Lemon Curd Recipe Just Yolks

You need both the zest and juice.

Lemon curd recipe just yolks. In a medium size saucepan over medium heat whisk the eggs and sugar until combined. The more egg yolks you use the richer and creamier and somewhat heavier the curd will be. The weather is too cold at the moment for ice cream a good way of using egg yolks so i searched for alternative uses for the yolks and came across some lemon curd recipes that just used the yolks.

Step 1 whisk the egg yolks and sugar in a heavy bottomed saucepan. Lemon lovers this recipe is just for you. Set on low to medium heat i set it on 4 out of 10 where 10 is the hottest temperature.

Set pan over medium low and let the butter melt about 3 to 5 minutes depending on how cold your butter is. You need 5 ingredients for lemon curd recipe. Step 2 zest two of the lemons and add the zest to the egg yolk mixture.

Egg yolks fresh lemons sugar salt and butter. Add in lemon juice zest and salt. Add the butter and heat slowly until the butter melts.

Add the yolks and whisk again until smooth. Be amazed with this intense flavoring and creamy texture that will melt in your mouth with every bite. Instead of 3 whole eggs you can use 2 whole eggs plus 2 egg yolks 1 whole egg plus 4 egg yolks or just 5 6 egg yolks.

As soon as bubbles appear remove from heat still stirring. After making the swiss meringue buttercream for the chocolate cherry layer cake i had 4 egg yolks left over. Each ingredient serves a critical purpose for thickening and flavoring.