together sugar, lemon zest, and egg yolks. Gradually whisk in lemon juice and salt.
- Heat and thicken: Add butter and place the saucepan over medium-high heat. Cook, whisking constantly, until the butter melts and the mixture thickens enough to coat the back of a spoon. Small bubbles should form around the edges, about 5 minutes. Avoid boiling.
- Strain and cool: Remove from heat and continue whisking briefly. Pour the curd through a fine-mesh sieve into a glass bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool.
Recipe Tips
- Use fresh lemons: Always use freshly squeezed lemon juice and zest for the best flavor. Bottled juice won’t give the same bright and tangy taste.
- Whisk constantly: To avoid curdling the eggs, keep whisking the mixture while cooking. This ensures a smooth and creamy texture.
- Don’t boil the curd: Cook the mixture gently until it thickens. Boiling can cause the eggs to scramble.
- Strain the curd: Pour the cooked curd through a fine-mesh sieve to remove any lumps or zest for a silky finish.
- Chill properly: Cover the curd with plastic wrap touching the surface to prevent a skin from forming. Let it cool completely before using.
How To Store Leftovers
- Refrigerate: Let the lemon curd cool to room temperature. Transfer it to an airtight container and refrigerate for up to 1 week.
- Freeze: Lemon curd can be frozen for up to 3 months. Cool it completely, then store it in a freezer-safe container, leaving a little space for expansion. Thaw in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 tablespoon (20g)
- Calories: 62
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 34mg
- Sodium: 3mg
- Potassium: 10mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
Check out More Recipes:
- Martha Stewart Creme Brulee
- Martha Stewart Lemon Squares
- Martha Stewart Blueberry Pie
- Martha Stewart Zucchini Bread
- Martha Stewart Lemon Pound Cake
Martha Stewart Lemon Curd
Description
This delicious lemon curd recipe by Martha Stewart is quick, creamy, and bursting with citrusy flavor. Perfect for a simple dessert topping, filling for pastries, or spreading on toast, it’s made with just a handful of common ingredients. Its silky texture and tangy sweetness make it a versatile treat everyone will love!
Ingredients
Instructions
- Combine ingredients: In a medium saucepan (off heat), whisk together sugar, lemon zest, and egg yolks. Gradually whisk in lemon juice and salt.
- Heat and thicken: Add butter and place the saucepan over medium-high heat. Cook, whisking constantly, until the butter melts and the mixture thickens enough to coat the back of a spoon. Small bubbles should form around the edges, about 5 minutes. Avoid boiling.
- Strain and cool: Remove from heat and continue whisking briefly. Pour the curd through a fine-mesh sieve into a glass bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool.
Notes
- Use fresh lemons: Always use freshly squeezed lemon juice and zest for the best flavor. Bottled juice won’t give the same bright and tangy taste.
- Whisk constantly: To avoid curdling the eggs, keep whisking the mixture while cooking. This ensures a smooth and creamy texture.
- Don’t boil the curd: Cook the mixture gently until it thickens. Boiling can cause the eggs to scramble.
- Strain the curd: Pour the cooked curd through a fine-mesh sieve to remove any lumps or zest for a silky finish.
- Chill properly: Cover the curd with plastic wrap touching the surface to prevent a skin from forming. Let it cool completely before using.
Martha Stewart Lemon Curd