Recipe For Lemon Curd Using Only Egg Yolks

Step 1 whisk the egg yolks and sugar in a heavy bottomed saucepan.

Recipe for lemon curd using only egg yolks. Check out how to use your lemon curd in a delicious lemon meringue pie or swap the lemons for clementines as shown in this recipe. Set pan over medium low and let the butter melt about 3 to 5 minutes depending on how cold your butter is. Stirring constantly bring to simmering point over a medium high heat about five minutes.

Step 2 zest two of the lemons and add the zest to the egg yolk mixture. 6 large egg yolks. Add the butter and heat slowly until the butter melts.

Tip into a heavy based non reactive saucepan and add butter zest and juice. As soon as bubbles appear remove from heat still stirring. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth and well blended.

Stir occasionally until the butter has melted. Heat very gently for just 1 more minute then remove from the heat. As the butter melts whisk until the mixture is completely smooth.

Cup 1 stick unsalted butter at room temperature cut into pieces. Cube and stir in the butter then the egg yolks one at a time. 1 teaspoon lemon zest optional.

Add the yolks and whisk again until smooth. Cup fresh squeezed lemon juice. Whisk in the lemon juice and zest until combined.