Yolks Only Lemon Curd Recipe
Lemon curd is an incredibly easy to make recipe that is unbelievably versatile in the kitchen. Make this when you've got extra egg yolks to use up. This recipe makes about 3 cups of curd.
servings
Ingredients
- 12 oz granulated sugar (1 ½ cups)
- 6 egg yolks
- 4 oz lemon juice (½ cup (3-4 lemons))
- Finely grated zest from all the lemons
- ⅛ teaspoon salt
- 2 oz unsalted butter (4 tablespoons)
Instructions
- Thoroughly whisk together the sugar and egg yolks in a medium saucepan. Add the lemon juice, zest and salt.12 oz granulated sugar, 6 egg yolks, 4 oz lemon juice, Finely grated zest from all the lemons, ⅛ teaspoon salt
- Place the butter in a heat proof bowl. Put a fine mesh sieve over the bowl and keep it near the stove.2 oz unsalted butter
- Heat the yolk/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
- Cook until the curd will coat the back of a wooden spoon and just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
- Immediately remove from the heat and pour through the sieve over the butter.
- Stir until the butter is melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
- Refrigerate until completely cooled.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
Meyer Lemon, Lime, Orange, Blood Orange, Pink Grapefruit,
- 1/2 cup of juice (about 2-3 meyer lemons, 3-4 limes, 2-3 oranges, 1 grapefruit)
- 1 1/4 cup (10 oz) granulated sugar
- Zest from the fruits
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!