How to prepare Meyer Lemon Olive Oil Custard

Meyer Lemon Custard is very popular in California, where it is usually made with Meyer lemons. Due to a virus attack (about fifty years ago) to the Meyer lemon trees in the United States, Meyer lemons were completely banned! But thereafter, in 1975 a new, “Improved” Meyer lemon tree was planted, which later today are kind of a hybrid between oranges and lemons that we see available in the market!

But anyways, despite that story, here we are going to learn how we can prepare Meyer Lemon Olive Oil Custard. Below are the guidelines/ instructions to prepare the dish. So simply follow through the guide –

Guidelines/ Instructions –

Ingredients we may require are-

• Three whole eggs
• Half cup sugar
• Half cup Meyer lemon juice
• Half teaspoon vanilla extract
• Two tablespoons lemon zest
• Half cup Lemon Olive Oil

 

Note - Meyer lemon season is almost over, if you do not find Meyer lemon, then do not worry, you can always use lemons as well.

Preparation –

1.      First off, place all your ingredients in a high-speed blender with creating frictional heat above 160 F. (Check step 4, if you do not have a high-speed blender).

2.      Once you are done, now turn the blender on and set it to process for 4 minutes at least.

3.      During that process, now pour lemon olive oil and blend for an additional few seconds until you see that the Custard is forming up on the sides.

4.      However, if you do not have a speed blender, simply try to blend the ingredients with your available resource until you see the Custard is forming up. If you are using any alternative to blending the ingredients, make sure you follow up the step 2 and step 3 properly.

5.      Note that, you can use Vitamix professional series 750 bender too (if you want to) and can set the blender at its top speed to execute the total process in 5 minutes!

6.      Well, once you are done with the blending and successfully be able to form custard eventually. You need to refrigerate it up to 2 days or need to freeze it for longer storage to enjoy the dish at the end.

 

So friends, this is how you can prepare Meyer Lemon Olive Oil Custard to enjoy it either with a thick layer in a parfait or cake, on biscuits or toast or with cookies!