Yolk Only Meyer Lemon Curd

I’m finding it quite difficult to find the time to blog and bake with a 3 month old. Brushing my teeth right when I wake up, showering when I want to and even going to the bathroom right when I need to are all things that I miss. Those simple necessities are hard to come by with a baby. Feeling exhausted is a norm now too. I’m not sure if I’ll ever get enough sleep ever again…Some days have me feeling like I can’t do this or has me questioning if I am doing enough or doing it right. Being a new mom during this surreal time is something I never thought I’d ever have to experience as well. I’m doing my best to stay as positive as I can, but some days it can get real tough.

In showing all sides of my life I hope that it brings you some kind of comfort knowing that if you are going through this as well, that you are not alone. I have to constantly remind myself that it is A OKAY to feel this way and that this too shall pass. That there is a light at the end of the tunnel and I am still so fortunate to have all the things I do have. The world may feel as if it is caving in, but we will come back from this. I truly believe in the good of people and the human race. I know that we are all here for one another and will continue to support each other. I would love to offer some more comfort in sharing more recipes that you want to see or want to make during this time. They can be sweet or savory, easy or hard, simple or decadent. You let me know and I promise to get to them as soon as this baby lets me.

Today I’m sharing a lemon curd recipe that is YOLK ONLY. You may not be trying to make any recipes that calls for eggs at this time, but this one is a bookmaker for sure. For all those times you have leftover yolks and don’t know what else to make other than crème brûlée (which I’ll be sharing V soon!). It is silky smooooth, packed with the most delicious citrus aromas and can totally be spooned into your mouth by the spoonful till the jar is gone… speaking from experience here hahaaaa. A good curd is always a staple in the fridge or freezer so can this up and crack it open when you are craving it most, I won’t judge!


makes 1 1/2 cups


  • 6 large egg yolks
  • 1/2 cup + 2 tbsps. granulated sugar
  • 1/4 cup Meyer lemon zest
  • 1/2 cup freshly squeezed Meyer lemon juice
  • 1/4 tsp. kosher salt
  • 8 tbsp. unsalted butter (cubed & at room temp.)


  • Fill a medium pot with water & bring to a boil.
  • Place all ingredients except butter into a heat proof bowl & whisk to combine.
  • Place the bowl over the simmering water, making sure it doesn’t touch the water & whisk for ~7mins till the mixture thickens. The mixture should be in the “ribbon” stage, meaning it has lighten, paled & thickened. Also, when you pull your whisk up, the mixture should form ribbons before being incorporated back into the rest of the mixture.
  • Once it has thickened, carefully take the bowl off the heat & set it on a tea towel.
  • Whisk in the cubed butter 1 tbsp. at a time till all is incorporated.
  • If you like a smoother curd, strain the curd through a fine sieve. If you don’t mind the zest, go ahead and leave as is.
  • Press a sheet of plastic wrap directly onto the surface of the curd so a skin will not form or fill sanitized jars with the curd and chill them in the fridge for at least 4 hrs. before using.
  •  If left in a bowl covered, the curd can last up to 5 days. If canned, they can last in the freezer unopened up to 3 months, but once opened it can only last 1-2 weeks.

Leave a Reply

Your email address will not be published.