Molly O'Neill's Lemon Curd
Published May 30, 1998
Karsten Moran for The New York Times
- Total Time
- 10 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 large whole eggs
2 large egg yolks
⅓ cup sugar
Pinch of salt
1 tablespoon lemon zest
½ cup fresh lemon juice
5 tablespoons butter, diced
Nutritional analysis per serving
13 grams carbs; 149 milligrams cholesterol; 175 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 53 milligrams sodium; 3 grams protein; 12 grams sugar
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
- 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.
- 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.
Private Notes
Comments
If you have a quality instant read thermometer handy shoot for around 175°/180°f.
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.
This was excellent; I'd double the batch next time. It takes patience so that the sauce thickens.
Followed as written except I didn't strain and it is this curd is brightest most lovely thing I've ever tasted. I made lemon poppy seed bars and with the leftovers I've been putting dollops on my overnight oats and it's a revelation.
Could this be made with all/only yolks, and if so, how many??? Thanks!
Made with homegrown key lime juice and only 2t zest as it is more bitter than lemon zest. Was excellent and incredibly easy! Cooked to 170F - it thickened a minute or two before hitting that temp.