Pumpkin Curd with Olive Oil
Fruit curds are typically made with butter, but this pumpkin curd is made with better-for-your-heart extra virgin olive oil.
Servings 10 servings
Calories 76kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- ¼ cup granulated sugar
- ½ teaspoon lemon juice
- ¼ teaspoon cinnamon ground
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon salt
- ½ cup pumpkin purée
- 3 egg yolks
Instructions
- Using a heavy saucepan over medium heat pour in olive oil.
- When oil is hot, whisk in sugar until dissolved.
- Stir in lemon juice, cinnamon, nutmeg and salt.
- Stir in pumpkin purée until fully incorporated.
- Whisk in egg yolks, one at a time. Continue whisking constantly until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or eggs will curdle.
- Remove curd from heat and transfer to a clean jar until cooled to room temperature.
- Refrigerate, covered, until the curd is completely chilled, about 4 hours.
Notes
Serving Suggestions: Serve as a spread for your toast or scone or use as a tart filling.
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.
TO STORE: Store your lemon curd in an airtight container and refrigerate for up to 2 weeks.
TO FREEZE: You can also freeze lemon curd. Transfer to a freezer safe container and freeze for up to 1 year
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 31mg | Sugar: 5g
