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Lemon Curd

Recipe information

  • Yield

    Makes 1 3/4 cups

Ingredients

6 large egg yolks
1 tablespoon finely grated lemon zest plus 1/2 cup fresh lemon juice (from 3 lemons)
3/4 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces

Preparation

  1. Whisk together yolks, zest, juice, sugar, and salt in a heavy saucepan. Bring to a simmer over medium heat, whisking constantly. Cook until thickened, 8 to 10 minutes. Strain through a fine sieve into a bowl. Whisk in butter, one piece at a time, until smooth. Press plastic wrap directly onto surface, and refrigerate until cold, 1 hour or up to 1 day.

Martha Stewart's New Pies and Tarts
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