Traditionally curds are made with fruit, egg yolks and butter. This recipe swaps out the butter and uses extra virgin olive oil instead! Recipe by Laura Bashar of Family Spice
Cook Time: 20 min
Inactive Time: 4 hour chill time
Serving Size: 2 TBS
Serving Suggestions: Serve as a spread for your toast or scone or use as a tart filling.
Cooking Tips: Curd will keep in the refrigerator for 2-3 weeks. Choose a mild flavored or lemon infused olive oil. As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.