{"id":16778,"date":"2014-09-22T10:10:04","date_gmt":"2014-09-22T17:10:04","guid":{"rendered":"https:\/\/shescookin.com\/?p=16778"},"modified":"2019-08-07T20:08:41","modified_gmt":"2019-08-08T03:08:41","slug":"two-extra-virgins-olive-oil-lemon-curd","status":"publish","type":"post","link":"https:\/\/shescookin.com\/two-extra-virgins-olive-oil-lemon-curd\/","title":{"rendered":"Two Extra Virgins’ Olive Oil Lemon Curd"},"content":{"rendered":"

\"Lemon<\/a><\/p>\n

Forgive me mother, for I have erred – it’s been one week since my last blog post. I make no excuses for my delinquency other than a brief sojourn to Seattle for the International Food Bloggers Conference<\/a> otherwise known as #IFBC2014 or just #IFBC. But you’ll see it was worth it because I’m back tethered to Mac with reams of valuable intel to share.<\/p>\n

First up, a recipe for lemon curd. Citrus lovers (like me) crave that burst of acid on the tongue that travels at lightning speed along neural pathways igniting lethargic nerve endings along the way. (Shades of Diane Jacobs<\/a>‘ writing workshop detected here.) Lemon curd is the epitome of pure concentrated citrus bundled with eggs and bound to mounds of rich creamy butter. Which is why I’ve never made it, preferring instead to remain ignorant of just how much butter goes into certain delectable treats I enjoy. But, this is a lemon curd that you can feel good about because, surprisingly, all that butter is replaced with the healthful heart-friendly extra virgin oil (only the good stuff please!).<\/p>\n

\"Laura<\/a><\/p>\n

These two extra virgins are Laura Bashar (L) and Mary Platis (R), two of my favorite people (also known for their blogs Family Spice<\/a> and California Greek Girl<\/a>) from San Diego, who took the leap into book publishing this year. I bow before them because I know how hard they have worked and have a little first-hand knowledge about all the hurdles they’ve encountered and places not in their comfort zone the book has taken them. Yet they prevailed, and look how happy they look here! The book is Cooking Techniques and Recipes with Olive Oil<\/a>\u00a0and, as the name suggests,\u00a0provides easy yet detailed techniques for poaching, braising, marinating, infusing, and baking with olive oil \u2014 everything home cooks need to know about olive oil: from purchasing to storage to delicious recipes.<\/span><\/p>\n

\"Olive<\/a><\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Olive Oil Lemon Curd<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\tBright citrus flavors marry with extra virgin olive oil instead of butter for a smooth, rich and healthfully delicious lemon curd.<\/em>\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 1<\/span> 1\/2 cups<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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