Olive Oil Lemon Curd
Vitamix
Metal or glass bowl and medium sauepan
Digital thermometer
1.
In a blender, combine Meyer lemon juice, sugar, eggs, egg yolk, zest, and salt. Blend until smooth, about 30 seconds. With the motor running, slowly drizzle in the oil until just incorporated.
2.
Bring about two inches of water to a boil in a medium saucepan. Pour the citrus mixture into a metal bowl that fits snugly over the pan without touching the water. Reduce heat to medium-low and whisk constantly until the curd thickens to the consistency of mayonnaise, about 6–10 minutes, until the mixture comes to 160ºF/70ºC. A double boiler works well here, if you have one. Take care not to exceed the temperature as you risk coagulating the eggs.
3.
Remove from heat. Strain through a fine-mesh sieve to catch any bits of cooked egg. Transfer to a container and press plastic wrap directly against the surface.
4.
Let cool to room temperature, then refrigerate until fully chilled, at least 1 hour.
Ingredients
- 1 cup/240 milliliters freshly squeezed Meyer lemon
- 1 cup/200 grams granulated sugar
- 3 large eggs
- 1 egg yolk
- 2 teaspoons finely grated Meyer lemon zest
- ¼ teaspoon of kosher salt
- ½ cup/120 milliliters extra-virgin olive oil
Cook's Notes
Spring in Napa Valley is subtle and also bright. Longer light, soft green hues in the vineyard, bud break, and citrus at the market. This recipe for citrus curd is my way of holding onto that brightness. It’s smooth, tart, and just sweet enough, made with whatever late winter/early spring zesty fruit looks best that week—lemon, orange, or something in between. Rather than dairy, I incorporate a little more sunshine with fruity olive oil. I like to serve it with our Chardonnay cake, Negroni cake, or clafoutis with a glass of Chardonnay.