Egg Yolk Lemon Curd
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.
Servings: 10 servings
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 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
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.
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
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 88mg | Potassium: 25mg | Fiber: 0.04g | Sugar: 15g | Vitamin A: 340IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.3mg
