Olive Oil Lemon Curd

By Melissa Clark

Published Nov. 23, 2021

Olive Oil Lemon Curd
Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes, plus cooling and 1 hour’s chilling
Rating
4(431)
Comments
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This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).

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Ingredients

Yield:About 2 cups
  • 1cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
  • 1cup/200 grams granulated sugar
  • 3large eggs
  • 1egg yolk
  • 2teaspoons finely grated lemon zest (from 1 lemon)
  • Pinch of kosher salt
  • ½cup/120 milliliters extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

514 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 5 grams protein; 86 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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Preparation

  1. Step 1

    Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.

  2. Step 2

    Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)

  3. Step 3

    Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Tip
  • To make the curd in the microwave, pour the lemon-olive oil mixture from the blender into a large glass bowl and cook in the microwave, on high power, in 1-minute intervals for 3 to 5 minutes. Whisk furiously between intervals, especially at the edges. Reduce power to 70 percent and continue to cook for another 1 to 2 minutes (stirring every minute), until the curd thickens and looks slightly puffed and spongy. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature, then refrigerate.

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Ratings

4 out of 5
431 user ratings
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Comments

Carol

Yum! I used half the sugar (we like tart) with Meyer lemons and Meyer lemon olive oil from Ranch Olivos. The texture is fabulously smooth and light. So yummy! Happy Chanukah!

LM Myers

Very similar to David Leibovitz's Tarte au citron, but no-cow. Definitely strain. Bake in pre-baked KA almond flour lemon bar crust using olive oil for the fat, should bake in 6-10 minutes.

lynn

love this! used trader joe’s regular extra virgin olive oil and meyer lemons. didn’t time exactly, but pretty sure it took longer than 10 minutes to thicken, but well worth it. hard to describe exactly how the taste it differs from a traditional curd — both are delicious.

Carolbb

Easy to make. Delicious lemon curd with just the right balance of tart and sweet. Nobody suspected there was olive oil in it. Used it as the lemon filling in Parisian style lemon macaroons (NYT) for second sedar. Everyone loved them! Did microwave version, needed 5 & 1/2 lemons. Microwaved 4 minutes at full power & 2 at 70%, did not need to be strained & perfect texture!!! Great alternative for dairy averse!

Nancy

I did it twice and it failed both times. the first time I just kept cooking until the second and I ended up with maybe a half cup and oil separating out. The second time I decided I had cooked the first too long, so I microwaved and I ended up with a cup of rather liquid curd. It was at 180° or so and I stirred in another egg yolk which I’m not sure made any difference. I could use it as a topping to fruit, but it certainly wouldn’t work as a cake filling.

Nancy

I’m going to continue. I’m thinking two things about my failure. First, I think maybe oil will never be as solid as butter. Secondly, I think if I just did it in a pan with butter and not a double boiler, it might work. I found that to be true with cornstarch pudding. I see there is a recipe like that. But perhaps I’ve had enough of lemon curd.

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