Classic Lemon Curd from Martha Stewart

Lemon Curd

On an earlier post, the one on Almond Praline, I spoke of a master plan to make ahead components of a showstopper of a dessert, Roasted Pears with Lemon Cream and Maple Caramel Syrup. This gorgeous, tart, sunny lemon curd is just one component but also stands on its own as a fantastic recipe.

Lemon Curd

Lemon Curd

You can always count on Martha Stewart for putting out reliable, workhorse recipes for kitchen staples like this. I’ve made a slightly different Lemon Curd in the past, but don’t have access to all my recipes because I’m at my folk’s house – but I think this one may very well replace my old.

The flavor is gorgeous, not overly tart but not too sweet. While I’m gently stirring part of this Lemon Curd into whipping cream to serve with a dessert, I’ve used the rest to spread on scones. Yum! Of course, Lemon Curd can be used in many ways: a cake topping or filling, or a spread for anything from toast to English muffins, but please try to refrain from imbibing in spoonfuls straight from the fridge!

Lemon Curd

Lemon Curd

Now Martha did fall down on a couple of points:

  • She stated that the curd can be kept in the fridge for several days, which it can, but in the body of her recipe, she stated two days. I think her lawyers became involved and with the growing concern over egg safety gave a much shorter window of time. Use your good judgement.
  • She also didn’t mention straining the Lemon Curd. While I’ve always strained the final product, a reviewer put forth a new to me idea – just strain the egg yolks! That way all the tart lemon zest remains behind. It wasn’t much fun to strain the eggs up front, but I liked the final result very well. You’ll want to use a very fine grater for the lemon, but a microplane grater worked very well.

Whether you’re making Lemon Curd as a part of my dessert or looking for a great recipe for another use, be sure to bookmark or pin this recipe. Its a keeper!

Lemon Curd

Lemon Curd

Lemon Curd

  • Difficulty: easy
  • Print

  • 3 large egg yolks, strained
  • Zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small, heavy saucepan. Whisk to combine. Set over medium heat, and stir nearly constantly with a whisk, making sure to stir corners and bottom of pan. Cook until mixture is thick enough to coat back of spoon, leaving a distinct line that doesn’t fill in when swiped with a finger, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring until consistency is smooth. Transfer mixture to a small bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

Note: Either strain the eggs yolks before combining with other ingredients or push the lemon curd through a strainer after the lemon curd is cooked to remove any of the chalazae, the white stringiness attached to the yolk.

Makes about 1 cup.

From the kitchen of, adapted from Martha Stewart

Let’s talk about how to save money/time on lemon curd:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

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Tonight, I’ll be linking up to Throwback Thursday No 15,  Thanksgiving Edition, of which I am now (Yay!) a cohost! Stop over and see all the great recipes and party ideas (Push the little blue rectangle) and check out the other co-hosts, too: Quinn of Dad Whats for Dinner & Alli of Tornadough who started it all and Meaghan from 4 Sons are Us. See ya

I’m also dropping by to Angie’s Fiesta Friday no. 94! I’ve already seen some of the great recipes featured there this week! Wow! Thank you, Angie, for putting on this extravaganza! Also thanks to the co-hosts, Judi @ cookingwithauntjuju and Stef @ The Kiwi Fruit!

I’ll bring this by to Freedom Fridays, too, hosted by Love Bakes Good Cake (that’s so true, isn’t it?) She’s teamed up with My Turn for us and With a Blast to bring you the best “no rules” party around!

I’ll also be linking to Saucy Saturdays No 20 – a food and craft link party extraordinaire!!

25 thoughts on “Lemon Curd

  1. Susan Short

    Made this today! Filled my Pavlova with it along with fresh raspberries and whipped cream. So smooth and delicious. Full of flavor. You can always trust Martha!!

    • Hi Liz, what usually causes the problem for me is the white stringy part of the egg that attaches to the yolk. Technically it is probably part of the “white” of the egg but unlike the rest of the white part, it doesn’t always fall away when the egg is separated. It turns hard and lumpy when heated. I just did a little bit of googling on it and it turns out some cooks don’t strain at all, they just pluck that white stuff off the yolk…hmmm.

  2. Yum – lemon curd – my hubby would eat this by the spoonful 🙂 Thanks for sharing and I like how you give recipes for the different components of a recipe. I sometimes do that as well – Happy FF and thanks for coming to the party!

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