It’s no secret that olive oil and lemon are a perfect pairing. We’ve also come to discover that olive oil can really enhance sweet dishes and desserts. This really simple recipe from GreenThumbWhiteApron.com for Olive Oil Lemon Curd combines the three flavour profiles – sweet, zesty and spicy to make a delicious dessert spread.
Traditionally lemon curd would use butter but by using a good quality intense olive oil in its place, the result is a really smooth creamy curd that has an interesting depth of flavour with notes of peppery fruitiness and tartness.
Lemon curd is great for spreading on cakes, scones, muffins and cakes. It’s really just a great addition to have in your fridge for an alternative to jam.
This recipe for Olive Oil Lemon Curd only requires 6 ingredients.
6 tablespoons Extra Virgin Olive Oil
½ cup granulated sugar
Juice and zest from 3 lemons, about ½ cup juice and 2 tablespoons zest
¼ teaspoon coarse sea salt
4 large egg yolks, preferably pasture raised
1 tablespoon heavy cream
Over medium heat, warm oil in a heavy bottom sauce pan. Remove from heat and stir in the sugar, lemon juice and zest, and salt.
Whisk in the egg yolks and cream until smooth and return to heat stirring constantly until the mixture is thick enough to cling to the back of a spoon, about 3 minutes. Do not allow the mixture to boil.
Pour the curd through a fine mesh strainer into a small bowl. Cover the surface of the curd with plastic wrap to prevent a skin from forming and refrigerate until ready to use.
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