Olive Oil Lemon Curd

Published Nov. 24, 2021

Preparation & Total Time

• Prep Time: 10 minutes (blending, stovetop/microwave cooking)

• Chilling Time: 1 hour

• Total Time: 1 hour 10 minutes

Ingredients

• 1 cup (240 milliliters) freshly squeezed lemon juice (from 4–6 medium lemons; adjust for lemon variety—2–3 Meyer lemons for a sweeter profile)

• 1 cup (200 grams) granulated sugar (reduce by ½ cup for a tart, less sweet curd)

• 3 large eggs

• 1 egg yolk (for richness)

• 2 teaspoons finely grated lemon zest (from 1 medium lemon; optional: add grapefruit zest for variation)

• Pinch of kosher salt (enhances flavor)

• ½ cup (120 milliliters) extra-virgin olive oil (use a high-quality, mild olive oil for smoothness)

Preparation Methods

Stovetop Method (Traditional)

• Step 1: Blend the Base

Combine lemon juice, sugar, whole eggs, egg yolk, lemon zest, and salt in a high-speed blender. Blend on high until completely smooth, about 30 seconds. With the blender running, slowly pour in the olive oil in a steady stream until fully incorporated (scrape down the sides halfway if needed to ensure even mixing).

• Step 2: Double Boiler Cooking

Fill a medium saucepan with 1 inch of water and bring to a rolling boil over high heat. Reduce heat to medium-low. Place a heatproof metal mixing bowl (large enough to nestle over the saucepan without touching the water) on top. Transfer the blended mixture into the bowl. Whisk constantly with a heatproof spatula or spoon until the curd thickens to a mayonnaise-like consistency (6–10 minutes). Do not overcook—this will cause egg coagulation and grainy texture.

• Step 3: Cool & Chill

Remove the bowl from heat and check for smoothness. If small curdled egg bits appear, strain through a fine-mesh sieve (press gently with a rubber spatula to extract all curd). Transfer the smooth curd to an airtight container, pressing plastic wrap directly onto the surface to prevent skin formation. Cool to room temperature, then refrigerate for at least 1 hour until fully set.

Microwave Method (Time-Saving)

• Step 1: Blend the Base (Same as Stovetop Step 1)

Blend all ingredients except olive oil first, then slowly add oil as described.

• Step 2: Microwave Cooking

Pour the blended mixture into a large glass or ceramic microwave-safe bowl. Cook on high power in 1-minute intervals (3–5 minutes total), whisking vigorously between intervals (focus on stirring edges to prevent overcooking). Reduce power to 70% and cook for 1–2 more minutes (stir every 30 seconds), until the curd thickens and appears slightly puffed.

• Step 3: Cool & Chill (Same as Stovetop Step 3)

Chef’s Tips & Reader Notes

• Texture Perfection: Always strain the curd—even if smooth initially, residual heat can cause tiny curdled bits.

• Crust Pairings: Use in pre-baked almond flour crusts (e.g., King Arthur’s recipe) or drizzle over olive oil shortbread cookies.

• Lemon Variations: Swap regular lemons for Meyer lemons or add 2 tbsp grapefruit zest for a floral twist.

• Sugar Adjustment: Reduce sugar by ½ for a tart profile; use 1 cup sugar for a sweeter curd.

Reader Reviews

“Very similar to David Leibovitz's Tarte au citron, but no dairy. Definitely strain! Bake in pre-baked almond flour crusts for lemon bars.”

“Used half sugar with Meyer lemons and Ranch Olivos’ Meyer lemon olive oil—texture is silk-smooth and light. Happy Chanukah!”

“I doubled the recipe with 10 lemons and added an extra yolk to the second batch. Thickens beautifully—no skin after chilling!”

Storage: Refrigerate in an airtight container for up to 1 week. Use as a filling for tarts, spread on toast, or fold into Greek yogurt.

Enjoy this vibrant, dairy-free curd—perfect for sweet tarts or tangy snacks!