MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Oil Lemon Curd
 Categories: Citrus, Desserts
      Yield: 2 Cups
 
      1 c  (240 mL) freshly squeezed
           Lemon juice
      1 c  (200 g) granulated sugar
      3 lg Eggs
      1    Egg yolk
      2 ts Fine grated lemon zest
        pn Salt
    1/2 c  (120 mL) extra-virgin olive
           Oil
 
  Place the lemon juice, sugar, eggs, egg yolk, lemon zest
  and salt in a blender, and blend until smooth, about 30
  seconds. With the motor still running, slowly pour in
  the oil until just combined.
  
  Fill a medium saucepan with about an inch of water and
  bring water to boil over high heat. Transfer lemon
  mixture to a metal mixing bowl that can nestle into top
  of the saucepan without touching the water. Reduce heat
  to medium-low and, using a potholder or towel to protect
  your hands, whisk constantly until the curd thickens and
  looks like mayonnaise, 6 to 10 minutes. Do not overcook.
  (If you have a double boiler, you can use that here
  instead of the pot and the bowl.)
  
  Remove bowl from the heat and inspect the curd. If you
  see hard bits of coagulated egg, strain the curd through
  a fine mesh sieve, pressing with a rubber spatula. (If
  it looks smooth, you can skip this step.) Transfer curd
  to a container and press a piece of plastic wrap against
  the surface to create an airtight seal. Let the curd
  cool to room temperature, then refrigerate until cold,
  at least 1 hour.
  
  TIP: To make the curd in the microwave, pour the
  lemon-olive oil mixture from the blender into a large
  glass bowl and cook in the microwave, on high power, in
  1 minute intervals for 3 to 5 minutes. Whisk furiously
  between intervals, especially at the edges. Reduce power
  to 70 percent and continue to cook for another 1 to 2
  minutes (stirring every minute), until the curd thickens
  and looks slightly puffed and spongy. Press a piece of
  plastic wrap against the surface to create an airtight
  seal and let the curd cool to room temperature, then
  refrigerate.
  
  By: Melissa Clark
  
  Yield: About 2 cups
  
  RECIPE FROM: 
https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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