Lemon curd is one of those special treats that is so simple to make. Eggs, lemon juice and zest, honey, and coconut oil (or butter or ghee) magically cooks into a thick, tangy, rich curd, just perfect for a warm day.
Who says you have to spend a lot of money and time to make a nourishing sweet treat? This is my contribution to the Simple and Nourishing Carnival!
This lemon curd is strictly for a lemon lover, like myself. This recipe really allows the lemon to play the dominate role, with just enough sweetener to take the edge off of the sourness of the lemon without dulling it’s tang. It’s the perfect pairing for a sweet cake.
You can serve it simply by dolloping it over sweet fresh berries and toasted nuts, or you can use it as part of a fancy layer cake, in tarts and thumb print cookies, or spread between flaky scones. Oh yes, there are a lot of uses for lemon curd! Simple and fancy!
Tangy Lemon Curd
This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd.
3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).
1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.
4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.
5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.