Martha Stewart Lemon Curd Recipe

Easy Lemon Curd Recipe Martha Stewart

WEBApr 12, 2021 · 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. …

Rating: 5/5(185)
1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
2. 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).
3. 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.

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Martha Stewart's Ca. 1995 Best Lemon Curd Recipe

WEBJun 8, 2010 · Beat the egg yolks until well blended and lemon yellow in colour. Strain the egg yolks through a sieve into a medium-size heavy …

1. 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.).
2. 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!
3. 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.
4. Add the rind, continue stirring until well-blended.

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