Olive Oil Lemon Curd

Great dessert from the NYTimes.

INGREDIENTS 

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons) 

1 cup/200 grams granulated sugar 

3 large eggs 

1 egg yolk 

2 teaspoons finely grated lemon zest (from 1 lemon) 

Pinch of kosher salt 

1⁄2 cup/120 milliliters extra-virgin olive oil 

PREPARATION 

Step 1 - 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. 

Step 2 - 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.) 

Step 3 - 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.