Thick Lemon Curd With Egg Yolks

Make this delicious lemon curd at home with egg yolks for a creamy, rich flavor! Perfect for lemon tarts, cake fillings, or adding a bright flavor to your desserts. Simple and irresistible, this lemon curd will take your treats to the next level!

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make Lemon Curd With Egg Yolkd
• How to use this lemon filling
• Tips for best results
• Storage instructions
• Variations & Substitutions
• Recipe Questions
• More Filling Recipes
• Egg Yolks Lemon Curd

If you are a lemon fan out there, this thick egg yolks lemon curd recipe is a dream come true with its rich, creamy texture and intensely tangy flavor, perfect for all your baked goods.

This homemade lemon curd recipe uses only egg yolks, unlike the classic lemon curd recipe that uses whole eggs, resulting in a creamier texture. By leaving out the egg whites, this version offers a richer, more intense flavor and a thicker consistency, making it even more delicious than the classic lemon curd.

This lemon curd is perfect for adding a bright citrus twist to your recipes. Try it in lemon mascarpone frosting, white chocolate ganache, or as a luscious filling for a lemon meringue pie. You'll love how it elevates your desserts with an intense tart lemon flavor!

Craving for more Lemony recipes? Give these a try: lemon pound cake, lemon curd tarts, lemon meringue cake, lemon curd cupcakes, Lemon bundt cake,lemon meringue cupcakes.

Ingredients you need

You need these ingredients to make the best lemon curd with egg yolks:

• Eggs: Use only egg yolks for a thicker, richer texture.
• Sugar: Use extra fine granulated sugar or powdered sugar to ensure it dissolves well and doesn't alter the flavor.
• Lemon Juice and Zest: Use organic freshly squeezed lemon juice and fresh lemon zest.
• Butter: Use unsalted butter to control the saltiness and maintain a smooth, creamy consistency.

>> Don't throw away your egg whites, use them to make marshmallow frosting, Swiss buttercream, or French meringue cookies.

How to Make Lemon Curd With Egg Yolkd

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place all the ingredients in a heat-resistant bowl—the egg yolks, granulated sugar, lemon juice, and zest.

Step 2: Cook in a double boiler over a saucepan with a bit of simmering water heated on medium-low heat, whisking constantly with a wooden spatula for about 5-10 minutes until the egg yolk mixture thickens.

Step 3: Remove from the double boiler and add small pieces of cold butter pieces off the heat, stirring until you achieve a smooth mixture.

Step 4: Strain the mixture through a fine mesh strainer to remove the zest residues and ensure a smooth curd. Let it cool before using.

How to use this lemon filling

• Lemon Tarts: Use as a filling for tart shells, topped with a dollop of whipped cream or meringue.
• Cake Filling: Layer it between cake layers for a tangy contrast to sweet sponge cake or mixed with mascarpone cheese or cream cheese like this lemon cream cheese frosting.
• Pancakes and Waffles: Spread over pancakes or waffles for a zesty breakfast treat.
• Scones: Serve with scones and clotted cream for a delightful afternoon tea.
• Yogurt: Swirl into Greek yogurt for a refreshing and healthy snack.
• Parfaits: Layer with granola and fresh berries in a parfait glass for a stunning dessert.
• Ice Cream: Drizzle over vanilla ice cream for a simple yet delicious dessert.
• Toast: Spread on toast or English muffins for a citrusy morning boost.
• Cookies: Use as a filling for sandwich cookies or thumbprint cookies.
• Meringue Nests: Fill meringue nests with lemon curd for a light and elegant dessert.

Storage instructions

Refrigeration: Store the lemon curd in an airtight container or covered with plastic wrap directly in surface of the curd in the refrigerator for up to 2 weeks.

Freezing: You can also freeze lemon curd for up to 3 months.

Recipe Questions

Why did my lemon curd curdle?

Lemon curd can curdle if it is cooked at too high of a temperature or if it is overcooked. To prevent curdling, cook the curd over low heat and stir constantly.

Why does my lemon curd taste metallic?

If your lemon curd tastes metallic, it could be due to a reaction between the acidic lemon juice and a metal utensil or container. To avoid this, use non-reactive cookware such as stainless steel, glass, or enamel-coated pots when making lemon curd.

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is preferred for optimal flavor, bottled lemon juice can be used as a substitute in a pinch.

Can I adjust the sweetness of the lemon curd?

Yes, you can adjust the sweetness of the lemon curd by adding more or less sugar according to your taste preference.

Can other citrus fruits be used instead of lemons to make curd?

Yes, you can use other citrus fruits such as oranges, grapefruits, limes, or clementines to make curd. The cooking process will be similar, but the cooking time and amount of sugar may vary depending on the fruit used.

How to make lemon curd without butter?

To prepare lemon curd without butter, you can use plant-based alternatives such as coconut oil or vegan margarine.

More Filling Recipes

I hope you love this lemon curd filling. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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