Welcome to the bright and zesty world of homemade Lemon Curd! This classic recipe creates a silky-smooth, intensely flavorful fruit custard that can elevate any dessert. Made with just a few simple ingredients, our version uses only egg yolks, resulting in an incredibly rich and velvety texture that's simply irresistible. Whether you're looking to fill a tart, layer a cake, or simply spread it on a warm scone, this sun-kissed lemon curd is a delightful treat that brings a burst of sunshine to your kitchen.
Lemon Curd with Egg Yolks
Ingredients for Lemon Curd with Egg Yolks
- 120 g lemon juice
- zest of 2 lemons
- 2 egg yolks
- 7 g potato starch
- 120 g sugar
- 80 g butter
- pinch of salt
How to Make Lemon Curd with Egg Yolks
If the lemons are juicy, you'll get exactly 120 g of juice from two.
Crack the chicken eggs into a bowl, separating the yolks from the whites.
Pour granulated sugar and a pinch of salt into a heavy-bottomed saucepan.
Wash the lemons well, first with warm running water and a sponge, then pour boiling water over them and let them sit for a couple of minutes. Press a lemon against the table with your palm and roll it around to soften it; this makes it easier to squeeze out the juice. First, remove a thin layer of the yellow lemon zest, trying to avoid the white pith, which is bitter. Then, squeeze the lemon juice. If the fruits are juicy, you’ll get about 120 g of juice from two lemons.
Crack the chicken eggs into a bowl, separating the yolks from the whites. You can put the egg whites in a jar and freeze them; they can be used to bake meringue or make protein pancakes for a diet-friendly recipe.
In a heavy-bottomed saucepan, add the granulated sugar and a pinch of salt. Add the egg yolks.
Add the potato starch.
Add the grated lemon zest.
Strain the freshly squeezed lemon juice through a sieve.
Add the potato starch. It’s better to use potato starch for custards and cornstarch for breading.
Add the grated lemon zest.
Strain the freshly squeezed lemon juice through a sieve to remove any seeds.
Whisk the ingredients together and slowly heat over low heat or in a water bath.
Whisk the ingredients together and slowly heat over low heat or in a water bath, stirring constantly to prevent the curd from burning. As soon as the cream thickens and small bubbles appear around the edge of the pot, you can remove it from the heat.
Strain the cream through a sieve one more time.
Add the butter.
The finished lemon curd looks amazing and tastes divine.
Strain the cream through a sieve one more time. The lemon zest has released its aroma into the cream and is no longer needed. As a resourceful cook, I understand that there’s still plenty of flavor left in the zest, so you can find another use for it, such as adding it to baked goods.
Add the butter. Heat the curd over low heat, stirring, until the butter is completely melted. You can also use a hand mixer to blend it in.
The finished lemon curd looks stunning and tastes divine. The cream shines like the sun, making it the best filling for cakes and pastries. You must try making it!
After a few hours, the lemon curd will thicken to a consistency similar to a thick, gooey jelly or jam and will be ready for use.
Transfer the lemon curd into clean, dry jars. Once cooled, seal them tightly with lids and store in the refrigerator. After a few hours, the lemon curd will thicken to a consistency similar to a thick, gooey jelly or jam and will be ready for use. By the way, it makes a delicious sandwich for breakfast on a slice of toasted bread.
And there you have it—a jar of pure, golden sunshine! This homemade Lemon Curd with Egg Yolks is not just a recipe; it's a versatile delight that can transform your desserts. Enjoy its creamy, tangy flavor swirled into yogurt, spread on toast for a luxurious breakfast, or as the star filling in your next baking project. Store it in an airtight container in the refrigerator, and enjoy a taste of brightness whenever you need it. We hope you love making and sharing this divine treat!
0 comments