Simple Lemon Curd, with a touch of olive oil
Every time I return to this recipe my brain screams "Let the Sunshine in, let the Sunshine in..." This recipe is too easy to be true. It makes a light and luscious filling for pie, topping for shortbread, dip for crackers, layers for trifle, schmear for bagels....
On a day when winter seems endless, lemon curd should be enjoyed.
- 3 lemons
- 4 eggs well beaten
- 1 tsp Cranberry Orange Vinegar
- 1/2 tsp Orange Vanilla Sugar
- 1/2 cup sugar
- 1/3 cup olive oil
Wash lemons & warm in microwave 1 min, this helps to yield more juice. Mix finely ground lemon rind and juice in a glass bowl with vinegar, Orange Vanilla Sugar, eggs, & oil. Microwave for 8-13 min. Whisk well every 2 minutes to ensure even thickening. Let stand 5 minutes, whisking once or twice. The Lemon Curd thickens as it cools.
More Lemon Love:
- Baked Chicken with lemon and dates
- Lentil, Lemon, and Tuna Salad
- Lemon Ginger Dressing
- Lemon Loaf Cake
Photo Credit: Julie Cecchini
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