Molly O'Neill's Lemon Curd Recipe (2024)

By Molly O'Neill

Molly O'Neill's Lemon Curd Recipe (1)

Total Time
10 minutes, plus refrigeration
Rating
5(743)
Notes
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Ingredients

Yield:1 cup

  • 2large whole eggs
  • 2large egg yolks
  • cup sugar
  • Pinch of salt
  • 1tablespoon lemon zest
  • ½cup fresh lemon juice
  • 5tablespoons butter, diced

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

175 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 53 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Molly O'Neill's Lemon Curd Recipe (2)

Preparation

  1. Step

    1

    In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the salt, zest, lemon juice and butter. Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick and slightly gelatinous. Do not overcook.

  2. Step

    2

    Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. Refrigerate until cooled, and serve with biscuits or scones.

Ratings

5

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743

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Private Notes

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Cooking Notes

Micah B.

If you have a quality instant read thermometer handy shoot for around 175°/180°f.

Susan chira

This was excellent; I'd double the batch next time. It takes patience so that the sauce thickens.

Wendy Hawkins

Lovely! I used this as sauce with huckleberries and bread pudding - to die for! Straining the sauce is optional. I like the texture and taste of the lemon zest and straining is very fussy, IMO.

Randy

If you put it in an air-tight container it will keep up to 2 weeks refrigerated and will hold well frozen for up to 6 months.The graininess @Natalie mentions is likely due to exposure to air & humidity which would cause the sugar to re-crystallize.Please take the extra step to strain the curd. The glory of a good lemon curd is its silky-smooth texture.

Mary

I did not have a sieve to strain the curd but didn't mind a little bit of rind. Also I used 1/4 cup of sugar and a little extra rind and lemon juice. Really enjoyed the slightly tart flavor.

Dominika

I didn't add butter and it was much better. It doesn't have that butter-ish taste at the end. Wonderful recipe, I love it.

Ginger

I use eureka lemon zest and meyer lemon juice. I think it's the best combo of the two. I also have cooled this, and added it to a pre-baked pie crust and top with some slices strawberries that made their own sauce (with a bit of sugar sprinkled over them. And yes, strain it for a silky curd. No one wants and egg globule in their curd.

wesley

Just made this to put on top of the “Light and Fluffy Cheesecake.” I found this lemon curd too sharp for that application.

Kate

The easiest lemon curd recipe I've ever used. Followed it exactly, and resulted in a lovely, tart curd. Perfect way to use up lemons on my tree. I used it in a sponge cake and there was plenty.

Gemma

This has become my go-to lemon curd recipe of all the ones I have tried. Easily doubled and you can add more zest/lemon juice or less sugar for extra tang when desired. Other recipes have you add butter at the end but that always thins out the curd. When I’m feeling lazy I don’t strain the curd but it does taste better when I do. Give this recipe a try: Easy, straightforward and delicious!

EmAshCooks

I have made at least 3 separate lemon curd recipes before this one, and I think this makes the perfect amount of curd with the perfect lemon ratio of all of them. I strained the lemon juice before cooking but did not strain out the zest. I will only be making this recipe from now on! Great with scones :)

Bridget Bakes

Just made this and tripled the recipe! No notes, a smashing success!!

Laura V.

I used this recipe on Pi Day (3.14) to make a lemon curd + lemon shortbread crust refrigerator pie. I stuck to conventional stovetop and substituted Earth Balance vegan butter - came out perfectly! A dollop of vegan whipped cream right before serving topped it off - HUGE hit with my family! Tart lemon curd, tart lemon cookies, and creamy goodness - what's not to love!

Kat

Really good. I did the version with olive oil instead of butter and used instant read thermometer to gauge 175 degrees. Super easy and tasty payoff. Will serve with pavlova with berries. Good way to use the egg yolks left from making the merengue. Really can’t believe how easy this was.

Chef Pizza

Very good. This makes a tart curd. If you like a bit more sweetness, you could probably add it!

Tina Bakes

Perfect recipe, easy method, big payoff. Fold in whipped cream to make a lovely lemon mousse.

mj

Sublime… made double recipe with olive oil instead of butter and 8 egg yolks because I had them left over from a pavlova!!!! Delicious and custardy but still light!!!!!!! Olive oil really brings out the lemon flavor11/10

grhartz

No need to doubleDidn’t use zest because didn’t want to strain and it was fine

Cafe Bar Pesula

We've tested replacing butter with olive oil (fantastic, seems to "open" the lemon even more!) and also adding a bit of vegan cream (Oatly iMat if someone's curious). The cream only adds a slight upgrade, but the olive oil and lemon is just divine. The result is gf and non-dairy, so really great for quite a range of diets.

Katrina

Really good! This was my first time making lemon curd and was a bit worried about scrambling the eggs, but no issues. I used a double-boiler and also doubled the batch, which makes a good two jars' worth. Thanks for the previous tip on what temperature to shoot for. That helped!

PattyB

This is perfectly delicious! I added more lemon zest and used“ santa cruz organic lemon juice” instead of fresh!

sybil

Has anyone tried to make this vegan? I figured I could cut out the butter as others have noted and substitute plant milk…..and egg replacement? Or use some cornstarch? Would love any ideas thank you!!

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Molly O'Neill's Lemon Curd Recipe (2024)

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