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Lemon curd whole egg or yolk

im messing around for the first time with lemon curd, ive stumbled across many recipes and i can't seem to grasp weather i should be using whole eggs or just yolks, surprisingly i have found about the same amount of sites going either way?

then some of them add like 6 eggs and other are only 3. i only need about a cup so im keen to go with the 3 egg recipes however they seem to have similar amounts of other ingredients. is anyone familiar with lemon curd and played with egg content?

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  1. hmmm, i found another post on this, sorry for repeat.. but still can't really decide on to go with yolk or whole egg, 3 or 6 eggs. think i may just wing it and put in 3 whole and 2 yolks for a 6 egg recipe and reduce the 1 cup sugar to 3/4. and this is why i have disasters, and strangely amazing concoctions!

    1. Egg yolks are standard though obviously not compulsory. Starting at 4:30:

      http://www.youtube.com/watch?v=bsgx6N...

      Alton Brown considers lemon curd a custard. Custards are made with yolks only. If you make it with whole eggs, you'll get something different. Which you like better, would be up to you.

      1 Reply
      1. re: John Francis

        Custards are not made with yolks only.
        Many are made with whole eggs or a combination of whole eggs and yolks depending on the desired texture of the finished dish.
        A few examples Quiche, Crème caramel, Corn Pudding,Buttermilk pie, or Clafoutis.

        Definition from "The Professional Chef" "A custard is a liquid that is thickened or set by the coagulation of egg protein."

      2. I have only made curds with yolks.

        1 Reply
        1. I do both depending on the mood. Just using the yolks tends to be thinner, creamier, but taste heavier. Adding the whites gives you a lighter fresher thicker product.

          So usually whites added if I'm using it for toast, light cakes, tarts. Anything when you need a firm base and you are mixing flavors. Just yolks, for topping, sauces, heavy cakes (pound, lava) or anything when you want the lemon curd as the central flavor of the dish.

          Even though some people think adding whites is sacrilege, I do like the lighter taste, makes me feel less guilty spooning it on everything. And no need to make a meringue or sponge cake with the leftovers.

          1. You can vary it how ever you want as long as you adjust for the size difference. Yolks and Whites are about even proportion in a chicken egg 1:1.
            For example for a half cup of juice you would use
            6 yolks or
            3 whole eggs or
            4 yolks and 1 whole egg or
            2 whole eggs and 2 yolks

            1. I'd tried a number of recipes over the years before settling on a favorite--a recipe in the Ottolenghi cookbook. He uses a 1:1 ratio of yolks to whole eggs. It has a dense, creamy texture that I love.

              2 Replies
              1. re: nomadchowwoman

                The amount of butter really has a great effect on the texture as well.