Calling all curd nerds, those who love a lemon dessert. Calling all who request tart, never too sweet, tangy, pucker-up, sunshine imbued treats that can make even the dullest day feel celestial. I have something very special, simple and quick to tell you, zippy citrus fans, about: honey olive oil meyer lemon curd. Free of refined sugar, cornstarch or butter, this pastel yellow, extraordinarily versatile curd is enriched with fragrant meyer lemon zest (regular lemons and zest also work), as well as nectars of the gods, honey and olive oil.
There are pounds, pounds of winter citrus that have already been consumed in the house (as I write this it’s not even officially winter). We’ve gone through about thirty grapefruits this season already (house of two adults) and a bag of meyer lemons. Limes are a constant in the kitchen, too. A squeeze here and there to finish a dish wasn’t going to put a dent in our surplus, so, curd had to be made, albeit, with great hesitation.
My relationship with lemon curd runs deep. However, the memories I have of it are not homemade. A yellow cake mix-cake with canned chocolate frosting, filled with a gelled layer of lemon curd mix-lemon curd was the birthday cake to of choice for those over 50 in the family. And, while it was a special occasion treat, there was really nothing too special about it. This curd was gummy in texture, oddly fluorescent in appearance and lacked any sort of the tart pow a good lemon curd has.
But, what if I told you that homemade lemon curd is just as easy as the packaged kind? Would you make it?
Like yeasted doughs, curds were left out of my repertoire until recently. They seemed a challenge too far, tricky, as though they would seize up and fail if I just looked at them wrong.
Well, I’ve conquered my fear of dough: it’s easy, and I make it often with a variety of different flours to great success. And now, I’ve conquered my fear of curd: it’s easy, and I make it often with a variety of different citrus, grapefruit being a fast favourite.
This recipe uses whole eggs; there’s nothing to separate or temper. Honey, olive oil and the rest of the curd ingredients (less the vanilla to finish), all get placed in a blender and pureed before heating. There’s no double boiler to fuss with, either. Start to finish, you can make this in about 20 minutes. Waiting for it to cool is the hardest part. The recipe is much fluffier and lighter than regular lemon curd–kind of like lemon curd folded into whipped cream or a light and fluffy lemon curd meringue.
Grab the freshest, plumpest, juiciest winter citrus you can get your hands on, and make this versatile citrus curd. Grapefruit, lime, orange, blood orange, you name it, you can make it into curd. Substitute a different citrus 1:1 for the lemon.
A halcyon spoonful of sunshine on an overcast winter day. ‘Tis the season to get squeezing.
Here are some ways you can eat, use and cook with this tasty, fruity, fluffier lemon curd in recipes:
- swirled into greek yogurt with walnuts
- on top of hot oatmeal or grain porridge
- on top of muesli
- in smoothies
- with goat cheese
- mini lemon curd tarts
- stirred into whipped cream or whipped coconut cream
- a filling for buckwheat crepes
- oatmeal lemon curd thumbprint cookies
- filling s’mores instead of (or with) dark chocolate
- roast salmon (really!)
- a dip for fresh strawberries
- a topping for fresh blackberries
- on sourdough toast with tahini
- as a curry condiment
- topping hearty grain pancakes or waffles
- a pavlova filling
- lemon curd toast
- used as a sweetener for vinaigrettes
- filling baked donut holes
(No Butter) Olive Oil Lemon Curd Sweetened with Honey
This simple no butter lemon curd is dairy-free and refined sugar-free, sweetened with natural honey and enriched with fruity olive oil (this is a delicious paleo lemon curd recipe–I know some of you guys are trying that out!). A healthier lemon curd recipe. You won’t be able to resist spooning this tart and tangy spread on just about everything. Enjoy on top of oatmeal, swirled into plain greek yogurt, filling a cake or topping a cheesecake. No white sugar, butter or cornstarch, just pure and simple lemon curd bliss.
Makes 2 small jars
1 Tbsp lemon zest (from 2 lemons)
3/4 cup (from 4 juicy lemons) fresh meyer lemon juice or regular fresh lemon juice
3 whole large eggs
1/2 cup olive oil or extra-virgin olive oil (use a fruity one for a richer taste)
1/2 cup honey
1/4 tsp salt
1 tsp vanilla
- Add all ingredients except vanilla to a blender; blend until pale yellow and combined. Transfer to a medium saucepan and heat, stirring often with a rubber spatula or wooden spoon, until thickened, about 15 minutes. To test for doneness, run your finger over the back of the spatula or spoon – it should make a clean line. Stir in vanilla and transfer to airtight glass jars. Cool completely. Refrigerate for at least 2 hours before serving. Keeps for 1 to 2 weeks.
– Substitute a different citrus 1:1 for the lemon (grapefruit, lime, orange, blood orange, etc.)