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5-Minute Lemon Olive Oil Custard

August 22, 2017

3 Whole Eggs at room temperature
3/4 cup sugar
3/4 cup Meyer lemon juice
2 Tbsp Lemon Zest (available at The Spice Rack)
1 Tbsp Vanilla Extract (available at The Spice Rack)
3/4 cup Lemon Olive Oil (available at The Spice Rack)

Place all ingredients, except the olive oil in a high speed blender. Turn the blender on it's highest setting and process for 4 minutes. Continuing to run on high speed, pout in the olive oil and continue to blend for 1.5 - 2 minutes, until the custard begins to firm on the sides. Custard can be refrigerated for up to three days, or frozen for longer storage.