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Passover Lemon Curd

Recipe information

  • Yield

    Makes 1 3/4 cups

Ingredients

2 large eggs plus 6 large egg yolks
1 cup sugar
Pinch of salt
Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

Preparation

  1. Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSpreadsJewishLemonCitrusFruitSnackNut FreeVegetarianDairy FreeGluten FreeMake Ahead5 Ingredients or FewerSimmerElectric MixerPassoverCookbooks
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