Egg Yolk Lemon Curd

4.9(38)

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.

·published 2016-10-13

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AmericanDessert

Servings

['10', '10 servings']

Total time

22 min

prep 10 min

Calories / serving

150 kcal

Ingredients (6)

serves

5 egg yolks (93 grams)egg
¾ cup granulated sugar (150 grams)
6 tablespoons butter (softened (85 grams))butter
½ cup fresh lemon juice (125 grams)lemon
zest from 1 lemonlemon
⅛ teaspoon saltsalt

Instructions (5 steps)

01Set a strainer over a bowl and keep it readily available near the stove.
02In 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).
03Stir 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.
04Pour 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.

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Rich recipe — supports nutrition-aware planning.