Molly O'Neill's Lemon Curd

By Molly O'Neill

Molly O'Neill's Lemon Curd
Karsten Moran for The New York Times
Total Time
10 minutes, plus refrigeration
Rating
5(1,018)
Comments
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Featured in: Food; Jam Session

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Ingredients

Yield:1 cup
  • 2large whole eggs
  • 2large egg yolks
  • ⅓cup 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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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.

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Ratings

5 out of 5
1,018 user ratings
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Comments

Micah B.

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

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.

Susan chira

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

Katherine Hickey

I've made this recipe many, many times and it's always a crowd pleaser. My only advice is to use a double boiler, especially if you have a gas stove. I use a glass bowl sitting on top of a small pot with water. Using the steam from the double boiler to cook instead of the direct heat helps prevent a ton of curddling of the eggs.

Maria

This recipe was part of a NYT Magazine feature called "Jam Session" by Molly O'Neil in 1998. I tore out the page then and sill have it today. It's been my go-to lemon curd for my Christmas morning cream scones (also Molly O'Neil's recipe) ever since.

Julie

Not sweet enough for me. It’s like lemon pudding.

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