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Lemon Curd
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
7 large egg yolks
1 large whole egg
1 1/2 cups sugar
3/4 cup freshly squeezed lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
Gallery
Lemon Curd
Credit:
Gentl and Hyers
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Lemon Curd
Credit:
Gentl and Hyers
Lemon Curd
Credit:
Gentl and Hyers
Lemon Curd
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 7 large egg yolks
- 1 large whole egg
- 1 1/2 cups sugar
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to 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.
Reviews (24)
Add Rating & Review
584 Ratings
5 star values:
120
4 star values:
111
3 star values:
195
2 star values:
120
1 star values:
38
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Reviews (24)
Add Rating & Review
584 Ratings
5 star values:
120
4 star values:
111
3 star values:
195
2 star values:
120
1 star values:
38
Add Rating & Review
584 Ratings
5 star values:
120
4 star values:
111
3 star values:
195
2 star values:
120
1 star values:
38
584 Ratings
5 star values:
120
4 star values:
111
3 star values:
195
2 star values:
120
1 star values:
38
584 Ratings
5 star values:
120
4 star values:
111
3 star values:
195
2 star values:
120
1 star values:
38
- 5 star values:
- 120
- 4 star values:
- 111
- 3 star values:
- 195
- 2 star values:
- 120
- 1 star values:
- 38
Martha Stewart Member
Rating: 4 stars
07/17/2018
I have just made this recipe. I zested three medium lemons and then juiced them and got 3/4 cup juice. I added the zest along with the juice and sugar. I used eight egg yolks left over from a meringue extravaganza, and no egg white. It is very tasty and is cooling in the fridge now. I would have given it five stars if the recipe had been more complete, as mentioned by others.
Martha Stewart Member
Rating: 1 stars
05/09/2018
The ingredients are showing a whole egg but the directions do not show it.
It took at least 10 min. for it to thicken up to coat the back of a spoon.
Did not yield the amount stated.
Martha Stewart Member
Rating: 1 stars
02/01/2018
It doesn't give the complete recipe. Such as how much zest, when do you add the whole egg, the salt amount??? I would like to make this but I have too many questions.
Martha Stewart Member
Rating: Unrated
07/01/2017
How much lemon zest? It also doesn't say where the full egg goes, assuming it is with yolks.
Martha Stewart Member
Rating: Unrated
05/27/2017
I did not see where the w[filtered] egg is added. I suppose it is with the egg yolks?
Warm wishes, Leona
Martha Stewart Member
Rating: 3 stars
05/02/2017
I'm curious about the w[filtered] egg. It is nowhere in the directions. And how much lemon zest because that is in the directions.
Martha Stewart Member
Rating: 5 stars
04/17/2017
Best lemon I ever made. Loved it thank-you.
Martha Stewart Member
Rating: Unrated
03/03/2017
where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
Martha Stewart Member
Rating: 5 stars
08/28/2015
I love this recipe and was wondering if I could can it? Does anyone know?
Martha Stewart Member
Rating: Unrated
11/10/2013
just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?
Martha Stewart Member
Rating: Unrated
03/29/2013
I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...
Martha Stewart Member
Rating: Unrated
12/30/2012
tasty lemon curd! My only complaint is that the recipe did not yield the stated amount of 1.5c. I recommend doubling the recipe if that is your desired amount.
Martha Stewart Member
Rating: Unrated
05/14/2010
One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.
Martha Stewart Member
Rating: Unrated
04/12/2010
Yes, Bubental. You could freeze the lemon curd for up to a year.
Martha Stewart Member
Rating: Unrated
04/12/2010
Lemon curd is delicious spooned over Fage or homemade plain yogurt. YUM!
Martha Stewart Member
Rating: Unrated
03/31/2009
could we also freez
Martha Stewart Member
Rating: Unrated
03/31/2009
could I also freeze this lemon curd?
Martha Stewart Member
Rating: Unrated
03/10/2009
Try this with Meyer Lemons. Oh, it's heavenly!
Martha Stewart Member
Rating: Unrated
08/03/2008
ALWAYS TAKE NOTE OF HOW MUCH THE RECIPE WILL MAKE, AND IF YOU NEED MORE, JUST DOUBLE THE RECIPE.
Martha Stewart Member
Rating: Unrated
05/18/2008
Love the cake,love the curd, but it is a good idea that when you file this recipe, type the curd recipe doubled.
jean wood
Martha Stewart Member
Rating: Unrated
04/04/2008
Whipped up Heavy Whipping Cream and folded it with the cooled Lemon Curd. Then layered the lemony mixture between layers of white cake and fresh strawberries. Yummy! Next tIme I think I will make with layers of Lemon curd and the lemony whipped cream. Oh the lemony goodness! It was so hard not to eat it all with a spoon, and only limiting myself to licking the bowls, spoons, and pots! Why have I not discovered Lemon Curd sooner!?
Martha Stewart Member
Rating: 4 stars
07/17/2018
I have just made this recipe. I zested three medium lemons and then juiced them and got 3/4 cup juice. I added the zest along with the juice and sugar. I used eight egg yolks left over from a meringue extravaganza, and no egg white. It is very tasty and is cooling in the fridge now. I would have given it five stars if the recipe had been more complete, as mentioned by others.
Rating: 4 stars
Rating: 1 stars
05/09/2018
The ingredients are showing a whole egg but the directions do not show it.
It took at least 10 min. for it to thicken up to coat the back of a spoon.
Did not yield the amount stated.
Rating: 1 stars
Rating: 1 stars
02/01/2018
It doesn't give the complete recipe. Such as how much zest, when do you add the whole egg, the salt amount??? I would like to make this but I have too many questions.
Rating: Unrated
07/01/2017
How much lemon zest? It also doesn't say where the full egg goes, assuming it is with yolks.
Rating: Unrated
Rating: Unrated
05/27/2017
I did not see where the w[filtered] egg is added. I suppose it is with the egg yolks?
Warm wishes, Leona
Rating: 3 stars
05/02/2017
I'm curious about the w[filtered] egg. It is nowhere in the directions. And how much lemon zest because that is in the directions.
Rating: 3 stars
Rating: 5 stars
04/17/2017
Best lemon I ever made. Loved it thank-you.
Rating: 5 stars
Rating: Unrated
03/03/2017
where does the w[filtered] egg come into play?! The recipe makes no mention of it.....
Rating: 5 stars
08/28/2015
I love this recipe and was wondering if I could can it? Does anyone know?
Rating: Unrated
11/10/2013
just tried it out. its texture and taste are great but it is a bit too eggy for me. i wonder if i reduce the eggs, would i get the same concentration?
Rating: Unrated
03/29/2013
I doubled this recipe and got 2 cups. Very easy, although I used a double boiler to be safe...
Rating: Unrated
12/30/2012
tasty lemon curd! My only complaint is that the recipe did not yield the stated amount of 1.5c. I recommend doubling the recipe if that is your desired amount.
Rating: Unrated
05/14/2010
One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.
Rating: Unrated
04/12/2010
Yes, Bubental. You could freeze the lemon curd for up to a year.
Lemon curd is delicious spooned over Fage or homemade plain yogurt. YUM!
Rating: Unrated
03/31/2009
could we also freez
could I also freeze this lemon curd?
Rating: Unrated
03/10/2009
Try this with Meyer Lemons. Oh, it's heavenly!
Rating: Unrated
08/03/2008
ALWAYS TAKE NOTE OF HOW MUCH THE RECIPE WILL MAKE, AND IF YOU NEED MORE, JUST DOUBLE THE RECIPE.
Rating: Unrated
05/18/2008
Love the cake,love the curd, but it is a good idea that when you file this recipe, type the curd recipe doubled.
jean wood
Rating: Unrated
04/04/2008
Whipped up Heavy Whipping Cream and folded it with the cooled Lemon Curd. Then layered the lemony mixture between layers of white cake and fresh strawberries. Yummy! Next tIme I think I will make with layers of Lemon curd and the lemony whipped cream. Oh the lemony goodness! It was so hard not to eat it all with a spoon, and only limiting myself to licking the bowls, spoons, and pots! Why have I not discovered Lemon Curd sooner!?
All Reviews for Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
