3/4 cup lemon juice and zest of 2-3 lemons
3/4 - 1 cup sugar (white or brown)
1/4 teaspoon fine sea salt
3 tablespoons extra virgin olive oil
Grate the zest of the lemons. Combine lemon juice, sugar and salt in a saucepan over medium heat and cook until sugar is dissolved. Add the zest and cool until warm but no longer hot.
Whisk the eggs in a bowl and slowly add juice, return to the saucepan and whisk over medium heat until thickened, at around 170 F. Don’t overcook or the eggs will scramble. Remove from heat and chill. Transfer mixture to a blender or the beaker of an immersion blender and whip in the extra virgin olive oil. Divide into 4-6 bowls.
Serve with cookies or fruit—berries, sliced peaches, pears, oranges or tangerines. Or crumble cookies in the bottom of the bowls, top with pudding and whipped cream. You get the idea.
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