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Martha Stewart Member
Rating: Unrated
11/30/2011
P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
Martha Stewart Member
Rating: Unrated
11/30/2011
I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar.
There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.
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Gallery
Miss Muffet’s Lemon Curd
Credit:
Tara Donne
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
4 large egg yolks, plus 1 large egg
1/2 cup sugar
1/3 cup fresh lemon juice (from 4 lemons)
Salt
1 tablespoon unsalted butter
1/2 cup cold heavy cream
Cook's Notes
Curd can be refrigerated overnight. Fold in whipped cream just before using.
Gallery
Miss Muffet’s Lemon Curd
Credit:
Tara Donne
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes about 2 cups
Gallery
Miss Muffet’s Lemon Curd
Credit:
Tara Donne
Miss Muffet’s Lemon Curd
Credit:
Tara Donne
Miss Muffet’s Lemon Curd
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes about 2 cups
Recipe Summary
prep: 20 mins
total: 1 hr 20 mins
Yield: Makes about 2 cups
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 4 large egg yolks, plus 1 large egg
- 1/2 cup sugar
- 1/3 cup fresh lemon juice (from 4 lemons)
- Salt
- 1 tablespoon unsalted butter
- 1/2 cup cold heavy cream
Directions
Whisk egg yolks, egg, sugar, lemon juice, and a pinch of salt in a large heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until pale and thick, 4 to 5 minutes. Strain mixture through a fine sieve into a bowl. Whisk in butter. Cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.
Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Fold whipped cream into lemon curd. Use immediately.
Cook's Notes
Curd can be refrigerated overnight. Fold in whipped cream just before using.
Cook’s Notes
Curd can be refrigerated overnight. Fold in whipped cream just before using.
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/30/2011
P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
Martha Stewart Member
Rating: Unrated
11/30/2011
I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar.
There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.
Reviews (2)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/30/2011
P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
Martha Stewart Member
Rating: Unrated
11/30/2011
I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar.
There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.
Martha Stewart Member
Rating: Unrated
11/30/2011
P.S. For a stronger lemon flavor you can add the zest of one fresh lemon... YUMMMMMMMM
Rating: Unrated
I first fell in love with Lemon curd in Europe so whenever possible, I would pick up a jar.
There are a lot of recipes available, but this recipe is absolutely the best one..its easy and tasty without the bitterness the packaged curd always seem to have. We first made this recipe to put between the layers of a birthday cake, and it was perfect and delicious. Now, I always keep a container in the refridgerator for buttered toast and bagels. Enjoy this one, it's a winner.
All Reviews for Miss Muffet’s Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Miss Muffet’s Lemon Curd
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
