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Yolks Only Lemon Curd

Yolks Only Lemon Curd! I think you’ll be surprised how easy it is to make this versatile recipe. When it’s time to use up those extra egg yolks, this is what you’ll want to make!

a jar of lemon curd

Lemon curd is one of my favorite go-to ingredients for a wide variety of desserts.

Lemon and other fruit curds are great as a cupcake, tart or pie filling. They can be used as a filling for shortbread or to sandwich French Macarons. Lemon curd is traditional on a scone with clotted cream and is insanely decadent warmed up and poured over ice-cream.

Tips for making and storing Yolks Only Lemon Curd:

  • You can use this recipe to make Meyer Lemon Curd. Meyer lemons usually have more juice so make sure to measure the juice.
  • Always combine the sugar with the yolks before adding the lemon juice. If you add the juice to yolks without the sugar, the acidic juice will “cook” the yolks.
  • The zest has lemon oil which adds a full lemon flavor. After cooking the zest can be strained out since it has already added the flavor.
  • It’s not necessary to cook the curd on a double boiler. You can cook the curd directly on the stove as long as you keep the heat on medium-low and stir constantly to avoid burning.
  • When the curd is ready it should coat the spatula or spoon.
  • The curd will keep for a couple of weeks in the refrigerator and can be frozen for several months.
  • The recipe can be adapted for other citrus fruits. See the notes section of the recipe card.

Try these other fruit Curd recipes:

Still got extra yolks? Check out this collection of recipes that use extra yolks for some more great ideas.

a bowl of ice cream with lemon curd topping

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a jar of lemon curd
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4.49 from 160 reviews

Yolks Only Lemon Curd Recipe

Lemon curd is an incredibly easy to make recipe that is unbelievably versatile in the kitchen. Make this when you've got extra egg yolks to use up. This recipe makes about 3 cups of curd.
Prep Time30 minutes
Bake Time10 minutes
Total Time40 minutes
12 servings


  • 12 oz granulated sugar (1 ½ cups)
  • 6 egg yolks
  • 4 oz lemon juice (½ cup (3-4 lemons))
  • Finely grated zest from all the lemons
  • teaspoon salt
  • 2 oz unsalted butter (4 tablespoons)


  • Thoroughly whisk together the sugar and egg yolks in a medium saucepan. Add the lemon juice, zest and salt.
    12 oz granulated sugar, 6 egg yolks, 4 oz lemon juice, Finely grated zest from all the lemons, ⅛ teaspoon salt
  • Place the butter in a heat proof bowl. Put a fine mesh sieve over the bowl and keep it near the stove.
    2 oz unsalted butter
  • Heat the yolk/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
  • Cook until the curd will coat the back of a wooden spoon and just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
  • Immediately remove from the heat and pour through the sieve over the butter.
  • Stir until the butter is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
  • Refrigerate until completely cooled.


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Meyer Lemon, Lime, Orange, Blood Orange, Pink Grapefruit,

  1. 1/2 cup of juice (about 2-3 meyer lemons, 3-4 limes, 2-3 oranges, 1 grapefruit)
  2. 1 1/4 cup (10 oz) granulated sugar
  3. Zest from the fruits


Serving: 1g | Calories: 174kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 29mg | Potassium: 21mg | Fiber: 0.03g | Sugar: 29g | Vitamin A: 248IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating


Saturday 2nd of September 2023

LOVED this! After making a homemade angel food cake, I had a dozen egg yolks and made a double batch of this. The only thing I did differently is that I shaved strips of lemon peel and cooked it in the curd. I wanted a very smooth curd and removing the strips was much easier than straining would have been.


Saturday 29th of July 2023

the best Lemon Curd I have every made, and I've tried many. Thickened beautifully. I also cut back on the sugar and added a half teaspoon of citric acid. I like it to have a bite to it.


Sunday 4th of June 2023

OMG! This lemon curd is so easy and really good, just a little too sweet for our taste. Next time I will reduce the sugar. I am glad that it freezes well.


Sunday 16th of April 2023

what is the yield on this? "12 servings" isn't...terribly helpful

Eileen Gray

Monday 17th of April 2023

I have to define the number of servings for the nutrition information. Sorry if that isn't helpful. If you add up the listed ingredients it comes to about 2 1/2-3 cups of curd. It should be enough to fill a tart shell.


Monday 3rd of April 2023

This recipe is SO great! Such a bright and beautiful, tangy flavor. I was skeptical about the amount of sugar at first but it’s perfect for my taste. I whisked it constantly and added melted butter slowly towards the end and finished cooking it together and it came out beautifully. I’m using it to layer in between vanilla cake for Easter. Thank you!