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–+ servings
homemade organic lemon curd with egg yolks in a glass jar on a marble counter with fresh lemons.

Homemade Organic Lemon Curd With Egg Yolks

Mimi Council
Making Homemade Organic Lemon Curd with Egg Yolks from scratch is so easy. This delicious ingredient makes the best topping for toast, waffles, pancakes, and more.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Ingredient
Cuisine American
Makes 7 ounces
Calories 152 kcal

Equipment

  • Digital Food Scale
  • Small Pot

Ingredients
 
 

  • 3 egg yolks
  • 113 grams cane sugar
  • ¼ cup lemon juice
  • 1 lemon (zest)
  • 57 grams salted butter

Instructions
 

  • Add the egg yolks, sugar, lemon juice, and lemon zest into a heat proof bowl.
  • Fill a small saucepan a third of the way with water, and place th bowl on top. Heat on medium heat, and whisk the mixture to avoid clumps from forming. Continue to whisk until the mixture has reduced by about one third, and it coats the back of a spoon, it should take about 10 minutes. Remove from heat.
  • Chop the butter into small pieces, and add into the egg mixture. Stir to combine completely.
  • Transfer to a glass jar or bowl and add a piece of plastic wrap over the top to prevent a skin from forming. Make sure to press the plastic wrap directly top the lemon curd to prevent a skin from forming. Allow to set in the fridge for 4 to 6 hours or overnight.
  • Use in recipes! Store in an airtight container for up to a week.

Video

Notes

Tips
  • Always weigh sugar for the best results.
  • You can use regular lemons or Meyer lemons, either works. Traditional lemons will give you more of a tart flavor while Meyer lemons are sweeter.
  • You can also use oranges for homemade orange curd too!
  • Make sure to whisk while the mixture is cooking, this will prevent clumps from forming so you have a smooth lemon curd.
  • You can strain lemon curd before chilling if you are new to making this and want to ensure it's silky smooth.
  • Make sure to press plastic onto the lemon curd while it's setting to prevent a skin from forming.
  • Store in a glass jar in the fridge for up to a week (or freeze for up to 3 months).
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 152kcalCarbohydrates: 18gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 101mgSodium: 57mgPotassium: 41mgFiber: 0.5gSugar: 17gVitamin A: 319IUVitamin C: 12mgCalcium: 17mgIron: 0.3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!