Molly O'Neill's Lemon Curd

By Molly O’Neill

Published May 30, 1998

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
10 minutes, plus refrigeration
Rating
5(1,178)
Comments
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Ingredients

Yield:1 cup

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 149 milligrams cholesterol; 175 calories; 4 grams monounsaturated 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

  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
1,178 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.

K Bradley

Delicious and super quick to make. I've been wondering what to do with the last of the Lemons on the tree and my husband suggested I make lemon curd. I've also made a pavlova base with the egg whites and plan on layering it with the curd and berries. Yum!

Alicia

So easy. So good. Definitely strain.

Julia

I did this in a double boiler instead of directly in the saucepan to minimize the risk of burning or overcooking and it worked like a charm! I served this with Molly O’Neill’s more recent adapted recipe for Chez Panisse’s blueberry cobbler. 10/10

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