LEMON AND OIL RECIPES

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OLIVE OIL LEMON CURD RECIPE - NYT COOKING



Olive Oil Lemon Curd Recipe - NYT Cooking image

This dairy-free version of lemon curd is lighter than more traditional, butter-enriched versions, but is just as tart and creamy. The olive oil gives it a complex flavor that can range from herbal and grassy to earthy and mellow, depending on the brand. Mound this lemon curd into a tart, use it as a cake filling, pile it onto a Pavlova, or serve it as is, topped with berries or other fruit. It keeps for at least a week in the fridge and freezes well for up to 1 month. And you can even make it in the microwave (see Tip).

Provided by Melissa Clark

Total Time 1 hours 10 minutes

Yield About 2 cups

Number Of Ingredients 7

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons)
1 cup/200 grams granulated sugar
3 large eggs
1 egg yolk
2 teaspoons finely grated lemon zest (from 1 lemon)
Pinch of kosher salt
1/2 cup/120 milliliters extra-virgin olive oil

Steps:

  • 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.

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON RECIPE ...



Steamed Broccoli with Olive Oil, Garlic, and Lemon Recipe ... image

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Provided by EPICURIOUS.COM

Yield Serves 2

Number Of Ingredients 4

1 small bunch broccoli (about 3/4 pound)
1 garlic clove
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice

Steps:

  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

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