Olive oil and cured lemon curd
Make this the night before you need it and have it for breakfast, lunch and dinner the next day. The olive oil gives the curd a light fresh richness, yet the cured lemon adds another layer of zestiness. The two ingredients come together to form the perfect partner to clotted cream, sweet labneh, scones, bread, toast, you name it. Consider using it as a layer in some blondies too.
- Place the lemon zest, juice, sugar, eggs, egg yolk and Cured Lemon Paste in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined.
- Prepare a fine mesh sieve over a medium heatproof bowl and set aside.
- Put the mix into medium saucepan. Bring to a simmer, whisking continuously. 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, 8-12 minutes. Do not overcook.
- When thick enough, strain the curd through the fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.)
- Transfer the 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.
- Serve with your favourite scones, some clotted cream or sweet labneh.