Easy Peasy Lemon Squeezy Lemon Curd

What to do with 10 egg yolks?

On Saturday I tweeted:

@lucylean: making meringues – any ideas for using up 10 egg yolks?

I got back so many great replies – custard, aioli, ice cream, gelato, fresh pasta, crack pie, Brazilian Ambrosia – in the end I decided to make Lemon Curd – because outside our front door we have a beautiful lemon tree that is currently full of lemons. This one’s for my sister Hettie – who LOVES lemon curd – we’ll be making this together in Provence in August because I don’t think it will travel to the UK from here.

After a little research on line I came across a post for a recipe for Lemon Curd from Cake Art by the Culinary Institute of America at Completely Delicious which I proceeded to adapt with Rémy.


Lemon Curd
Makes two small jars

1 cup butter, cut into cubes
1 cup sugar
1 cup freshly squeezed lemon juice (5 lemons)
zest of 3 lemons
10 egg yolks

1. Add 1/2 cup butter, 1/2 cup of sugar, lemon zest, and lemon juice to a wide saucepan. Place over medium heat and bring to a boil, stirring occassionaly.

2. In the Kitchen Aid bowl combine the 10 egg yolks with the remaining 1/2 cup sugar. Slowly temper the boiling lemon juice mixture into the egg yolk mixture by having the Kitchen Aid whisking on medium speed and dropping in the hot liquid one small ladle at a time. It’s important not to rush this process – you don’t want to end up with scrambled eggs.

3. When fully combined, return the mixture to the wide saucepan and continue to cook and whisk as the curd thickens. Add the rest of the butter and keep whisking. When the whisk leaves a trail in the mixture remove from the heat.

4. Strain the curd into a bowl before spooning it into waiting jars – I filled 2 small airtight jam jars. Let set in the fridge for at least 30 minutes before serving.

Store in the fridge for up to one week. This Lemon Curd also freezes well.