Lemon Curd (Custard)
3 whole eggs (at room temperature)
1/2 cup sugar
2 Tbsp lemon zest
1/2 cup Meyer Lemon Juice (or regular lemons or limes)
1/2 tsp vanilla extract
1/2 cup extra virgin olive oil
Place all above except olive oil in a high speed blender.
Turn blender to highest setting and run for 4 minutes.
While continuing to run at high speed – add olive oil and run (90-105 seconds) until you can see the custard forming up on the sides of the container.
Let cool slightly to use immediately as sauce over fresh fruit or ice cream…or pour into container(s) and refrigerate until chilled and set. Keeps well for several days in fridge or longer if frozen.