6-Minute Lemon Olive Oil Custard

Adapted from Food 52 Caroline J. Beck's 6-Minute Meyer Serves 6


  • 3 whole eggs, room temperature
  • 1/2 cup sugar
  • 1/2 cup Meyer lemon juice
  • 2 tablespoons Meyer lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup The Groves on 41 Lemon Olive Oil


Place all ingredients except the olive oil in a high-speed blender (capable of generating frictional heat above 160 F, such as a Vitamix). Turn the blender on to its highest setting and process for 4 minutes. While continuing to run on high speed, pour in the lemon olive oil and blend for an additional 90 to 105 seconds until you can see the custard firming up on the sides. 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! Note: 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). Serving Suggestion: Serve in Rosemary Tangerine Olive Oil pie cups.
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