RECIPES > Desserts & Sweets > Meyer Lemon Olive Oil Custard

Meyer Lemon Olive Oil Custard

Not your average custard. This version is lighter, creamy in flavor and smoother than a curd. Spoon into fancy dessert cups for a deliciously light sweet treat.


3 whole eggs, room temperature

1/2 cup sugar

1/2 cup fresh squeezed Meyer Lemon juice

2 tablespoons Meyer Lemon zest

1/2 teaspoon vanilla extract

1/2 cup Sutter Buttes Arbequina Extra Virgin Olive Oil


Blend together all ingredients, except the olive oil, until smooth and frothy (about 4 minutes on high speed). Stream in the olive oil with the motor running, then pour into a double boiler and whisk until it thickens up.

Top with extra zest, crushed graham crackers or a dollop of fresh whipped cream.

*The custard can be refrigerated for up to three days or frozen for longer storage.

Arek KazmierczakMeyer Lemon Olive Oil Custard