Olive Oil Lemon Curd
A kosher for Passover, dairy-free recipe for lemon curd made with sugar, lemon juice and zest, and enriched with extra-virgin olive oil.
- Serves: 8 persons
- ⅔cup sugar
- ⅔cup freshly squeezed lemon juice (from about 3 to 4 large lemons)
- 2large eggs
- 1tablespoon lemon zest (from about 1 large lemon, preferably organic)
- Pinch sea (or kosher salt)
- 2tablespoons extra virgin olive oil
Step 1In a medium, heavy bottomed, nonreactive saucepan , whisk together the sugar, lemon juice, eggs, lemon zest, and salt.
Step 2Place over medium heat and continue to stir with the whisk until the sugar dissolves, about 5 minutes. (Don’t worry if you see bits of cooked egg white—you’ll be straining them out.)
Step 3Switch to a spoon, and continue to cook the mixture, stirring periodically, until the mixture thickens and tiny bubbles begin to break the surface. Stirring constantly so that the mixture does not boil, cook for 1 to 2 minutes more, or until the mixture coats the back of a spoon.
Step 4Slowly add the olive oil 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the curd. Run a finger down the back of the spoon—if a clean line on the spoon remains, the curd is ready. (In total, the curd will take about 10 to 12 minutes to cook.)
Step 5Place a fine mesh strainer over a clean nonreactive bowl or wide-mouthed glass jar. Pour the curd through the strainer to remove any solids.
Step 6Allow to cool slightly, then refrigerate, covered, until ready to use. The curd will thicken as it cools.