Lemon Curd (Non-dairy)

Posted by Alayne Gardner-Carimi on

A zippy treat all by itself. Delicious served with fresh fruit or over Lemon Chiffon Cake.

Ingredients (yields about 2 cups)
½ cup vomFASS Lemon Extra Virgin Olive Oil
1 cup freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup granulated sugar
3 large eggs
1 egg yolk
2 tsp finely grated lemon zest (from 1 lemon)
Pinch of kosher salt

Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. 
With the motor still running, slowly pour in the vomFASS Lemon Extra Virgin Olive Oil until just combined.
Fill a medium saucepan with about an inch of water and bring water to boil over high heat. 
Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. 
Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. 
Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.)
Remove bowl from the heat and inspect the curd. 
If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) 
Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour.

Celebrate with a Lemony Lift

Zesty Lemon Chiffon Cake

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