Refined Sugarfree Lemon Curd

Lemon Curd is something that reminds me of my childhood.  I remember having it on toast or served on scones as a replacement for jam,  I also remember mum using it to make Lemon Meringue Pie which is definitely something I’m going to have to have a go at now that I’ve perfected this refined sugarfree Lemon Curd recipe.

I’d always thought that it was a hard thing to make.  I’d assumed that it took ages and I’d heard that it was really easy to split it and end up with lemony scrambled eggs (eeek)!   But, in fact, this recipe was so easy to make and so fast that it’s definitely going to be made more often now.

Start making the sugarfree Lemon Curd by zesting and juicing the lemons.  Then you need two separate bowls, one heatproof and one doesn’t need to be.  In the heatproof bowl, add the honey and lemon zest.  In the other bowl whisk together the eggs and lemon juice.

Next, you need to pour the beaten eggs and lemon juice over the honey and lemon zest so that all of the ingredients are now in the heatproof bowl.  Then, chop up the butter into small pieces and add to the rest of the ingredients.

Now it’s time to ‘cook’ the mixture,  You need to do this low and slow and that’s the secret to not scrambling the eggs.  You need to place the heatproof bowl over a saucepan of barely simmering water (creating a bain-marie) and stir frequently for about 20 mins.  You’ll know it’s done enough when the mixture thickens enough to coat the back of a spoon.  It takes a while but it’s important to do it slowly so that the mixture doesn’t get too hot.

Also, remember that the sugarfree Lemon Curd will thicken up more as it cools in the fridge so you still want it to be fairly runny at this point.  the next step is to fill a clean jar with the lemon curd and allow to cool.  Once cooled, store it in the fridge and it will keep for up to a couple of weeks (If it lasts that long in your household – ours was finished in a couple of days!)

I just love the rich, lemony, buttery taste and never struggle to think of things to use it for.  In fact, I used it to make a lemon curd cheesecake for my birthday this year (recipe to come).  As said earlier, I spread on my almond flour scones, stir it through yoghurt or even just smear it on a piece of my grain-free bread.

I’ve also got my eye on making that Lemon Meringue Pie or Maybe a Lemon Curd Eton Mess at some point!  Try it yourself – it’s absolutely delicious.

Lemon Curd

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Sauces & Dips, Snacks

Cuisine Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian

Servings 1 large jar (250-300ml)

Ingredients

  

• 3 lemons zested and juiced
• 4 tbsps honey
• 6 eggs
• 150 g unsalted butter
• pinch of salt

Instructions

 

• Zest and juice the lemons.
• In a heatproof bowl, add the honey and lemon zest.
• In a second bowl whisk together the eggs and lemon juice.
• Pour the eggs and lemon juice over the honey and lemon zest.
• Chop up the butter into small pieces and add to the bowl.
• Place the bowl over a saucepan of barely simmering water and stir frequently for about 20 mins until the mixture thickens enough to coat the back of a spoon.
• Fill a clean jar with the lemon curd and allow to cool.

Dietary & Allergy Information for Refined Sugarfree Lemon Curd

This recipe is Grain-Free, Gluten-Free & Refined-Sugar Free.  It is also suitable for Paleo, Primal, Specific Carbohydrate Diet – SCD, Low Carb & Vegetarian Diets.

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