Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Easy Lemon Curd 3.3 (188) 21 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 12, 2021 Rate PRINT Share Prep Time: 20 mins Total Time: 20 mins Yield: 2 cups Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts. Cook Mode (Keep screen awake) 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 Directions In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. Cook's Notes To store, refrigerate in an airtight container, up to 2 weeks. Originally appeared: Everyday Food, September 2009 Rate It PRINT