Olive Oil Lemon Curd
A kosher for Passover and dairy-free lemon curd, made with sugar, lemon, eggs, and extra-virgin olive oil, offers a rich, tangy flavor.
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Instructions
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In a nonreactive saucepan, whisk together sugar, lemon juice, eggs, lemon zest, and salt.
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Place the saucepan over medium heat and stir constantly until the sugar dissolves, about 5 minutes.
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Continue stirring until the mixture thickens, small bubbles appear, and it coats the back of a spoon, for a total cooking time of 10-12 minutes, without boiling.
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Slowly whisk in the olive oil, one tablespoon at a time, until fully incorporated and a clean line forms when testing the curd on a spoon.
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Strain the curd through a fine mesh strainer into a clean nonreactive bowl to remove solids.
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Cool slightly, then cover and refrigerate until ready to use; the curd will thicken further as it chills.