Martha Stewart's Ca. 1995 Best Lemon Curd

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




  • 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.).
  • 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!
  • 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.
  • Add the rind, continue stirring until well-blended.
  • Transfer to whatever storage container you want: either a large one or several samll ones.
  • Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
  • Variations:.
  • Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
  • Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
  • Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.