Lemon Curd

Earlier this year my housemate Gemma, came back from a craft fete with a large jar of home-made lemon curd (that sounds very jolly hockey-sticks doesn’t it), it was absolutely delicious, and I don’t think it lasted long in the fridge… Closer inspection of the ingredients list revealed a quite simple combination of eggs, sugar, butter and lemons.   It struck me that this could be easily recreated paleo using a non-dairy substitution of coconut oil for the butter, and also a non refined sweetener such as honey instead of the sugar.  With Christmas coming up, and using any excuse I can find to try a new recipe I thought I’d make these as a Christmas gift for Gemma.  I found a vaugley similar recipe on the internet, and hooray was all set to give it a go.  It really was incredibly simple, in fact the most difficult bit was cutting out the fabric for the top of the jars.  As this only keeps in the fridge for about a week it’s not ideal as a gift to send through the post though mind….

We have exchanged Christmas presents already and it looked like Gemma was delighted with this as part of her gift.  The satisfaction of giving someone something home-made, way outweighs having gone to the supermarket to buy a jar of the stuff.  I wonder if it will stay in the fridge for the whole week it’s meant to last for….

Ingredients (makes 2 x 170ml jars)

  • 3 whole medium free-range eggs
  • zest of 1 lemon
  • 1/4 cup of organic/ raw honey
  • 6 tablespoons of melted coconut oil
  • 1/2 cup of lemon juice (roughly the juice of 2 squeezed lemons)

Method

  • In a cold saucepan, whisk together (I used an electric whisk) the eggs, lemon zest and sweetener.  Keep whisking until well combined and the colour lightens to a pale yellow.
  • Place the saucepan on a low-medium heat, and whisk in the melted coconut oil (I melt my coconut oil by placing the jar in boiling water, rather than in the microwave this avoids the coconut oil getting too hot and scrambling the eggs), and lemon juice.  Continue to whisk for a few minutes until the mixture starts to bubble.  Turn off the whisk.
  • With the heat still on low, keep stiring the mixture with a wooden spoon, whilst it thickens.  (At this point I was wondering how on earth it was ever going to thicken, but have patience, it will all of a sudden just magically get there!).
  • When the mixture is thick enough, take off the heat and decant into a bowl or sterilised jars (I used some old almond butter jars).  Once cooled, place in the fridge.  In a few hours the mixture should have thickened and be ready for spreading.
  • The curd will keep in the fridge for a bout a week, or you could place in the freezer, for future consumption, once it has done it’s thickening thing in the fridge.
  • As these were a Christmas present I made some covers for them out of some circles of left-over gingham fabric and ribbon.  Kirstie Allsopp eat your heart right out (for my non UK readers, this is a reference to a UK TV programme about how to make homemade things…)
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One thought on “Lemon Curd

  1. Pingback: Lemon Curd Dumplings « Recipe Vintage

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