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?
- 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
- 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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