Description
This Olive Oil Lemon Curd is a luscious, tangy spread that combines the vibrant flavors of fresh lemon with the rich, smooth texture of extra virgin olive oil. Perfect for spreading on toast, dolloping onto desserts, or swirling into yogurt, this homemade curd offers a delightful twist on a classic, with a subtle fruity undertone from the olive oil.
Ingredients
Olive Oil Lemon Curd Ingredients
- 3 oz extra virgin olive oil
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 tbsp lemon zest
- 1/8 tsp salt
- 6 large egg yolks
Instructions
- Heat the olive oil and sugar: In a heavy saucepan over medium heat, pour in the extra virgin olive oil and warm it gently. Once the oil is warm, whisk in the granulated sugar until fully combined and slightly dissolved.
- Add lemon juice, zest, and salt: Stir in the fresh lemon juice, lemon zest, and salt to the oil and sugar mixture, blending the flavors together.
- Incorporate egg yolks and cook: Whisk in the six egg yolks steadily until the mixture is smooth. Continue whisking constantly over medium heat until the curd thickens enough to coat the back of a spoon. Be careful not to let the mixture boil, as boiling will cause the curd to curdle.
- Cool the curd: Immediately pour the hot lemon curd into a clean jar. Allow it to cool to room temperature while whisking occasionally to maintain a smooth texture and prevent skin formation.
- Refrigerate before serving: Cover the jar and refrigerate the lemon curd until chilled and set, usually at least 3 hours, before serving.
Notes
- Use fresh lemon juice and zest for the best vibrant flavor.
- Do not allow the mixture to boil to avoid curdling.
- Store the lemon curd refrigerated and consume within 1 week for optimal freshness.
- Whisking occasionally while cooling prevents a skin from forming on top.
- This curd can be used as a spread, in desserts, or as a topping for yogurt and pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
