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Meyer Lemon Olive Oil Custard

Meyer Lemon Olive Oil Custard

Adapted from Carlone's J. Beck's recipe on Food52

Using a High-Speed Blender eliminates the need to cook in a double boiler!


  • 3 egg yolks
  • ½ cup of sugar
  • ½ cup meyer lemon juice
  • 3 Tbs meyer lemon zest
  • 1 tsp salt
  • ½ tsp vanilla extract
  • 1½ cup Stonehouse Meyer Lemon Olive Oil
  1. Place all ingredients except oil in a high-speed blender.
  2. Blend on highest setting until frothy.
  3. While still on high slowly stream in olive oil, allow to blend 6 minutes.
  4. If you do not have a high-speed blender, remove from blender and pour into a bowl set over a pot of simmering water, stir constantly for 1-2 minutes until the custard has thickened

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