Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes



7 Ratings

  • Serves 6

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Author Notes

Though this is called a custard, it doesn't stand up straight and proper the way other custards do -- it sort of mounds and sways. It's thicker than than a creme anglaise, but not so sharp-edged as a curd. It could stand in for any of these things, but it's in a class alone. Honestly, what it most resembles is a good homemade mayonnaise. (You were looking for a mayo you could eat for dessert, right? You got it, friends.) Adapted from "A Secret Weapon For Silky Custard: Vitamix Blender," Zester Daily (February 20, 2013) —Genius Recipes

  • Test Kitchen-Approved

What You'll Need

  • 3 whole eggs, room temperature
  • 1/2 cupsugar
  • 1/2 cupMeyer lemon juice
  • 2 tablespoonsMeyer lemon zest
  • 1/2 teaspoonvanilla extract
  • 1/2 cupextra virgin olive oil, preferably fresh olio nuovo
  1. Place all ingredients but the olive oil in a high-speed blender (capable of generating frictional heat above 160 F). If you don't have a high-speed blender, see note in step 4.
  2. Turn the blender on to its highest setting and process for 4 minutes.
  3. While continuing to run on high speed, pour in the olive oil and blend for an additional 90 to 105 seconds until you can see the custard firming up on the sides.
  4. If you don't have a high speed blender, simply blend until smooth and frothy in step 2, stream in the olive oil with the motor running, then pour into a double boiler or bowl set over gently simmering water on the stovetop, stirring until it thickens up (it should reach 160 degrees for fully cooked eggs, or hold at 140 degrees for 3 1/2 minutes).
  5. Note: This recipe was created using the Vitamix Professionial Series 750, using its “hot soup” programmed cycle. It can be replicated by setting the blender at its top speed and running for a total process time of 5 minutes 45 seconds.
  6. The custard can be refrigerated for up to three days or frozen for longer storage. When defrosted, it will return to the same creamy consistency as when fresh.


  • Condiment/Spread
  • Custard
  • Fruit
  • Lemon
  • Olive Oil
  • Make Ahead
  • Spring
  • Winter
  • Easter
  • Passover
  • Valentine's Day
  • Gluten-Free

See what other Food52ers are saying.

  • Catherine Regina Cheng

  • Margaret Albrizio

  • kumalavula

  • Jessica Scruggs

  • missadventurenaut

Recipe by: Genius Recipes

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26 Reviews

Catherine R. May 12, 2017

How long can this stay at room temperature once out of the fridge? I was going to include in a gift basket for a charity event.

Lucia March 18, 2017

This was an easy to follow recipe and produced a delicious smooth custard. I loved using olive oil and perhaps next time I might try coconut oil. I did spike mine with limoncello and that took it to an entirely different level. Thanks for the recipe.

Catherine R. November 23, 2016

Soooo...I've pretty much lived off this stuff all summer long and used 70+% of the lemons in our yard for this. It really is amazing and has knocked everyone who's tried it off their feet! That said, has anyone tried this with egg yolks only? My cousin's allergic to eggs but *seems* to be ok with just the yolks, and I know she would absolutely love this!

Margaret A. October 2, 2016

This sounds delicious but I'm lazy and would rather not heat. I have a Ninja blender that is pretty high powered, but you can't drizzle the olive oil; could I just blend the first ingredients and then dump olive oil in all at once? I guess I should just try it and see.

Usha April 5, 2016

Good grief, I just made this and it is AMAZING even just licking the hot spoon. Used Meyer lemons from a neighbor's tree and my classic Vitamix. So easy. Definitely will add to my go-to recipes. Perfect for summer!

kumalavula March 11, 2015

the key to the thickening is to put it in the double boiler. i ended up with as frothed liquid and was ready to quit. then i re-read the recipe and went for step 4. voila!
i ended up adding some organic lemon oil and a bit more olive oil, plus one egg but it is quite nice in terms of flavor and will gobbled quickly i'm sure.

ktr December 23, 2014

Wow! This is delicious. I wasn't sure at first that it was going to thicken up but it turned out beautifully. Now I just have to keep myself from eating all of it before dinner tomorrow night!

Tina October 15, 2014

How long do you think it would last freezer? It sounds so amazing, I want to make a few batches to store! :)

Vickie April 2, 2014

This is out of this world! Used my Vitamix and came out perfect - I can imagine sooo many possibilities with this recipe! Thank You!

anichila January 14, 2014

I made this per the instructions and it worked beautifully on the highest setting of my vitamix. I used Trader Joe's Extra Virgin California Estate Olive Oil for the recipe and topped the custard with freshly whipped cream with maple syrup to counter the tartness. Such an easy and delicious recipe!

christine January 11, 2014

Very easy, very fragrant and flavourful. I garnished with some zest & a touch of thyme.

Jessica S. November 25, 2013

This was a big hit! I made it with a vegan vanilla cake and served both warm.

sullymorgan November 12, 2013

I made this with 1.5 cups of sugar and 4 eggs (more of a traditional curd ratio--at least the recipe usually use). Came out quite thick like a curd and absolutely delicious with the olive oil flavor adding a dimension that butter really doesn't. Going to pair with gingerbread when my dairy free friend comes over. Thanks for a fun idea!

missadventurenaut May 22, 2013

I'm pretty certain I had something like this in a tapas restaurant with grilled asparagus. It was heavenly!

gardenchickens April 15, 2013

Olive oil in a dessert? In disbelief, I just had to try this immediately, so I used one of my last meyer lemons and Costco Organic EVOO. The flavor combination is a totally delicious surprise. It's a very mysterious blend of flavors, I'd never be able to guess the ingredients. Like others have said, it takes very little to be very satisfying. This would be a perfect filling for a two-bite mini-tartlet. I wonder if a tiny touch of ginger would be good? I have a Meyer Lemon tree in my yard, and I'm delighted to have another recipe to preserve the bounty. This one is definitely a keeper, I know I'll make this again and again when the next ML crop comes in!

acalamar March 30, 2013

Really really good especially works for Dr. Who night (fish fingers and custard)

Diana B. March 24, 2013

I did, Kristen - it's out of this world!

Kristen M. March 24, 2013


cmcdonn March 24, 2013

160º is not that hot -- could you heat the live oil and proceed like blender hollandaise?

Kristen M. March 24, 2013

Interesting idea, although I don't think that would guarantee the eggs would reach 160F, if you're concerned about salmonella.

KirstenW March 24, 2013

This looks amazing - can't wait to try! Thank you.

Diana B. March 24, 2013

Could you use a stick blender?
Also, the note says this was made with a blender that heats the contents. For those without a blender, it says we have to cook the custard. Does that mean those with a blender that does *not* have a heating function should also cook the custard to make sure the eggs are fully cooked?

Kaja1105 March 24, 2013

I think it's not that the blender has a heating function but that its high speed generates considerable heat from friction. But I have an immersion blender that seems to turn everything into mayonnaise, so I would love to know the answer to Diana's question.

Kristen M. March 24, 2013

Yes, our head recipe tester Stephanie actually made this with a stick blender in a bowl set over a simmering water and it worked great.

Kristen M. March 24, 2013

Also Diana, as it says in the first step, if you don't have a high-speed blender capable of generating frictional heat above 160F, cook the custard as explained in step 4.

Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard Recipe on Food52 (2024)
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