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Lemon Curd for Lemon Poppy Seed Cake

Use this recipe when making our Lemon Poppy Seed Cake.

  • Yield: Makes about 7 cups

Source: Martha Stewart Weddings, Spring 2006


  • Grated zest of 5 lemons (about 4 tablespoons), plus 1 3/4 cups fresh lemon juice (about 11 lemons total)
  • 10 large eggs, plus 5 large egg yolks
  • 1 3/4 cups sugar
  • 1 3/4 cups (3 1/2 sticks) cold unsalted butter, cut into pieces


  1. Whisk together lemon zest and juice, eggs, egg yolks, and sugar in a large, heavy saucepan. Cook, stirring constantly with a wooden spoon, over medium-low heat until mixture thickens, 12 to 15 minutes. Remove from heat, and stir in butter, 1 piece at a time, until melted. Transfer to a medium bowl. Cover with plastic wrap, pressing it directly on surface. Refrigerate until chilled, up to 1 day.

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