Meyer Lemon Olive Oil Custard

Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Method:
3 Farm & Larder eggs, at room temperature
½ cup sugar
½ cup Meyer lemon juice
2 tablespoons Meyer lemon zest
½ teaspoon vanilla extract
½ cup high-quality olive oil

Method:
1. Place all ingredients except for the olive oil in a blender or food processor.

2. Turn the blender on to its highest setting and process for 4 minutes. While continuing to run on high speed, pour in the olive oil and blend well.

3. Transfer mixture to a double boiler (or bowl set over gently-simmering water in a pot) on the stove top, and stir until custard begins to thicken, about 4-5 minutes.

4. Custard can be refrigerated for up to three days or frozen for longer storage; try topped with a dusting of powdered sugar and additional Meyer lemon zest, or served alongside fresh sugar cookies.

View Complete Recipe Index

this week's recipes
summer’s here

feature story
bee happy

from the farm
photo gallery

archives