Whether you use it for dessert topping or a spread, you won’t notice the butter is missing in this smooth and silky olive oil lemon curd.
Last year, I was invited to speak at Camp Blogaway with my partner, Mary/California Greek Girl, to talk about self-publishing. You know, Mary and I first met at Camp Blogaway a few years back. This year, I was invited by Safest Choice Eggs to demo this Olive Oil Lemon Curd. I wasn’t nervous. My blogging friends were there supporting me.
And yes, you read that right. You can create a smooth and creamy lemon curd without the butter. Just use a mild flavored or citrus infused olive oil.
Sometimes in life you have to make that step to do what is uncomfortable. The rewards are immeasurable. I started taking my blog seriously when I first attended camp and I haven’t looked back since. It was the first time I spent a weekend away from my husband and kids. My first Mommy getaway, and I’ve looked forward to it ever year since.
Camp Blogaway has made me a better blogger, better photographer, better mommy and a happier person. I always feel refreshed, inspired and happily exhausted after a weekend at camp. But don’t take my word for it. Read what other foodie have to say here.
Have you ever stepped out of your comfort zone and been surprised at what happened next?
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Olive Oil Lemon Curd
Whether you use it for dessert topping or a spread, you won't notice the butter is missing in this smooth and silky olive oil lemon curd.
Ingredients
- 3 oz extra virgin olive oil
- 3/4 cup granulated sugar
- 1/2 cup lemon juice
- 3 TBS lemon zest
- 1/8 tsp salt
- 6 egg yolks
Instructions
- Using a heavy saucepan over medium heat pour in the olive oil.
- When oil is hot, whisk in sugar.
- Stir in lemon juice, zest and salt.
- Whisk in egg yolks until smooth. Keep whisking until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or your curd will curdle.
- Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally.
- Refrigerate, covered, until ready to serve.
Notes
Serving Suggestions: Serve with scones, muffins or toast like jam. Use as a tart filling. You can even stir it into your oatmeal or morning yogurt. Curd will keep in the refrigerator for 2-3 weeks.
Cooking Tips: 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 30mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g
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My jaw sort of hit the floor when I saw this olive oil lemon curd! So smart, and I bet the flavor is even brighter than when you make it with butter. Magic! Camp Blogaway was always so far away for me. So glad you got to go for so many years!
It really is bright and delicious. And you can add so many different flavor profiles depending on what type of olive oil you use. Camp Blogaway will always hold a special place in my heart. Bummer it is no more, but one day I hope to attend Blog Stamina!
I remember meeting you at Camp B way back when! So glad to have you as a friend!
How lovely for you to have a stimulating but relaxing weekend away in pristine nature. Mother’s Day here today, but shall take time tomorrow to look up all the blogs you have mentioned: always interested to meet new participants in blogosphere 🙂 !
Fun post! I actually did know Canada was a huge exporter of lentils — don’t know how I know that, though. Maybe because all of the pulses I buy at Indian markets seem to be from Canada? I think that must be it, and Googled because I was curious. 🙂
Sounds like so much fun and no , I don’t know what a pulse is (but will once I Google it). I’m not a blogger, but when I used to be involved with a direct sales company, it did me so much good to get away and be with like minded people. It encouraged me to do things outside my comfort zone; I grew from it and so did my goals/achievements. I credit a lot of my success to the information I received at these events. The memories also last forever. I love the lemon curd recipe and since you… Read more »