Forget the sweet and custardy lemon curd you thought you knew—this bittersweet and faintly smoky condiment is another thing entirely. Adapted from the cookbook Retour de pêche by Tanguy Thomassin and Adele Grunberger, this savory curd is served as a raw bar topping at the Oyster Club in both Paris and Brittany. Its pithy and charred bitter notes shine brightly when swirled into briny oyster liquor.
- 2 large lemons, cut in 8 wedges per lemon
- 1 tbsp. coarsely chopped basil leaves (3 large leaves)
- 1⁄4 tsp. olive oil
- Freshly ground black pepper
- 2 dozen oysters