Martha Stewart Best Lemon Curd

Martha Stewart best lemon curd is an easy tangy dessert spread made with fresh lemon juice, egg yolks and butter, ready in 90 minutes including chilling. Save this easy dessert with few ingredients for Easter brunch, spring parties or summer tartlets, because it cooks in one pot with no double boiler.

Whisk the mixture nonstop while it simmers, because the eggs sit right on the heat and need constant movement. Stop for even a moment and you'll get scrambled bits instead of a silky curd.

Martha skips the double boiler and the tempering that traditional lemon curd demands, so everything goes straight into one pot over medium heat. She also strains the finished curd through a fine-mesh sieve, which catches any zest or cooked egg white and leaves it nicely smooth.

Martha Stewart Best Lemon Curd

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

85

kcal

A whole egg plus extra yolks gives this curd a rich, spoonable body that firms up as it chills. Straining and pressing plastic wrap on the surface keeps it glossy and free of skin.

Ingredients

• 1/2 cup sugar
  

• 1/4 teaspoon kosher salt (we use Diamond Crystal)
  

• 1 large egg, plus 3 large yolks
  

• 1 1/2 teaspoons finely grated lemon zest, plus ⅓ cup fresh juice (from 2 lemons)
  

• 3 to 4 tablespoons unsalted butter
  

Directions

• Whisk the base: Whisk 1/2 cup sugar and 1/4 teaspoon kosher salt together in a nonreactive pot, such as enameled or stainless steel. Then whisk in 1 large egg and 3 large yolks, followed right away by 1 1/2 teaspoons lemon zest and 1/3 cup fresh lemon juice.
• Cook until thick: Set the pot over medium heat and bring it to a simmer, whisking constantly. It's ready in about 5 minutes, once it's bubbling in the center and thickened.
• Add the butter: Take the pot off the heat and whisk in 3 to 4 tablespoons unsalted butter. Use 4 tablespoons for a thicker curd or 3 for a thinner one that works as a sundae topping.
• Strain the curd: Pour the curd through a fine-mesh sieve set over a bowl. That removes any zest and cooked pieces of egg white, so the texture stays smooth.
• Cool the curd: Press a piece of plastic wrap directly on the surface, then let it cool completely, about 20 minutes. The wrap keeps a skin from forming while it sits.
• Chill and store: Refrigerate the curd for at least 1 hour, until thickened and cold. Keep it in an airtight container for up to 1 week, or freeze it for up to 2 months.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make lemon curd firmer for layering in cakes?

Dissolve 1/2 teaspoon unflavored gelatin in 2 tablespoons cold water. Stir that into the thickened curd before you add the butter, and it will set up firm enough to hold between cake layers.

Can I make orange or lime curd with this recipe?

Yes, the same method works with other citrus. For orange curd, replace half the lemon juice with fresh orange juice and use all orange zest. For lime curd, swap in lime juice and zest for all of the lemon.

How long does lemon curd keep?

In an airtight container, it keeps in the fridge for up to 1 week. For longer storage, freeze it in an airtight container for up to 2 months and thaw it in the fridge overnight.

Why do I need a nonreactive pot?

Lemon juice is acidic and can pick up a metallic taste from reactive pans like aluminum or unlined copper. An enameled or stainless steel pot keeps the flavor clean and the color bright yellow.

What's the most common mistake with lemon curd?

Walking away from the stove is the big one, since the eggs scramble quickly without constant whisking. If a few bits do form, the fine-mesh sieve will catch them, so don't skip the straining.