![]() 3) A second straining removes any possibility of "scrambled eggs" from your curd! 4) Adding the chilled butter, cut into pieces, to the eggs does two things: it rapidly cools down the curd so it doesn't continue to cook and also the buttery flavour is not changed by cooking with the yolks! 5) Adding the zest after the curd is cooled creates a smooth, flavourful but not bitter curd!Īre these steps too many for some people? Oh, I'm sure of it, especially the straining steps. Cooked zest just becomes more bitter, even without the white pith. 2) Cooking the mixture WITHOUT the zest creates a "softer", less bitter curd. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying "THIS IS THE WORLD'S BEST LEMON CURD!!!" I've never tried another recipe since, even Martha's "New & Improved" curd recipes, where she seems to have forgotten what she taught us fans of hers, so many years ago.Īccording to the article, the reasons why THIS curd recipe is so superior is the following:1) Beating the egg yolks until rich yellow and then straining the first time creates a smooth, albumen-free base. Too thick, too tart and short shelf life for the very high price. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the "where's/how's/and what not to do's" with regards to lemon curd. More about "lemon tart recipe martha stewart recipes" Using a small kitchen torch held at a 90-degree angle, move flame back and forth 3 inches from surface of meringue until it starts to brown (or broil 6 to 8 inches from heat source, about 1 minute).
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