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Home RecipesBasics & CondimentsCreams and Curds Lemon Curd with Egg Yolks
Creams and Curds

Lemon Curd with Egg Yolks

by Alex Bayev June 4, 2022
Published: June 4, 2022Last Updated on August 6, 2022 5.8K views
5.8K

Lemon curd is a delicate custard made from lemon juice, eggs, butter, and sugar. It is used as a sauce/filler for pies, tarts, cakes, and pastries. And sometimes even served as a separate dessert.

For me, lemon curd is one of the most powerful flavor combinations. Everything about it is perfect. It has a delicate, smooth texture, acidity that excites the imagination, but is sufficiently balanced by the sweetness of the sugar and an absolutely incredible lemon flavor. I guarantee that once you try it, you will never forget the experience.

Lemon curd is made with different proportions of egg whites/yolks. Some recipes use only yolks, in which case the cream is more liquid in consistency, others use whole eggs, in which case the cream is denser and thicker. The golden mean is to use a couple of eggs + two extra yolks. This variant of preparation seems to me the most versatile.

But in this recipe I will tell you how to make kurd exclusively from yolks. We’ll look at the other options another time. Why is this the case? I used to make Pavlova with lemon curd, and it is this recipe for curd that allows for waste-free production: yolks go into the curd, whites into the Pavlova, and no leftovers.

Ingredients

Ingredients for making lemon curd: lemons, egg yolks, sugar, salt, butter

  • 4 egg yolks
  • 150 g sugar
  • 3-4 medium-sized lemons (2-3 large, 85 ml lemon juice + zest)
  • 1 pinch of salt
  • 100 g butter

Step by Step Directions

Take a saucepan or casserole dish. Grate the zest of the lemons directly into it.

Most lemon curd recipes suggest using only the zest of one lemon. I don’t see any reason why not to use the maximum available. For a richer flavor.

Grate lemon zest for lemon curd
Grate lemon zest for lemon curd
Grate lemon zest for lemon curd

Cut the lemons in half and squeeze out the juice. You will need approximately 85 ml of juice. You can weigh in a separate container, put the sauté pan on a scale or use a measuring cup.

It took the juice of three and a half lemons for me to reach this volume.

Slice the lemons
Slice the lemons
Squeeze the juice of the lemons in a saucepan
Squeeze the juice of the lemons in a saucepan

Super accuracy is not required here, an error of +/-10-15 ml is quite acceptable.

Stop. Don’t throw away any leftover lemons. Cut them into small pieces, put them in a bowl and pour the sugar in a ratio of about 2 to 1 (100 g sugar per 200 g of lemon peels). Add to them the juice of 1-1.5 whole lemons, cut them in the same way and add to the total mass. Cover with clingfilm and put in the fridge for 1-2 days. The lemons will give juice, which mixed with the sugar will turn into syrup. Pour some syrup into a glass, add sparkling or still water, taste, add more syrup if necessary. Congratulations, you’ve made lemonade from leftover lemons that you probably would have thrown away. See the perfect lemonade recipe for more details on the process.

Add 150 g of sugar, 4 egg yolks and a pinch of salt to a saucepan.

Add to the sugar in the saucepan
Add salt to the saucepan
Add the yolks to the casserole.
Add the yolks to the casserole.

Whisk with a whisk until smooth.

Beat the yolks and sugar with a whisk until smooth.
Beat the yolks and sugar with a whisk until smooth.
Whipped egg yolks with sugar

Place a saucepan over medium heat on the stove. Heat for 1-2 minutes, stirring constantly with a whisk and add 100 g of butter.

Place the saucepan on the stove and heat over medium heat
Add butter
Cook the lemon curd until it thickens

Cook over medium-low heat, stirring constantly, until the mixture thickens. This will take 7-8 minutes. Do not bring to a boil. A cooking temperature you can aim for is about 75 °C / 170 °F.

You can check readiness by dipping a spoon into the kurd for a second. Run your finger along the back of the spoon, drawing a line from top to bottom. If the sauce holds and doesn’t drip, it’s ready.

Strain the kurd through a fine sieve.

Strain the lemon curd through a fine sieve
Strain the lemon curd through a fine sieve
Prepared lemon curd in a jar

Store the kurd in a jar with a tight fitting lid. Lemon curd can be stored in the refrigerator for up to 2 weeks.

Prepared lemon curd in a jar

Lemon Curd with Egg Yolks

5 from 1 vote
Lemon curd is a delicate custard made from lemon juice, eggs, butter, and sugar. It is used as a sauce/filler for pies, tarts, cakes, and pastries. And sometimes even served as a separate dessert.
For me, lemon curd is one of the most powerful flavor combinations. Everything about it is perfect. It has a delicate, smooth texture, acidity that excites the imagination, but is sufficiently balanced by the sweetness of the sugar and an absolutely incredible lemon flavor. I guarantee that once you try it, you will never forget the experience.
How to make Yolks lemon curd. Recipe with step by step directions.
Print Recipe
Cook Time20 minutes
Total Time20 minutes

Ingredients 

  • 4 egg yolk
  • 150 g sugars
  • 3-4 Lemon (medium or 2-3 large ones, ~85 ml of lemon juice + zest)
  • 100 g butter
  • pinch salts

Instructions

  • In a saucepan, grate the zest of four lemons and squeeze out the juice, about 85 ml.
  • Add the sugar, 4 egg yolks and a pinch of salt to the saucepan. Whisk with a whisk until smooth.
  • Place a saucepan over medium heat, heat for 1-2 minutes, stirring constantly with a whisk. Add 100 g of butter.
  • Cook over medium-low heat, stirring constantly, until the mixture thickens, about 7-8 minutes. Do not bring to a boil.
  • Strain the kurd through a fine sieve.
    Store the kurd in a jar with a tight fitting lid. Lemon curd can be stored in the refrigerator for up to 2 weeks.
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Alex Bayev

Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.

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About Me

About Me

Hi, I'm Alex.

I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place.

I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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Bayev's Kitchen — Comfort Food step-by-step Recipes
  • Recipes
    • Appetizers
    • Basics & Condiments
    • Breakfast & Brunch
    • Bread
    • Drinks
    • Salads
    • Side Dishes
    • Soups
    • Main Dishes
    • Pasta
    • Sweet
  • Recipe index
  • Recipes Selections
    • What to Make with Red Cabbage?
    • What to Make with Kefir and Buttermilk? 38 Universal Recipes for Every Day
    • What to Make with Cottage Cheese? 27 Ready Ideas for an Unforgettable Meal
    • What to Make with Chicken Fillet? 30 Restaurant Dishes that Beginner Cooks Can Handle
    • What to Make with Minced Meat?
    • What to Make with Zucchini? 30+ Summer Recipes that Will Decorate Your Table
    • What to Make with Red Cabbage?
    • The Best Appetizers for the Holiday Dinner Table. Top 47 Recipes
    • Bananas. Cooking 35 Simple and Appetizing Dishes
    • Cocoa Powder Recipes. 36 Popular Desserts and Drinks from cocoa
    • What to Make with Chicken Liver? 33 Inspirational Ideas for Every Day
    • 36 Tomatoes Dishes. What to Make, with What to Serve
    • Cooking Patissons. 30 Best Recipes for Weekdays and Holidays
    • What to Make with the Yolks? Cooking Second Courses, Soups and Desserts
    • 44 Turnip Dishes. What to Make, with what to Serve
    • What to Make with Spinach? 43 Recipes from Every Corner of the Globe
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