Lemon-Olive Oil Curd with Manuka Honey Recipe

Feel like trying something new in the kitchen? Start with this lemon-olive oil curd, made specially with Manuka honey!

Ingredients for Lemon-Olive Oil Curd

• 2 to 3 organic Meyer lemons
• 2 tablespoons and 1½ teaspoons of raw Manuka honey
• 3 tablespoons of extra-virgin olive oil
• 1 large, room temperature egg
• ¼ teaspoon of fine sea salt

Directions for Lemon-Olive Oil Curd

1. To begin this recipe, grate your lemons finely, making sure to avoid the white pith, till you’ve produced 1 tablespoon and 1½ teaspoons of lemon zest. From there, juice the lemons till you have produced 1/3 cup and 1 tablespoon of lemon juice. Remember to strain the seeds.
2. In a microwave-safe, medium-sized bowl, whisk the Manuka honey together with the olive oil, before whisking in the lemon zest, the lemon juice, the sea salt, and the egg until it’s smooth. If the Manuka honey hasn’t dissolved completely yet, don’t worry about it.
3. After setting your microwave to half power, heat this mixture for about one minute, and then whisk the contents and scrape the sides of your bowl. Repeat, and then keep heating the mixture and checking in 30-second intervals, remembering to whisk and scrape in between. The mixture should foam and slowly thicken.
4. Once the custard coats the backside of a spoon or a streak remains when sliding your pinky across, it’s done. This should only take around three minutes, but this will depend on your microwave. The custard’s temperature should register 170 degrees at least, which is hot enough for cooking an egg.
5. Allow the custard time to cool down for around 15 minutes, making sure to whisk it a bit more. Strain your curd using a fine-mesh strainer to create a silky, smooth spread. Note: If you prefer to leave the zest, feel free to skip this step.
6. Place your curd in an eight-ounce glass mason jar. Chill it, uncovered, till it’s completely cool, and then seal with your lid. You should have two or three servings.
7. Note: If you need to make the curd ahead of time, just remember that it can keep in your refrigerator for a maximum of one week or in your freezer for a month or more (let it defrost in your fridge overnight for the latter case).
8. Nutrition Info: Calories: 200; Saturated Fat: 3g; Total Fat: 15g; Cholesterol: 60mg; Sodium: 200mg; Carbs: 17g; Dietary Fiber: 0g; Sugars: 15g; and Protein: 2g.

Need to order some Manuka honey to make this recipe? Click here. And, remember, we offer FREE shipping on all orders of $150 or more.

Photo By NatashaBreen