6 egg yolk lemon curd

This 6 egg yolk lemon curd is perfect for fillings in pies, donuts or on top of biscuits. Or just eat it with a spoon!

Something new happened to me recently. Those of you who have been reading my blog for a while know that I have a problem. Since I like to make a lot of ice cream (which uses up egg yolks), I am always looking for recipes to use up the whites. Would you believe me if I told you that I had the opposite problem recently? I made a batch of my champagne cupcakes with lemon champagne buttercream and found myself with 6 egg yolks to use up. And since discovering Jeni’s ice cream recipes, I haven’t had a use for the egg yolks.

I bought a few extra lemons at my last trip to the grocery store so I decided to make lemon curd with my 6 egg yolks. I still hadn’t figured out what to do with the lemon curd (besides eating it with a spoon), so stick around and see what I finally made with it.

This lemon curd was rich, thick and tart – just the way lemon curd should be. Be sure to strain your curd before storing it because mine contained lemon pulp and cooked bits of egg yolk… not exactly the best thing for curd.

This was probably one of the easiest lemon curd recipes I’ve come across, so I hope you enjoy it.

6 egg yolk lemon curd
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4.50 from 4 votes

6 egg yolk lemon curd

A sweet and tart lemon curd that's perfect for fillings (or eaten directly with a spoon).
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Other
Servings: 1 cups
Author: Eva Bakes


  • 6 large egg yolks
  • 1 cup sugar
  • cup fresh squeezed lemon juice
  • ½ cup (1 stick) unsalted butter at room temperature, cut into pieces
  • 1 teaspoon lemon zest optional


  • In a medium heavy saucepan, mix together the egg yolks, sugar, and lemon juice. Heat on medium low heat. Add the butter and continue to whisk until the sugar dissolves.
  • Keep whisking until the mixture thickens to the consistency of pudding.
  • Strain through a fine mesh sieve and cover with plastic wrap. If desired, add in lemon zest before storing. Place the curd in the refrigerator to cool until use.


Covered lemon curd will keep for about 1 week.
Source: Bakepedia


  1. Madeleine
    March 14, 2024 / 7:13 pm

    3 stars
    The yolk seemed to curdle when lemon juice was added and didn’t even out during cooking so a mass of small curds was left in the sieve at the end

    • evabakes
      March 18, 2024 / 9:57 am

      Yes, this can happen sometimes. The acidity in the lemon juice can cause the proteins in the egg to unravel. Perhaps you can try adding the lemon juice later in the process to prevent this from happening.

  2. GCV
    March 21, 2024 / 1:46 pm

    5 stars
    Just made it for the first time. Looks great, can’t wait until it cools.

    • evabakes
      March 21, 2024 / 8:13 pm

      I hope you enjoy it! 😊

  3. March 21, 2024 / 9:37 pm

    5 stars
    Excellent recipe! I made a ton of macarons and needed to use up a dozen yolks. Doubled the recipe and added twice as much lemon zest. Turned out perfect. Everyone loved it. No need to run it thru a sieve. Would make again.

    • evabakes
      March 25, 2024 / 2:35 pm

      Hooray! So happy you enjoyed this, Carolyn! You remind me that I need to make macarons again soon… 😊

  4. Michele Hilty
    April 1, 2024 / 8:38 am

    5 stars
    Love this recipe. So easy and so good. Just be patient and it takes about 10 minutes (for me).

    • evabakes
      April 8, 2024 / 5:48 pm

      Yes – patience is key! I don’t have it, so I’m not much help here. 😂

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