Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside this week’s sugar cookies.
3 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
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 it topped with a dusting of powdered sugar and additional lemon zest.