A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

(paleo) Lemon curd

I have always said “when life gives you lemons……..make something you love to eat”. ūüôā

There are many things that I love to make with lemons and one of my absolute favourites is lemon curd.¬† My pre-healthy¬†life saw me make this recipe¬†which (at the time) I absolutely loved.¬† For me it is about using something that is abundantly in season and at it’s most delicious to create something wonderful.

With this particular recipe, I love making mini tarts or just eating it out of the jar.  I hope you have some lemons to be able to make this soon.

(paleo) Lemon Curd
No: Gluten / Grain / Soy / Dairy / Nuts / Refined sugar
Makes approximately 2 cups

You will need
Jar for storage

Zest of 2 organic lemons, approx. 1 Tbsp / 10g
3 large eggs, 150-160g when cracked into the mixing bowl
125g (¬Ĺ cup) freshly squeezed lemon juice (3-4 lemons)
100g (3 Tbsp) honey
125g coconut oil OR ghee OR (1 stick/4 ozs) unsalted butter, cut into pieces

Place¬†all ingredients¬†into mixing bowl,¬†cook with MC off/ 8 minutes¬†/ 90¬įC / Speed 3.

Pour into 2 hot washed/sterilised jars with twist-off lids and close immediately.  Cool completely before storing in the fridge.

My tips
* I used Meyer lemons which gave this a fantastic yellow colour.  *If you want a little more yellow colour you can add a pinch of turmeric to the mixing bowl when cooking the curd.  If you want to intensify the lemon flavour you can add 1 or 2 drops of pure lemon oil which you can purchase here. Add the oil after the curd is cooked and just stir it through.
* I used sterilised jars to ensure these would keep as long as possible. You can double, triple, even quadruple this recipe to make a large batch. Just extend the cooking time by¬†1¬Ĺ –¬†3 minutes.
* I love to make mini tart cases and fill them with lemon curd for a quick dessert.
* This will keep in the fridge for several weeks (if you don’t eat it all).
* If you find the curd is spitting out the top during the cooking process you can sit the simmering basket on top of the lid.
* If you’d like to know more about the pure essential oils I use, please take a look here.

ease: 9.5/10.  Could it be any easier?!
total prep time: 10 minutes + chilling time
total cooking time: 8 minutes 

total: 18 minutes + chilling time

taste: 8.5/10 ‚Äď This was a well balanced curd with a tangy lemon flavour.¬† The consistency was lovely and thick just like my traditional version.

would I make it again: Absolutely. When the season brings you lemons, make lemon curd! :)

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>