Smooth and delicious this lemon curd takes the butter out and adds in the flavor of mild extra virgin olive oil. Use with crackers, biscuits, or in between your layer cake for a wonderful new twist!
Place olive oil in a heavy non-reactive saucepan over medium heat until oil becomes slightly hot.
Remove from heat and whisk in sugar, lemon juice, zest and salt.
Whisk in egg yolks slowly until completely incorporated.
Place back on a medium-low heat and cook egg mixture. Continue stirring with a wooden spoon until thickened and coats the back of the spoon. Do not allow the mixture to boil.
Strain curd into a bowl and cool to room temperature, stirring every 10 minutes.
Refrigerate covered until ready to use. The curd can be transferred to sterilized jars or stored in any glass container.
Best when made one day ahead. Makes 1 1/2 cups.