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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
Print Recipe
4.45 from 129 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.
Prep Time30 mins
Bake Time10 mins
Total Time40 mins
12 servings

Ingredients

  • 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)

Instructions

  • 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.

Equipment

My Book
Fine Mesh Strainers
Microplane

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Notes

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

Nutrition

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




Jackie

Tuesday 29th of November 2022

I can't believe I made this so easily with such success. Texture is velvety smooth. Consistency is right on. Instructions made it clear what to do when. I will try less sugar next time like the one reviewer as it's a bit sweet for me. Thank you for this!

melissa

Friday 15th of April 2022

Ah-mazing! I made 2 pavlovas and was looking for a lemon curd recipe - so much less challenging than stirring over a double boiler!

I doubled the recipe and am looking forward to serving up tomorrow!

Thankyou++

Liz Heap

Tuesday 8th of February 2022

Oh dear.. What did I do wrong ? I made the lemon curd, exactly as per instructions until small bubbles appeared on the surface. I then, as instructed, incorporated the butter, but it looks exactly like custard. It did not become translucent, not did any foam appear on the surface ?? Can someone advise PLEASE ?

Eileen Gray

Tuesday 8th of February 2022

I think you didn't cook the curd long enough and jumped the gun on adding the butter. The instructions read "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."

Suzanne Mendez

Sunday 6th of February 2022

Excellent recipe! I cut it down since I only had 2 egg yolks I needed to use, and it still worked very nicely!

Lilly Naveh

Wednesday 5th of January 2022

Excellent recipe with clear instructions. Great use for extra egg yolks. Used less sugar as I like my curds on the tart side