Ingredients for Martha Stewart's Ca 1995 Best Lemon Curd
- 6 large egg yolks
- 1 cup granulated sugar
- Fresh Lemon Juice
- Unsalted Butter
- Lemon Rind
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How to Make Martha Stewart's Ca 1995 Best Lemon Curd
- In a medium bowl, whisk together the egg yolks until pale yellow and thick. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any stringy bits.
- In a medium saucepan, combine the sugar, lemon juice, and cornstarch. Whisk until the cornstarch is fully dissolved.
- Whisk in the strained egg yolks into the sugar mixture and stir continuously with a heat-resistant spatula or whisk.
- Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of pudding (about 8-10 minutes). Do not boil.
- Remove from heat and immediately strain the curd through a fine-mesh sieve again into a clean bowl.
- Add the chilled butter, cut into small pieces, to the warm curd. Whisk vigorously until the butter is completely melted and incorporated. This will cool the curd quickly and prevent further cooking.
- Stir in the lemon zest until evenly distributed. This step is crucial to ensure maximum flavor impact and avoids bitterness.
- Pour the curd into a clean bowl or container. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours to allow it to fully set and flavors to blend.
- Enjoy your homemade lemon curd! Use it to fill tarts, top cakes, or serve it with scones and biscuits.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
542g
Fat
223g
Carbs
47g
