Lemon curd spreads itself thin, literally. It is a zesty, thick and rich lemon, egg and sugar spread that accents some of your favorite desserts and sweet breakfasts, such as scones, crepes, English muffins, cake, ice cream and tarts. I personally love lemon-infused sweet dishes, but it’s always a fun challenge to make the traditional recipe at least a little bit more figure-friendly. The following lemon curd recipe tastes and looks just like the original, only it is is fattened with coconut oil, not butter, and sweetened with honey, not white sugar. That’s a win-win right there!
For this lemon curd recipe, it is important to use a coconut oil that is virgin or refined – not extra-virgin or raw. This way, the curd will bear no coconut smell. The fat component is meant to add to the texture, not necessarily add taste – let the lemons and honey take care of that. The eggs are there to thicken the mixture, but if you heat the curd up too quickly, you may just end up with scrambled eggs, so please take your time and honor the process – it’s only a matter of a few minutes.
You could use use agave or any other sweetener that suits your fancy, but be aware that the consistency might change if you stray too far from the recipe. I often like to make this same recipe but with limes or with other fruit purees. This recipe is most certainly not reserved to lemons!
Lemon Curd Recipe
- 3 free-range eggs
- 1/4 cup honey
- 1 tablespoon of lemon zest (zest before juicing!)
- 1/4 cup coconut oil
- Juice of 2 lemons
In a nonstick saucepan, whisk together the eggs, honey and zest. Bring to medium-low heat and continue to stir as the mixture heats up. Add the coconut oil, stir until melted, and then add the lemon juice. Continue to cook and stir the lemon curd for another 8-10 minutes. It will thicken considerably. Once it reaches a thick consistency. Remove the pot from the stove and strain the mixture. Set aside until it is cool.
Related on Organic Authority
Photo Credit: Karen Booth