Makes approx 1 cup.
(Refined sugar free, adjustments given for dairy free.)
I love lemons! Lemons are one staple in my kitchen and I use them every morning in warm water as my first drink of the day (read more about lemons in my blog post here). I also love lemon curd, but the ones sold in supermarkets are loaded with sugar and other ingredients that I simply don’t want to put in my body. So, I make my own lemon curd with a few simple ingredients and, best of all, it takes less than half an hour to make!
I don’t like it too sweet; I find that the amount of honey in my recipe below is enough and imparts a strong, tart flavour that I prefer. Feel free to adjust the sweetness at the beginning of the cooking process.
Although I use butter, if you’re avoiding dairy, you can use coconut oil instead (you’ll have a coconut-flavoured lemon curd).
Lemon curd can be served with organic yoghurt, coconut yoghurt, coconut ice-cream, as a topping for a nut-based cheesecake or a home-made healthy slab cake. Yes, it’s yummy eaten on its own too!
3 tbsp organic raw honey
Zest of 3 organic lemons
50g unsalted butter (or cold-pressed, unrefined coconut oil – solid is fine)
½ cup lemon juice
In a small saucepan, whisk the eggs, raw honey and lemon zest.
Place saucepan over a low-medium heat (not too high or you’ll end up with scrambled eggs!). Continue to whisk until the 3 ingredients are well combined.
Add butter (or coconut oil) and stir continuously until melted.
Add lemon juice and stir continuously until the mixture slightly thickens (this part usually takes approx 5 minutes). Remove from heat and stir for another minute. Allow to cool uncovered. Mixture will thicken further as it cools.
Once cooled, store it covered in the fridge for up to a week (if it lasts that long!).