Molly O'Neill's Lemon Curd
- Total Time
- 10 minutes, plus refrigeration
- Rating
- Comments
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Ingredients
- 2large whole eggs
- 2large egg yolks
- ⅓cup sugar
- Pinch of salt
- 1tablespoon lemon zest
- ½cup fresh lemon juice
- 5tablespoons butter, diced
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
- 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.
Fantastic! definitely recommend double this recipe. I’ve adjusted to 4 tb olive oil and 2 tb butter - as another comment, the olive oil brings another fruity layer to the sharp taste of this curd
I used all egg yolks after using the whites to make pavlova. Nice way to use them up and it tastes just the same.
Easy peasy!! Yum!!