Egg Yolk Lemon Curd

Lemon curd made with egg yolks only is thick and clinging to a spoon.

Lemon curd with egg yolks instead of whole eggs is incredibly rich and extra thick. It is a tangy, sweet, velvety curd that is almost like a citrus custard. It is insanely addictive and a definite crowd pleaser.

Slather it on scones, shortbread, and French toast, or use it as a filling for a cake or pie. You can even swirl it into yogurt, ice cream, and even cheesecake to make an extraordinary dessert.

Using egg yolks only makes it extra thick, so it is perfect to use as a cake filling.

4.87 from 38 votes

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: -¼ cups

Calories: 196kcal

Author: Dahn Boquist

Ingredients

5 large egg yolks 93 grams
¾ cup sugar 150 grams
6 tablespoons butter softened (85 grams)
½ cup lemon juice 125 grams
zest from one lemon
⅛ teaspoon salt

Instructions

Set a strainer over a bowl and keep it readily available near the stove.
In a heavy non-reactive saucepan, beat the egg yolks, sugar, and butter until well blended (beating the egg yolks into the butter and sugar will help prevent the eggs from curdling and clumping).
Stir in the lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, for about 10 to 12 minutes until thickened and has a glossy appearance. Try not to let the mixture come to a boil, if it begins to boil remove it from the heat for a bit, then return it to a lower heat. The curd should cling to a spoon or spatula and leave a trail if you run your finger through it.
Pour it into the strainer and press it with the back of a spoon. Discard the lemon zest and any lumps that are left behind in the strainer.
Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled completely.

Notes

Cook the curd slowly to prevent it from curdling and getting lumpy.

For a much thicker curd, stir 1 tablespoon of cornstarch into the sugar, before you add the rest of the ingredients. It is helpful when you want to use the lemon curd as a cake filling because it makes the curd a little thicker and holds up well to heavy cakes like butter cakes. However, even without cornstarch, this recipe works well as a cake filling.

Ingredients amounts for 4 egg yolks

4 egg yolks
⅔ cup
5 tablespoons butter
⅓ cup lemon juice
zest of 1 lemon and pinch of salt

Ingredient amounts for 6 egg yolks

6 egg yolks
¾ cup + 2 tablespoons sugar
7 tablespoons butter
½ cup lemon juice + 1 tablespoon
zest of 1 lemon and ¼ teaspoon salt

Nutrition