Post image for Zesty Olive Oil Lemon Curd

I recently was invited to attend the 2017 LDEI Annual Conference that was held at the Island Hotel in Newport Beach. It was hosted by the Los Angeles/Orange County chapter, and its theme was “California Dreaming: Experiencing California Cuisine from Farm to Table.” I wanted to showcase California Olive Oils, so I invited San Diego Dame Sue Robers from North County Olive Oil to join me.

Along with the book signing I always try and include a small bite from our cookbook or an olive oil recipe as a treat. I decided to make this unique and delicious olive oil lemon curd for the day and serve it with crackers or in a small cup. Boy, was I brave or what? I knew most of the gals would not have had an olive oil curd before, and that it would make a great conversation piece with the ladies.

If you would like to learn to cook with olive oil, I wrote my cookbook Cooking Techniques with Olive Oil, to help you to use olive oil daily in your cooking. I teach you cooking techniques such as braising, marinating, poaching and many more tips that you can incorporate into your family meals, adding a more healthier approach.

BUY COOKBOOK HERE

If anyone could judge this recipe it would be these food experts, chefs, nutritionists, recipe developers and teachers who were among this group. It turns out they all loved it. But the bad news is I ran out of recipe cards so I’m posting the recipe so they have access to it. And you don’t need to be an expert to make and enjoy this new and delicious olive oil recipe.

Once you make the curd what can you use it for?

You can serve it with on a cracker or any bread product. Use the curd to top any slice of cake and serve with fresh berris on the side. A casual but impressive presentation would be to a layer a butter cake with the curd in a rustic style without frosting. You can also add it to your cheese plate, or use it as a gift at your next dinner party.

When making any curd, in my experience there are a few good tips to follow.

Use the freshest of ingredients, and when serving a crowd buy pasteurized eggs for safe use with babies or seniors.
When cooking the curd use a wooden spool to stir the mixture. It also helps to determine when the curd is ready.
By dipping the spoon in the curd, run your finger across the back of the spoon with your finger, and if you see a clean line the curd is ready and immediately remove it from the heat. Or you can use a thermometer and bring it to 180 degrees.
Never bring the curd to a boil, it will cook the egg yolks.
Make the curd when you can be by the stove-never leave it alone.
Prepare the sterilized dish or jar before making the curd.
ALWAYS strain the curd using a fine mesh strainer, to leave any cooked egg behind. This makes your curd smooth to the tongue.

Once you make this curd, you can experiment with other juices such as blood orange, cranberry, grape and grapefruit.

Zesty Olive Oil Lemon Curd

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!

Course Jam

Cuisine California Greek

Author Mary Papoulias-Platis

Ingredients

3 ounces extra virgin olive oil
3/4 cup sugar
1/2 cup fresh lemon juice
3 tablespoons finely grated lemon zest
pinch of salt
6 egg yolks

Instructions

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.