Olive Oil Lemon Curd
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Bright citrus flavors marry with extra virgin olive oil instead of butter for a smooth, rich and healthfully delicious lemon curd.
Course: Dessert
Servings: 1 1/2 cups
Author: Priscilla
  • 3 ounces extra virgin olive oil
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice 3 lemons
  • 3 tablespoons finely grated lemon zest
  • pinch of salt
  • 6 Safest Choice eggs separated (reserve egg whites for another use)
  1. Add olive oil to a heavy saucepan and heat over medium heat until oil is hot.
  2. Remove pan from heat and whisk in sugar, lemon juice, zest and salt.
  3. Whisk in egg yolks until smooth.
  4. Cook egg mixture, whisking constantly until it thickens and coats the back of a spoon. Do not allow the mixture to boil.
  5. Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally.
  6. Refrigerate (min. 6 hours to overnight), covered, until ready to serve.
Recipe Notes

Lemon curd keeps up to a month in the refrigerator, and up to 3 months in the freezer. Serve with yogurt, pound cake or fresh fruit.

Recipe from Cooking Techniques and Recipes With Olive Oil by Mary Platis and Laura Bashar