Lemon Curd for Passover

Name: Lemon Curd for Passover
Ingredients: 8 large egg yolks; 0.75 cup sugar; 0.5 cup plus 2 tablespoons, freshly squeezed lemon juice; 3 tablespoons grated lemon zest; 1 pinch salt; 1 teaspoon potato starch; 8 tablespoons (1 stick) margarine, cut into 12 pieces

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By

Martha Stewart Test Kitchen

Updated on February 26, 2020

Yield:

Makes 1 3/4 cups

Use four of the remaining egg whites from this recipe to make the meringue for our Strawberry Lemon Trifle.

Ingredients

8 large egg yolks
¾ cup sugar
½ cup plus 2 tablespoons, freshly squeezed lemon juice
3 tablespoons grated lemon zest
1 pinch salt
1 teaspoon potato starch
8 tablespoons (1 stick) margarine, cut into 12 pieces

Directions

Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.

Cook's Notes

Let cool and store in the refrigerator up to 2 days.

Originally appeared: Martha Stewart Living, April 1998