Recipe For Lemon Curd Using Egg Yolks

Set pan over medium low and let the butter melt about 3 to 5 minutes depending on how cold your butter is.

Recipe for lemon curd using egg yolks. As soon as bubbles appear remove from heat still stirring. When we make italian meringue buttercream angel food cakes or anything requiring egg whites we have egg yolks left over. Leave to cool then divide between sterilised jars.

Whether you re looking for dessert breakfast or just for a treat these recipes should come with a warning. Step 2 zest two of the lemons and add the zest to the egg yolk mixture. 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.

In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter. Whisk egg yolks and sugar until well combined but not frothy. It is best to use fresh lemons and squeeze them.

Stirring constantly bring to simmering point over a medium high heat about five minutes. Place egg yolks granulated sugar lemon zest lemon juice and salt into the top pot of your double boiler. Set on low to medium heat i set it on 4 out of 10 where 10 is the hottest temperature.

Cube and stir in the butter then the egg yolks one at a time. Tip into a heavy based non reactive saucepan and add butter zest and juice. As the butter melts whisk until the mixture is completely smooth.

Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes. This egg yolk lemon curd recipe uses only the yolks as opposed to whole eggs and additional yolks as in our classic lemon curd it is the perfect use for your extra yolks. Prepare yourself for some serious lemon cravings.