Recipe Lemon Curd With Egg Yolks

This egg yolk lemon curd recipe uses only the yolks as opposed to whole eggs and additional yolks as in our classic lemon curd.

Recipe lemon curd with egg yolks. Strain the curd pressing on the solids and scraping the extra curd clinging to the underside of the strainer into the bowl. Cook over medium low heat until thick enough to hold marks from whisk and first bubble appears on surface about 6 minutes. Use fresh squeezed lemon juice.

Remove from heat and stir in lemon zest. The more egg yolks you use the richer and creamier and somewhat heavier the curd will be. This means you will use 2 egg yolks plus 1 whole egg.

Cook the mixture over low heat stirring gently until smooth. Whisk egg yolks and sugar until well combined but not frothy. Transfer to sterilised jars and seal.

In a 2 quart saucepan combine lemon juice lemon zest sugar eggs and butter. Add enough water to a medium saucepan to come about 1 inch up the side. Stirring constantly bring to simmering point over a medium high heat about five minutes.

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. Place the butter sugar lemon juice zest and salt in a heavy bottomed medium sized saucepan. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Step 2 zest two of the lemons and add the zest to the egg yolk mixture. Set pan over medium low and let the butter melt about 3 to 5 minutes depending on how cold your butter is. It will also yield a much yellower curd as opposed to recipes using whole eggs only.