Lemon Curd
Bright and tart, lemon curd is great in crepes, ice cream, or with a handful of fresh berries.
Servings 4
Calories 246kcal
Ingredients
- 2/3 cup lemon juice about 4 lemons
- 4 eggs
- 2 yolks
- 1/2 cup monk fruit powdered
- 4 tablespoons butter flavored coconut oil or butter, if not dairy-free
- 2 tablespoons coconut cream or heavy cream, if not dairy-free
- pinch of salt
- 1 teaspoon vanilla extract optional
Instructions
- Heat lemon juice in a non-reactive saucepan until steaming but not boiling.
- Whisk eggs and yolk together with monk fruit until well blended.
- Whisk in hot lemon juice slowly then transfer eggs and lemon back to saucepan and heat over medium until the curd coats the back of a spoon, about 3-5 minutes.
- Stir in coconut oil, cream, and salt. Pour through a fine mesh strainer and press on solids to extract as much cud as possible. Store in the refrigerator.
Notes
It’s a bit more work but adding the zest of two lemons to the juice in the first step improves the lemon flavor. If you don’t like the texture of zest in the curd, press the finished product through a fine mesh strainer. In the photo, the curd is layered with coconut whipped cream, and fresh raspberries.
This will save for one week in the refrigerator. You can also freeze it in individual portions.
Makes about 2 cups, serving size is 1/2 cup.
Nutrition
Calories: 246kcal | Carbohydrates: 4g | Protein: 7g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 261mg | Sodium: 68mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 1mg