Egg Yolk Lemon Curd

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

4.87 from 38 votes

Egg yolks give this lemon curd a thicker, creamier texture with bright, tangy flavor. It’s perfect for scones and shortbread, and sturdy enough to use as a cake, tart, or pie filling.

Prep Time10

Cook Time12

Total Time22

Course: Desserts

Cuisine: American

Keyword: lemon curd, lemon curd cake filling, lemon curd with egg yolks, thick lemon curd

Servings: servings

Author: Dahn Boquist

Ingredients

5 egg yolks 93 grams
¾ cup granulated sugar 150 grams
6 tablespoons butter softened (85 grams)
½ cup fresh lemon juice 125 grams
zest from 1 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 10 to 12 minutes, until the curd thickens and turns glossy. Keep the heat gentle and try not to let it boil. If it starts to bubble, pull it off the heat for a minute, then return it to a lower temperature. The curd is ready when it coats the back of a spoon or spatula and leaves a clear trail when 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

Yield & nutrition note: This recipe makes 1¼ cups of lemon curd. Nutrition is calculated using a 2-tablespoon serving size.

Cook low and slow: Keep the heat gentle and stir constantly so the curd thickens smoothly without curdling or turning lumpy.

Optional thickener: For a thicker curd, whisk 1 tablespoon cornstarch into the sugar before adding the other ingredients. This helps the curd hold up as a cake filling, especially for heavier cakes like butter cakes, but it still works well as a filling without it.

Nutrition