Passover Lemon Curd

Name: Passover Lemon Curd
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

January 26, 2012

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

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.

TagsSpreads Jewish Lemon Citrus Fruit Snack Nut Free Vegetarian Dairy Free Gluten Free Make Ahead 5 Ingredients or Fewer Simmer Electric Mixer Passover Cookbooks

Recipe notes

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