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.

Ingredients

• 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

Directions

1. Blend together all ingredients, except the olive oil, until smooth and frothy (about 4 minutes on high speed).
2. Stream in the olive oil with the motor running, then pour into a double boiler and whisk until it thickens up.
3. 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.