20-Minute Olive Oil Lemon Curd with Egg Yolks
A silky, bright lemon curd made with extra virgin olive oil instead of butter, creating a fruity richness that complements pastries, yogurt, or spread on toast. The combination of fresh lemon juice and zest provides sharp citrus notes, while the olive oil adds depth and a subtle peppery finish. Serve with afternoon tea, on desserts, or swirled into cream cheese. This version's olive oil base sets it apart from traditional butter-based curds, making it suitable for dairy-free diets when using vegan egg replacements.
Ingredients
- 3 oz extra virgin olive oil
- ¾ cup granulated sugar
- ½ cup lemon juice
- 3 TBS lemon zest
- ⅛ teaspoon salt
- 6 egg yolkscornstarch slurry (2 TBS cornstarch + 3 TBS water)1:1veganegg-freeeggs-free
thickens differently, less rich
Full guide →
Instructions
- 1
Heat olive oil in heavy saucepan over medium heat until hot
- 2
Whisk in sugar until combined
- 3
Stir in lemon juice, zest, and salt
- 4
Whisk in egg yolks until smooth
- 5
Continue whisking constantly until mixture thickens and coats the back of a spoon, being careful not to boil
- 6
Pour immediately into clean jar and cool to room temperature, whisking occasionally
- 7
Refrigerate covered until ready to serve
Tips
Whisk constantly and monitor heat carefully; curd thickens between 160-170F. Stop whisking and remove from heat immediately when mixture coats a spoon to prevent overcooking.
Cool slightly before jarring to prevent condensation. Whisk occasionally while cooling for silkier texture and to prevent a skin from forming.
Use room temperature eggs for smoother incorporation and more even cooking throughout the mixture.
Good to Know
Refrigerate in airtight glass jar up to 2 weeks. Do not freeze; oil separates upon thawing.
Make up to 2 days ahead. Store covered in refrigerator. Whisk gently before serving if separation occurs.
Serve at room temperature or chilled. Use as spread for toast, swirl into yogurt, top cakes or cream puffs, or serve alongside scones.
Common Mistakes
Do not allow mixture to boil to avoid curdled, grainy curd
Do not stop whisking during cooking to avoid uneven thickening and lumps
Do not delay jarring hot curd to prevent over-thickening in pan
Substitutions
Vegan Options
thickens differently, less rich
Full guide →General Alternatives
FAQ
Can I make this without egg yolks?
Yes. Replace with cornstarch slurry (2 TBS cornstarch whisked with 3 TBS water), but texture will be less silky and custard-like. Add gradually while whisking over medium heat until thickened, about 8-10 minutes.
What if my curd breaks or looks grainy?
Immediately remove from heat. Strain through fine mesh sieve into a bowl. Whisk in 1 TBS cold water or cream to help re-emulsify. If unsuccessful, the curd has curdled; start again with fresh ingredients.
How long does olive oil lemon curd keep?
Refrigerated in airtight glass container, up to 2 weeks. Do not freeze; the oil will separate and texture becomes grainy upon thawing. Consume within stated timeframe for food safety with raw or lightly cooked eggs.