{"id":3684,"date":"2017-10-12T14:34:01","date_gmt":"2017-10-12T06:34:01","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3684"},"modified":"2017-10-12T14:34:02","modified_gmt":"2017-10-12T06:34:02","slug":"paleo-lemon-curd","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-lemon-curd\/","title":{"rendered":"(paleo) Lemon curd"},"content":{"rendered":"

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I have always said “when life gives you lemons……..make something you love to eat”. \ud83d\ude42<\/p>\n

There are many things that I love to make with lemons and one of my absolute favourites is lemon curd.\u00a0 My pre-healthy\u00a0life saw me make this recipe<\/span><\/a>\u00a0which (at the time) I absolutely loved.\u00a0 For me it is about using something that is abundantly in season and at it’s most delicious to create something wonderful.<\/p>\n

With this particular recipe, I love making mini tarts or just eating\u00a0it out of the jar.\u00a0 I hope you have some lemons to be able to make this soon.<\/p>\n

(paleo)\u00a0Lemon Curd<\/strong><\/strong>
\nNo: Gluten \/ Grain \/ Soy \/\u00a0Dairy \/\u00a0Nuts \/ Refined sugar
\nMakes approximately 2 cups<\/p>\n

You will need
\n<\/strong>Spatula
\n<\/strong>Jar for storage
\n<\/strong>Zester<\/p>\n

Ingredients
\n<\/strong>Zest of\u00a02 organic lemons, approx. 1 Tbsp \/ 10g
\n3 large eggs, 150-160g when cracked into the mixing bowl
\n125g (\u00bd cup) freshly squeezed lemon juice (3-4 lemons)
\n100g\u00a0(3 Tbsp) honey
\n<\/strong>125g\u00a0coconut oil OR\u00a0ghee OR (1 stick\/4 ozs)\u00a0unsalted butter, cut into pieces
\n<\/strong><\/p>\n

Preparation<\/strong>
\n<\/strong>Place\u00a0all ingredients\u00a0into mixing bowl,\u00a0cook with MC off\/ 8 minutes\u00a0\/ 90\u00b0C \/ <\/strong>Speed 3.<\/strong><\/p>\n

Pour into 2\u00a0hot washed\/sterilised jars with twist-off lids and close immediately.\u00a0 Cool completely before storing in the fridge.<\/p>\n

My tips<\/strong>
\n<\/strong>*\u00a0I used Meyer lemons which gave this a fantastic yellow colour.\u00a0 *If you want a little more yellow colour you can add a pinch of turmeric to the mixing bowl when cooking the curd.\u00a0 If you want to intensify the lemon flavour you can add 1 or 2 drops of pure lemon oil which you can purchase here<\/strong><\/a>. Add the oil after the curd is cooked and just stir it through.
\n* 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\u00a01\u00bd –\u00a03 minutes.
\n*\u00a0I love to make mini tart cases and fill them with lemon curd for a quick dessert.
\n* This will keep in the fridge for several weeks (if you don\u2019t eat it all).
\n*\u00a0If you find the curd is spitting\u00a0out the top during the cooking process you can sit the simmering basket on top of the lid.
\n* If you\u2019d like to know more about the\u00a0pure essential oils I use, please take a look here.<\/span><\/strong><\/a><\/p>\n

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ease: 9.5\/10.\u00a0\u00a0Could it be any easier?!<\/strong>
\ntotal prep time:\u00a010 minutes <\/strong>+ chilling time
\ntotal cooking time:\u00a08 minutes\u00a0<\/strong>
\ntotal:\u00a018 minutes\u00a0<\/strong>+ chilling time<\/p>\n

taste: 8.5\/10<\/strong> \u2013 This was a well balanced curd with a tangy lemon flavour.\u00a0 The consistency was lovely and thick just like my traditional version.<\/p>\n

would I make it again:<\/strong> Absolutely. <\/strong>When the season brings you lemons, make lemon curd! \":)\"<\/p>\n


\n<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

I have always said “when life gives you lemons……..make something you love to eat”. \ud83d\ude42<\/p>\n

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 […]<\/p>\n","protected":false},"author":2,"featured_media":3710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,81,58,73,28,50,54,48,72,71,42,35,75,65,27],"tags":[127,4,128,142,101,122,124,119,141,140,113,107,144,135,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3684"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3684"}],"version-history":[{"count":13,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3684\/revisions"}],"predecessor-version":[{"id":3717,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3684\/revisions\/3717"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3710"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3684"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}