Olive Oil Lemon Curd
This simple recipe for olive oil lemon curd is a breeze to whip up, so you can enjoy homemade lemony deliciousness in no time. Use it to dip fresh fruit, top your scone with it or drizzle this lemon curd over your favorite slice of sponge cake.
Servings 12
Calories 141kcal
Ingredients
- 3 oz extra virgin olive oil
- ¾ cup granulated sugar
- ½ cup lemon juice
- 3 tablespoon lemon zest
- ⅛ teaspoon salt
- 6 egg yolks
Instructions
- Using a heavy saucepan over medium heat pour in the olive oil. When oil is warm, 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.
Lemon curd will last in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to one year.
Nutrition
Serving: 1g | Calories: 141kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 30mg | Sugar: 13g
