Luscious Lemon Curd Delight
This exquisite lemon curd recipe, inspired by Martha Stewart's iconic 1995 version, elevates the classic treat into a luxurious experience. Crafting this delightful combination of zesty lemons and rich butter culminates in a velvety-smooth curd that is both teasingly tart and perfectly balanced. Ideal for indulging pâtisserie-style desserts, spreading atop freshly baked scones, or even as a filling in tarts and pastries, this curd embodies simplicity with an impressive gourmet flair. The meticulous steps of straining and cooling ensure a silky texture free of any unpleasant bitter notes, transforming the act of creating lemon curd into a flavorful art form. Once you've tried this version, you'll realize that store-bought curds pale in comparison. It's worth every bit of the effort for a product that's far superior in taste and texture.
N/A
Servings
79
Calories
5
Ingredients
Ingredients
Egg yolks
6 (beaten)
Sugar
1 cup
Fresh lemon juice
1/2 cup (strained)
Unsalted butter
1/2 cup (COLD and cut into small pieces)
Lemon rind
1 tablespoon (grated)
Instructions
1
In a medium bowl, beat the egg yolks until they are well blended and reach a vibrant lemon yellow color.
2
Strain the egg yolks through a fine sieve into a medium-sized heavy saucepan to eliminate any bits of shells or albumen, ensuring a smooth base for your curd.
3
Add sugar and freshly strained lemon juice to the saucepan with the yolks, stirring to combine the ingredients evenly.
4
Cook over low heat, stirring constantly with a wooden spoon for about 10-15 minutes. Be patient, as rushing this process may cause the eggs to curdle.
5
Continue to cook until the mixture thickly coats the back of the spoon, then promptly remove it from heat.
6
Immediately pour the curd mixture through another sieve into a heatproof 4-cup measuring cup to catch any tiny 'scrambled egg' bits.
7
While the curd is still warm, incorporate the chilled butter pieces, stirring until fully melted and the mixture is smooth. This will help cool the curd and retain its buttery flavor.
8
After that, add the grated lemon rind and continue to stir until it is well-blended.
9
Carefully transfer the finished lemon curd into your desired storage containers—either a single large container or several smaller jars for easy serving.
10
Refrigerate the curd immediately for the best quality, where it will keep for about two weeks.
Nutrition Information
5.6g
Fat
6.7g
Carbs
1.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luscious Lemon Curd Delight?
It is a velvety-smooth, rich citrus spread made from egg yolks, sugar, fresh lemon juice, butter, and grated lemon rind.
Who inspired this specific lemon curd recipe?
This recipe is inspired by Martha Stewart's iconic version from 1995.
How many egg yolks are required for this recipe?
The recipe requires 6 beaten egg yolks.
What type of butter should I use?
You should use 1/2 cup of unsalted butter that is cold and cut into small pieces.
How much lemon juice is needed?
The recipe calls for 1/2 cup of freshly strained lemon juice.
Why do I need to strain the egg yolks before cooking?
Straining eliminates any bits of shells or albumen, ensuring a perfectly smooth base for the curd.
What is the recommended cooking temperature?
The curd should be cooked over low heat to prevent the eggs from curdling.
How long does it take to cook the lemon curd?
It takes about 10-15 minutes of constant stirring over low heat.
How can I tell when the lemon curd is finished cooking?
The mixture is ready when it thickly coats the back of a wooden spoon.
Why should I strain the mixture again after cooking?
Straining after cooking catches any tiny 'scrambled egg' bits that may have formed during the heating process.
When should I add the butter to the mixture?
Add the cold butter pieces while the curd is still warm, immediately after the second straining.
What does adding cold butter to the warm curd do?
It helps cool the curd while incorporating a rich, buttery flavor and ensuring a smooth texture.
At what point do I add the lemon rind?
The grated lemon rind is added and stirred in after the butter has fully melted and the mixture is smooth.
How should the finished lemon curd be stored?
It should be transferred to storage containers and refrigerated immediately.
How long does homemade lemon curd stay fresh?
When kept in the refrigerator, the lemon curd will last for about two weeks.
How many calories are in a serving of this lemon curd?
There are approximately 79 calories per serving.
What is the fat content per serving?
Each serving contains 5.6g of fat.
How many carbohydrates are in this recipe?
There are 6.7g of carbohydrates per serving.
How much protein does this lemon curd contain?
It contains 1.2g of protein per serving.
What can I serve with Luscious Lemon Curd Delight?
It is perfect for spreading on freshly baked scones, filling tarts, or as a component in pâtisserie-style desserts.
Is this lemon curd sweet or tart?
It is designed to be perfectly balanced—teasingly tart yet sweet.
How many ingredients are in this recipe?
The recipe uses 5 main ingredients: egg yolks, sugar, lemon juice, butter, and lemon rind.
Does this recipe use salt?
No, it specifically calls for unsalted butter and does not list additional salt as an ingredient.
Why is constant stirring necessary during cooking?
Stirring constantly ensures the heat is distributed evenly and prevents the egg yolks from scrambling.
Can I use store-bought lemon juice?
For the best flavor and gourmet quality, freshly squeezed and strained lemon juice is highly recommended.
Is there any fiber in this lemon curd?
Based on the nutritional information provided, this recipe contains no fiber.
What tools do I need for this recipe?
You will need a medium bowl, a fine sieve, a medium heavy saucepan, a wooden spoon, and a heatproof measuring cup.
How much sugar is in the recipe?
The recipe calls for 1 cup of sugar.
Is the lemon rind added before or after cooking?
The grated lemon rind is added at the very end, after the mixture has been removed from heat and the butter is incorporated.
What makes this version superior to store-bought curd?
The meticulous straining, use of fresh zest and juice, and the incorporation of cold butter create a silkier texture and brighter flavor than commercial brands.