Food52

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High-speed is how author and strategic advisor Caroline J. Beck developed this recipe, and it’s brilliant. You blend up lemon juice, zest, eggs, sugar, and vanilla for four minutes, stream in olive oil, and a smooth, swoopy curd forms.
Read more: Caroline J. Beck’s 6-Minute Meyer Lemon Olive Oil Custard ( 3 Ways to Use It) on food52

High-speed is how author and strategic advisor Caroline J. Beck developed this recipe, and it’s brilliant. You blend up lemon juice, zest, eggs, sugar, and vanilla for four minutes, stream in olive oil, and a smooth, swoopy curd forms.

Read more: Caroline J. Beck’s 6-Minute Meyer Lemon Olive Oil Custard ( 3 Ways to Use It) on food52

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    when i get a blender, i’m totally going to try this.
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