MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Oil Lemon Curd
 Categories: Citrus, Desserts
      Yield: 2 Cups
 
      1 c  Lemon juice (240 ml);
           - freshly squeezed
      1 c  Granulated sugar (200 g)
      3 lg Eggs
      1    Egg yolk
      2 ts Lemon zest; fine grated
      1 pn Salt
    1/2 c  Extra-virgin olive oil
           - (120 ml)
 
  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 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.
  
  TIP: To make the curd in the microwave, pour the lemon-olive oil
  mixture from the blender into a large glass bowl and cook in the
  microwave, on high power, in 1 minute intervals for 3 to 5 minutes.
  Whisk furiously between intervals, especially at the edges. Reduce
  power to 70 percent and continue to cook for another 1 to 2 minutes
  (stirring every minute), until the curd thickens and looks slightly
  puffed and spongy. Press a piece of plastic wrap against the
  surface to create an airtight seal and let the curd cool to room
  temperature, then refrigerate.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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