Should lemon curd be made with egg yolks or whole eggs?Again, you can make it with either. However, I prefer it to be made with whole eggs.Lemon curd made with just egg yolks is much richer and has a more custard-like flavour. Delicious, but not really the flavour I associate with a traditional lemon curd.The consistency of lemon curd made with just yolks was also less smooth than the others I made and was quite gloopy looking.As egg yolks have a much higher fat content than whole eggs, I tested making an egg yolk only curd, also leaving out the butter (to balance out the overall fat content of the finished curd). I found this still had a very yolk-y flavour and the texture was less smooth.It did however have a fabulously vibrant yellow colour.TIP If you’d like your lemon curd to have a slightly richer, more custardy flavour, then you could replace one of the eggs in my recipe with two yolks.