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26 Comments
Christie
June 7, 2022
It was fun to make. My family didn't like it. It would be good served as a topping on maybe cake or cookies, but to eat the custard by itself was too much. I would rather just make a custard with milk.
catalinalacruz
January 7, 2015
Very, very innovative. In the same league as my coconut oil hollandaise (sub coconut oil for butter, to accompany steamed asparagus or artichokes).
miopdx
March 29, 2013
I don't quite like the taste of Olive Oil - do I have to add it, or should I sub sunflower oil?
ustabahippie
March 24, 2013
OMG, does this look splendid! Luckily my Meyer lemon tree is putting out lemons by the dozens right now. Gonna go crazy with this!
louisepa
March 24, 2013
I used my blender but was not high powered enough, I guess. I cooked at directed, but it tasted awful!! All I could taste was olive oil (I used a highly rated brand). Not sure what happened
sophiea
March 25, 2013
Sometimes fancy olive oil is the brand new, peppery kind that has a very bitter taste. You might need to switch to another type of extra virgin olive oil with a smoother, milder flavor. Taste a spoonful of olive oil before you make the recipe to see if you like it plain. If it's not tasty plain, it won't be tasty in this dish. (That being said, I personally like the peppery olive oil on salads and savory things.)
Sophia R.
March 22, 2013
Absolutely brilliant - I made this last night when suffering from horrible wisdom tooth pain. Can't get Meyer lemons where I live so chose orange instead and, once the custard had cooled down, added dark chocolate sea salt chips and it was wonderful. My only comment would be that I think it makes very little for 6 people - I divided the recipe by 3 and it yielded not even a teacup full of custard.
sticksnscones
March 21, 2013
Oh MY!!! This recipe came just a week after purchasing my Vitamix. I was skeptical but indeed it is a GENIUS recipe! It is super delicious & I know it will become part of my repertoire. I served it to some friends with a simple coconut loaf cake & strawberries. It was slathered over everything!
savvynewyorker
March 21, 2013
And if you want to use a food processor...?
Kristen M.
March 21, 2013
savvynewyorker, you should be fine! Just use the cooking method described in Step 4 of the recipe.
Caroline J.
March 20, 2013
Here's another important point about why it's so healthy. Dr. Selina Wang, of UC Davis confirmed that because the olive oil doesn't go over 175 degrees and only is exposed to heat for about 2 minutes, the olive oil will still retain all its healthiest anti-oxidant properties and polyphenols. So Kenzi, you can feel good about it everyday!
janecf
March 20, 2013
Folks, any thoughts on this between layers of yellow cake for a bday cake (iced w/chocolate)?
Kenzi W.
March 20, 2013
I put this in my yogurt in the morning, and I refuse to feel bad about it.
fiveandspice
March 20, 2013
Never feel bad! That was just a total Mediterranean diet move, adding olive oil to yogurt, right?!
Kenzi W.
March 20, 2013
Couldn't have said it better. By doing it all this week, I think I've added, what, 10 years to my life?
ChefJune
March 20, 2013
Oh Kristen, how could you? This recipe is probably worth an extra 10 pounds. Cannot wait to try it. I love custard and all things lemon... I might have to invest in a Vitamix, though I've no idea where I would PUT it.
Thanks to, to Caroline for coming up with the original!
Thanks to, to Caroline for coming up with the original!
Caroline J.
March 20, 2013
Thanks Kristen for including my recipe in your Genius Recipes column and for all the additional, inspirational uses. They look fabulous.
kellie@foodtoglow
March 20, 2013
This is properly genius! I avoid making lemon curd and the like because of all that saturated fat but this really sounds stunning. Perfect too for coeliacs. Thanks Caroline. I just wish I could Pin it!
Kristen M.
March 20, 2013
Thanks foodtoglow! I changed up a couple of the photos -- can you pin it now?
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