Tangy and tasty. This lemon curd is easier to make than you think and turns out wonderfully every time. It has a great tang to it and is perfect with a grain free dessert and is like summer time in a bowl. I could (and did) eat this right from the jar with a spoon.
*Substitutions: you can omit the stevia and add 2 Tablespoons more raw honey. To omit the honey you can increase the stevia to 2 teaspoons (or 3 teaspoons if you want it a lot sweeter).
Ingredients
4 egg yolks
1/4 cup honey
1/2 teaspoon Stevita stevia (optional)
6 Tablespoon grass-fed organic butter (or ghee or coconut oil), melted
1/2 cup fresh squeezed lemon juice (3-4 lemons)
1 Tablespoon lemon zest (zest your lemons before squeezing the lemon juice because it is very hard to zest a half of a lemon)
Directions
- Whisk the egg yolks and honey on a low temp in medium saucepan on the stovetop. You will keep whisking throughout this whole recipe and you don’t stop whisking unless you are taking a break to pour in the next ingredient
- Once the egg yolk and honey mixture is warm, slowly add the melted butter while whisking. This step is important to do slowly and cautiously so you don’t cook the eggs. Heating up the eggs too fast will cause you to have scrambled eggs in your lemon curd
- Add the lemon juice and lemon zest to the saucepan
- Whisk until thickened. This part will take time and I found it takes about 15 minutes. While you whisk you will go through two stages of thickening. Stage one will be mild thickening and the other will be closer to the 15 minute mark and then you will know that the curd is done and ready to take off of the heat
- The next step is optional. You can strain the lemon curd to get a smoother consistency but it’s not essential to the recipe. You will strain with a very fine metal strainer and use a spatula to push the curd through the small holes. What you are left with in the strainer is most of the lemon zest
- Pour into an airtight container and let cool in the fridge before you use this in a recipe. Lemon curd is an amazing frosting, in ice cream or to top a cake. I use it in my coconut flour cake with lemon curd frosting
- 4 egg yolks
- 1/4 cup honey
- 1/2 teaspoon Stevita stevia (optional)
- 6 Tablespoon grass-fed organic butter (or ghee or coconut oil), melted
- 1/2 cup fresh squeezed lemon juice (3-4 lemons)
- 1 Tablespoon lemon zest (zest your lemons before squeezing the lemon juice because it is very hard to zest a half of a lemon)
- Whisk the egg yolks and honey on a low temp in medium saucepan on the stovetop. You will keep whisking throughout this whole recipe and you don’t stop whisking unless you are taking a break to pour in the next ingredient
- Once the egg yolk and honey mixture is warm, slowly add the melted butter while whisking. This step is important to do slowly and cautiously so you don’t cook the eggs. Heating up the eggs too fast will cause you to have scrambled eggs in your lemon curd
- Add the lemon juice and lemon zest to the saucepan
- Whisk until thickened. This part will take time and I found it takes about 15 minutes. While you whisk you will go through two stages of thickening. Stage one will be mild thickening and the other will be closer to the 15 minute mark and then you will know that the curd is done and ready to take off of the heat
- The next step is optional. You can strain the lemon curd to get a smoother consistency but it’s not essential to the recipe. You will strain with a very fine metal strainer and use a spatula to push the curd through the small holes. What you are left with in the strainer is most of the lemon zest
- Pour into an airtight container and let cool in the fridge before you use this in a recipe. Lemon curd is an amazing frosting, in ice cream or to top a cake. I use it in my coconut flour cake with lemon curd frosting
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