When we make Italian meringue buttercream, angel food cakes or anything requiring egg whites, we have egg yolks left over. This egg yolk lemon curd recipe uses only the yolks, as opposed to whole eggs and additional yolks as in our classic Lemon Curd. It is the perfect use for your extra yolks.
- 6 large egg yolks
- 1 cup sugar
- ⅓ cup fresh squeezed lemon juice
- ½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
- 1 teaspoon lemon zest (optional)
- Place yolks, sugar and juice in a heavy, medium-size saucepan. Whisk together, breaking up the eggs and incorporating the sugar. Add pieces of butter. Cook over low-medium heat, whisking frequently. When the mixture looks like it is just about to bubble around the edges, lower the heat and whisk constantly until the mixture thickens and reaches 180˚ F. (The temperature is more important than the time it takes. Don’t let the mixture boil.) The curd will thicken and form a soft shape when dropped by spoon. It will also begin to look a bit translucent. If desired, stir in zest after removing from heat. Let cool to room temperature, stirring occasionally to release heat. Refrigerate in airtight container at least 6 hours or up to 1 week.