Martha Stewart Lemon Curd Recipes

LEMON CURD SPREAD

Steps:

• In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
• Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

MARTHA STEWART'S CA. 1995 BEST LEMON CURD

Steps:

• 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.).
• 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!
• 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.
• Add the rind, continue stirring until well-blended.
• Transfer to whatever storage container you want: either a large one or several samll ones.
• Shelf Life: MUST BE REFRIGERATED! Keeps 2 weeks.
• Variations:.
• Lime Curd: substitute lime juice and increase grated lime peel to 2 tablespoons.
• Orange Curd: Use orange juice, decrease sugar to 2/3 cup. 1 tablespoon orange peel.
• Grapefruit Curd: Use grapefruit juice, same sugar and zest as lemon curd.

LEMON CURD FOR DESSERT CREPES

Steps:

• Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until mixture is smooth.
• Transfer mixture to a medium bowl. Place a sheet of plastic wrap directly on surface to prevent a skin from forming; wrap tightly. Let cool; refrigerate until firm, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

LEMON CURD

Steps:

• Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes.
• Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
• Transfer mixture to a medium 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.

HOMEMADE LEMON CURD

Steps:

• Pass the egg yolks through a strainer to remove any traces of white. Combine the yolks, lemon zest, lemon juice, and sugar in a heavy saucepan. Whisk the mixture to combine, then switch to a wooden spoon. Stir constantly over medium heat, making sure to stir all the sides and edges of the saucepan for even cooking. Cook until the mixture is thick enough to coat the back of a spoon, 20 to 25 minutes.
• Remove the saucepan from heat. Add the butter, one piece at a time, stirring with a wooden spoon to incorporate into a smooth mixture. Transfer to a medium bowl, cover with plastic wrap, and place in the refrigerator until firm and chilled, at least one hour. May be made one day ahead.

LEMON CURD

Steps:

• Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

LEMON CURD FOR WHITE CAKE

Steps:

• Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
• Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.
• Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour.