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. This year, I was invited by Safest Choice Eggs to demo this Olive Oil Lemon Curd.
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.
Think I’m nuts? Well, the 100 bloggers that tasted my lemon curd loved it. I loved making this so much that I even made an olive oil pumpkin curd, too! This is a great option for those of you who are allergic to dairy or prefer to eat dairy-free.
Ingredients you need
- Extra virgin olive oil: Choose a high quality extra virgin olive oil that has a mild flavor. You can also use a lemon infused olive oil. For added flavor choose an orange or herb infused olive oil. Click here to learn more about how to choose and how to bake with olive oil.
- Pantry staples: granulated sugar and salt
- Lemons: You will use the zest and juice from one large lemon.
- Eggs: You will only the yolks for this recipe. Save the egg whites for a healthy breakfast or make a meringue or pavlova.
1. Using a heavy saucepan over medium heat pour in the olive oil. When oil is hot, whisk in sugar.
2. Stir in lemon juice, zest and salt.
3. 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.
4. Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve.
Recipe tips and FAQs
Now that you have lemon curd, what do you with it?? Well, you can keep it simple and spread it on your favorite scone or a slice of buttered bread.
Lemon curd is also delicious served with fresh fruit like strawberries, blackberries, raspberries or blueberries.
You can also serve it with pound cake or dip a simple vanilla wafer in it for a little touch of sweet.
- 3 oz extra virgin olive oil
- ¾ cup granulated sugar
- ½ cup lemon juice
- 3 TBS lemon zest
- ⅛ teaspoon salt
- 6 egg yolks
- 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.
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.
Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 30mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 1g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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