Five egg yolks make about 1 1/2 cups of rich, silky lemon curd. Cook them gently with 1/2 cup of lemon juice, 2/3 cup of sugar and zest until the mixture reaches 170°F and coats a spoon, then whisk in 6 tablespoons of butter off the heat.
Yolk-only curd is richer and more golden than curd made with whole eggs. It is also the natural use for yolks left over from pavlova, meringue or angel food cake.
Why Yolks Only
Whole-egg curd is lighter and sets a little firmer, because the whites add protein without fat. Yolk-only curd is creamier and holds up well as a tart filling or a layer-cake filling. Five yolks to 1/2 cup of juice is a reliable ratio: it sets softly in the fridge without any cornstarch.
Ingredients
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1/2 cup fresh lemon juice (3 to 4 lemons)
- 1 tablespoon finely grated lemon zest
- Pinch of salt
- 6 tablespoons cold unsalted butter, cubed
Instructions
- Whisk. In a heavy saucepan off the heat, whisk the yolks and sugar until smooth, then whisk in the lemon juice, zest and salt.
- Cook gently. Set the pan over medium-low heat and stir constantly with a silicone spatula, scraping the corners. After 6 to 10 minutes the curd thickens enough to coat the spatula, and a line drawn through it on the spatula holds. It should read 170°F on a thermometer. Do not let it boil.
- Add the butter. Take the pan off the heat and whisk in the butter a few cubes at a time until glossy.
- Strain. Press the curd through a fine sieve into a jar or bowl to remove the zest and any bits of cooked egg.
- Chill. Press plastic wrap onto the surface and refrigerate for at least 2 hours. It thickens a lot as it cools.
If It Goes Wrong
- Grainy or scrambled: the heat was too high. Strain it well; minor curdling will not show.
- Too thin after chilling: it did not reach 170°F. Return it to low heat and cook for a few minutes more before adding a little extra butter.
- Metallic taste: use a stainless steel or enamelled pan, never bare aluminium or copper, with acidic lemon.
Ways to Use It
Use it as a tart or tartlet filling, spread it between cake layers, swirl it into yogurt or whipped cream, spoon it onto scones, or pile it into a pavlova made with the leftover whites.
Storage
Keep lemon curd refrigerated in a clean, covered jar for up to 1 week, or freeze it for up to 2 months and thaw it in the fridge. Curd is not suitable for water-bath canning at home by this recipe; treat it as a refrigerator preserve.
Frequently Asked Questions
- Can I use bottled lemon juice? It works, but fresh juice tastes much brighter.
- Can I use lime or orange? Lime works in the same amount. For orange, use 1/3 cup of orange juice plus 2 tablespoons of lemon juice, and reduce the sugar to 1/2 cup.
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