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Egg Yolk Lemon Curd

Egg Yolk Lemon Curd is a rich, velvety spread that combines tart lemon and sweet sugar for a delightful flavor. Perfect for breakfast, desserts, or by the spoonful.

  • Total Time: 22 minutes
  • Yield: 1 jar 1x

Ingredients

Scale
  • 5 large egg yolks (93 grams)
  • ¾ cup sugar (150 grams)
  • 6 tablespoons butter, softened (85 grams)
  • ½ cup lemon juice (125 grams)
  • Zest from one lemon
  • ⅛ teaspoon salt

Instructions

  • Set up a strainer over a bowl nearby.
  • Blend egg yolks, sugar, and butter in a saucepan until creamy.
  • Stir in lemon juice, zest, and salt.
  • Cook over medium-low heat, stirring constantly for 10-12 minutes until thickened.
  • Strain the curd into the bowl to remove lumps and zest.
  • Chill in the refrigerator until completely cooled.

Notes

Use fresh lemons for the best flavor.
Stir continuously while cooking to prevent curdling.
Avoid boiling to maintain texture.

  • Author: Rachael
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 95
  • Sugar: 8.5
  • Sodium: 37
  • Fat: 6.2
  • Saturated Fat: 3.9
  • Unsaturated Fat: 1.7
  • Trans Fat: 0
  • Carbohydrates: 9.5
  • Fiber: 0
  • Protein: 1.6
  • Cholesterol: 165