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Lemon and lime olive oil custard pots

Lemon and lime olive oil custard pots

Using olive oil gives these dessert pots a beautifully smooth texture – they're great for a sweet gluten free option

  • Feeds 2Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    3139kj 755kcal
  • Fat
    High 80%
  • Saturates
    High 46%
  • Sugar
    High 57%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 3 large Co-op British free range eggs
  • 100g Fairtrade caster sugar
  • 1 tsp vanilla extract
  • Zest and juice of 2 lemons and
  • 1 lime (100ml juice in total)
  • 100ml Co-op extra virgin olive oil


  1. Put the eggs, caster sugar, vanilla extract, citrus zest (reserve a little to garnish) and juice into a large heatproof bowl
  2. Beat with a handheld or electric whisk for 3 mins, then slowly pour in the olive oil, continuing to whisk for a further minute once all the oil is added
  3. Set the bowl over a pan of gently simmering water and whisk for 10 mins, until smooth and thickened (the mixture should coat the back of a wooden spoon)
  4. Carefully pour into serving glasses
  5. Set aside to cool, then cover and chill in the fridge for at least 2 hours
  6. Serve the pots garnished with the reserved zest