Description
This Olive Oil Lemon Curd is a delightful twist on traditional lemon curd, featuring the richness of extra virgin olive oil for a smooth, velvety texture with a bright citrus flavor. Perfect for spreading on toast, dolloping on desserts, or adding a zesty touch to your breakfast.
Ingredients
Olive Oil Lemon Curd Ingredients
- 3 oz extra virgin olive oil
- 3/4 cup granulated sugar
- 1/2 cup lemon juice (freshly squeezed)
- 3 tbsp lemon zest
- 1/8 tsp salt
- 6 egg yolks
Instructions
- Warm the Olive Oil and Combine with Sugar: In a heavy saucepan over medium heat, pour in the extra virgin olive oil. Once the oil is warm, whisk in the granulated sugar until well combined and the mixture is smooth.
- Add Lemon Juice, Zest, and Salt: Stir in the fresh lemon juice, lemon zest, and salt, blending these flavors into the olive oil and sugar base.
- Incorporate Egg Yolks and Thicken: Whisk the egg yolks into the mixture until it becomes smooth. Continue whisking gently but continuously, taking care not to let the mixture boil, until the curd thickens enough to coat the back of a spoon.
- Cool the Lemon Curd: Immediately pour the thickened curd into a clean jar. Allow it to cool to room temperature, whisking occasionally to maintain a smooth texture and prevent skin from forming.
- Refrigerate and Serve: Cover the jar and refrigerate the lemon curd until thoroughly chilled and ready to serve. Store it refrigerated to maintain freshness.
Notes
- Do not let the mixture boil to avoid curdling.
- Use fresh lemon juice and zest for the best flavor.
- The curd thickens as it cools; consistency should be creamy and smooth.
- Keep refrigerated and use within 1-2 weeks for optimal freshness.
- This lemon curd pairs wonderfully with scones, yogurt, or as a topping for desserts.
