27 Apr Yolk-Only Lemon Curd
I’ll happily orphan an egg white. Want French vanilla ice cream with five, six, even eight yolks? No problem. I’ll just pop the abandoned whites into the freezer and make an angel food cake when the mood strikes. Or maybe some macaroons.
But ask me to strand so much as a single yolk? I get downright uncomfortable. Yolks don’t freeze well. At all. They get gummy and rubbery. I’ve tried mixing them with a little salt or sugar to keep them pliable, but the results are so dubious I end up tossing them.
Over the years, I’ve made a range of curds. Some call for a combination of yolks and whole eggs, but when I’ve just separated a dozen eggs for meringues, I want to use every yolk without having to crack open another carton. This yolk-only lemon curd does just that. The results are rich and thick and silky. The lemon comes through but so does the butter. It’s not too tangy, not too sweet. Best of all, the curd can be frozen, so I don’t mind making a big batch. Double the recipe if you wish. It’s no more work.
As an added bonus you can skip the double boiler and simmering water. After all, there are no temperamental whites to accommodate. The only things you’ll need are a pot with a heavy bottom for even heat distribution, a fine mesh sieve for straining, and some stranded yolks looking for a purpose. And fresh lemons (or limes, or oranges). These are as crucial as the yolk.
And of course, what’s a recipe without a caution or two? I promise you, curd victory will be yours as long as you don’t boil the curd, and don’t use bottled juice. Boiling will curdle the yolks and bottled juice will make your curd taste metallic. Keep these two things in mind and you’re golden – or at least bright yellow.
Once cooled, spread your yolk-only lemon curd on toast, dab it on fresh scones, or pile it onto pavlovas. Of course, if you’ve already got meringues and curd on hand, you could make an old-fashioned Eton Mess. I’ll post that recipe later — once your homemade curd has had a chance to cool. (Update: The Lemon Curd Eton Mess post is up.)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (or lime)
- finely grated zest of 2 lemons (or limes)
- generous pinch fine sea salt
- 6 large egg yolks
- Place a fine mesh sieve over a medium bowl. Set aside.
- Place the butter, sugar, lemon juice, zest and salt in a heavy-bottomed, medium-sized saucepan. Set pan over medium-low and let the butter melt, about 3 to 5 minutes depending on how cold your butter is. As the butter melts, whisk until the mixture is completely smooth. Add the yolks and whisk again until smooth.
- <span class=“mceItemHidden” data-mce-bogus=”1″><span></span>Switch to a flat-headed spoon and cook, stirring constantly, until the mixture has thickened, making sure the curd does not boil, about 10 minutes. The mixture is ready when you can swipe your finger across the back of the spoon and it leaves a clear path in the curd.</span>
- Strain the curd through the sieve. You can pour the curd into ramekins or small lidded jars. If your storage vessel has no lid, place plastic wrap directly on the surface. Refrigerate until cool. The curd will thicken as it cools. Once fully cooled, refrigerate covered for up to a month, or freeze for up to 3 months.
Liliana Tommasini
Posted at 18:04h, 05 MayI love lemon curd but don’t make it often because I end up eating all of it. I just made your recipe and it tastes amazing, It was quick and easy to make. I don’t think it will last a week in the fridge and definitely not three months in the freezer.
Great recipe! Thanks for sharing.
Charmian Christie
Posted at 11:35h, 07 MayThanks so much for taking the time to a) make my lemon curd, and b) share your experience with the recipe. I’m thrilled you like the curd. I confess, I did eat a spoonful or two (or six) before I turned it into Eton Mess. Like you, I cannot be trusted around lemon curd.
Thanks again!
kien truc biet thu 4 tang hien dai
Posted at 04:42h, 19 AprilI love lemon curd but don’t make it often because I end up eating all of it. I just made your recipe and it tastes amazing.
Kathie Weinberg
Posted at 13:25h, 12 AugustI just made the lemon curd, doubled the recipe and I’m glad I did! I used my farm fresh eggs. I have one word for you, amazing!
Charmian Christie
Posted at 15:08h, 29 AugustThanks so much for your kind comment. I’m so glad your curd turned out well. A double batch is always a good idea (and no more work), especially with farm fresh eggs. Happy eating!
Mary H Weller
Posted at 23:45h, 24 DecemberMaking Pavlova for Christmas day tomorrow, could II save the egg yolks to the next day to allow buying more lemons t make lemon curd?
Diana G.
Posted at 16:56h, 08 JanuaryI just made this recipe with a couple of Meyer lemons and some leftover farm egg yolks from my hubby’s birthday cake. I accidentally put the yolks in with everything else, but I just kept stirring and watching the heat. It was actually ready a little sooner! A great (and forgiving recipe). Delicious!!
Charmian Christie
Posted at 08:25h, 29 JanuaryThanks for sharing your results. I’m so glad you liked the lemon curd. Meyer lemons would be lovely in this. I love a recipe that uses up “orphans”. Sounds like you win big — birthday cake AND lemon curd. 🙂
Charmian Christie
Posted at 08:26h, 29 JanuarySorry to be late to this answer, but for reference, yes you can save yolks until the next day. Just put them in a container, cover them with water to prevent them from drying out, then cover the container and refrigerate. Just drain, then use within a couple of days.
Xochitl Gonzalez
Posted at 18:31h, 22 AprilGoing to make this tomorrow. I am making a recipe tonight that leaves me with 10 egg yolks! Thank you!
Charmian Christie
Posted at 19:10h, 22 AprilIt’s my pleasure. I hate wasting yolks! Hope you enjoy your lemon curd.
Marla Bruce
Posted at 07:44h, 30 SeptemberHave really enjoyed your recipe way too much, made a lemon meringue pavlova with fresh raspberries on top – no wastage, totally decadent and yummy. Any idea in calories in the curd?
Charmian Christie
Posted at 12:10h, 02 OctoberI’m glad you like the recipe. I love the idea of using it with raspberries for a pavlova. Calorie counts will vary wildly with serving size. My educated guess is 1/4 cup (6 servings per recipe) of the curd alone is about 150 to 200 calories, or about 50 calories per tablespoon if using the higher calorie count. That’s half of what butter is — if you need to justify your curd habit 🙂
Thanks again and happy baking!
Madeleine Rassam
Posted at 16:25h, 29 AugustLoved the lemon curd! I enjoy your aesthetically pleasing website and can’t wait to try your other recipes.
Charmian Christie
Posted at 10:24h, 31 AugustThanks so much for your kind words. I’m so glad you liked the lemon curd — it’s a family favourite.
Farida alrimawi
Posted at 02:37h, 16 SeptemberI dono if I commented here before or , not; i make your curd recipe over and over to add it to SMBC for macarons filling.. and today I added orange juice instead and it tastes really goooooddd
Charmian Christie
Posted at 10:45h, 16 SeptemberI’m so glad you like this recipe. Great to see you using it for macarons and mixing up the flavours. Lime is delicious too. Thanks so much for taking the time to comment!
A J
Posted at 09:14h, 19 JanuaryWhat is granulatrd sugar?
What is powdered sugar?
Thsnx.
Rosemary Cole
Posted at 13:11h, 03 OctoberHello,
Should I bring egg yolks to. room temp before making lemon curd
Thx.Rosemary Cole