Molly O'Neill's Lemon Curd Recipe (2024)

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.

If you put it in an air-tight container it will keep up to 2 weeks refrigerated and will hold well frozen for up to 6 months.The graininess @Natalie mentions is likely due to exposure to air & humidity which would cause the sugar to re-crystallize.Please take the extra step to strain the curd. The glory of a good lemon curd is its silky-smooth texture.

I did not have a sieve to strain the curd but didn't mind a little bit of rind. Also I used 1/4 cup of sugar and a little extra rind and lemon juice. Really enjoyed the slightly tart flavor.

I didn't add butter and it was much better. It doesn't have that butter-ish taste at the end. Wonderful recipe, I love it.

I use eureka lemon zest and meyer lemon juice. I think it's the best combo of the two. I also have cooled this, and added it to a pre-baked pie crust and top with some slices strawberries that made their own sauce (with a bit of sugar sprinkled over them. And yes, strain it for a silky curd. No one wants and egg globule in their curd.

I used this recipe on Pi Day (3.14) to make a lemon curd + lemon shortbread crust refrigerator pie. I stuck to conventional stovetop and substituted Earth Balance vegan butter - came out perfectly! A dollop of vegan whipped cream right before serving topped it off - HUGE hit with my family! Tart lemon curd, tart lemon cookies, and creamy goodness - what's not to love!

Really good. I did the version with olive oil instead of butter and used instant read thermometer to gauge 175 degrees. Super easy and tasty payoff. Will serve with pavlova with berries. Good way to use the egg yolks left from making the merengue. Really can’t believe how easy this was.

Very good. This makes a tart curd. If you like a bit more sweetness, you could probably add it!

Perfect recipe, easy method, big payoff. Fold in whipped cream to make a lovely lemon mousse.

Sublime… made double recipe with olive oil instead of butter and 8 egg yolks because I had them left over from a pavlova!!!! Delicious and custardy but still light!!!!!!! Olive oil really brings out the lemon flavor11/10

No need to doubleDidn’t use zest because didn’t want to strain and it was fine

We've tested replacing butter with olive oil (fantastic, seems to "open" the lemon even more!) and also adding a bit of vegan cream (Oatly iMat if someone's curious). The cream only adds a slight upgrade, but the olive oil and lemon is just divine. The result is gf and non-dairy, so really great for quite a range of diets.

Really good! This was my first time making lemon curd and was a bit worried about scrambling the eggs, but no issues. I used a double-boiler and also doubled the batch, which makes a good two jars' worth. Thanks for the previous tip on what temperature to shoot for. That helped!

This is perfectly delicious! I added more lemon zest and used“ santa cruz organic lemon juice” instead of fresh!

Has anyone tried to make this vegan? I figured I could cut out the butter as others have noted and substitute plant milk…..and egg replacement? Or use some cornstarch? Would love any ideas thank you!!

Loved this recipe. So much so I adapted it for orange curd and lime curd and even a Meyer Lemon Persimmon curd. You will not be disappointed.

Through a strange convergence of recipes, I had fresh lemon zest but not juice. Sub'd bottled key lime juice, and it was outstanding. Did not strain, had no issues with bitterness from zest or bits of overcooked egg. Used a bain-marie, brought heat up slowly, and whisked constantly until the whisk left soft peaks. The curd, once cooled, had an unusually light, mousse-like consistency that was heavenly. Best curd recipe I've tried, by far.

Put less butter than the recipe. The consistency and taste were great, but I smelled the eggs when eating. Maybe because I had put less butter, next time I will make the recipe as is.

Used 6 egg yolks & 1/4 sugar

Very nice taste - the only small fly in my personal ointment is that my curd was less yellow - not sure if down to the eggs or to the lemons or my process…