When you are making macaroons, you are left with a lot of egg yolks. What do you make with them? Well, you make lemon curd. It is so delicious! And you can use it in fruit dips, fillings for macaroons, doughnuts, lemon bars, fruit dips, and cupcakes…the possibilities are endless.
Lemon Curd
A delicious lemon curd that comes together quickly, has a nice strong lemon flavor, and is perfect for any dessert filling.
Equipment
- 1 small saucepan
- wire whisk, measuring cups & spoons, spatula
Ingredients
- 6 egg yolks
- 3/4 C granulated sugar
- 1/4 C fresh lemon juice
- zest of one lemon
Instructions
- Place all ingredients in a small sauce pan. Whisk together well. Turn heat to a low simmer and continue to cook and stir occasionally until it starts to thicken.
- Be careful to watch this curd as it thickens. It can all of the sudden thicken and you don't want the bottom to burn. So as it starts to thicken, stir more frequently, and then constantly until it reaches its full thickness. The thickness of jelly in a doughnut is a good reference.
- After it is done, remove from heat. Let cool for 20-30 minutes at room temperature. Then finish cooling in the refrigerator.
- Use for any recipe calling for lemon curd.
I would love to know how you are using this recipe. I love any lemon dessert!
Emma
[…] If you bake macaroons, angel food cake, or another dessert that requires lots of egg whites, you definitely need to learn how to make lemon curd to use up those egg yolks. I happen to have a super easy and delicious recipe for lemon curd. You can find it here. […]
[…] this recipe you will also need my lemon curd recipe and my lemon buttercream frosting recipe. I suggest making the lemon curd the day before you make […]