There is something incredible about a good hearty Lemon Curd, it’s thick and creamy all whilst being sweet but a little bit sour at the same time. I’ve wanted to try to make a healthier Lemon Curd recipe for a long time but never really had the time to sit down and work out exactly how to approach it.
I had no idea what kind of ingredients when into Lemon Curd other than lemons and a whole bunch of sugar! I knew I wanted to drastically reduce the sugar in my healthier Lemon Curd recipe and to steer well clear of refined white sugar.
It turns out that eggs are one of the major ingredients in Lemon Curd, which surprised me [although I’m not sure why], and it’s a good thing I’d already tried Lemon Curd and decided I really liked it before I discovered that the base was largely eggs along with the lemon and sugar.
I’m not really sure why but recipes like this that are renowned for being sweet weird me out when I find out they have an egg base and then I feel as though the recipe is going to taste eggy. Nobody wants eggy Lemon Curd!
A couple of weekends ago I really felt like Lemon Curd and didn’t really have a lot going on so decided a walk to the fruit and vegetable store and to finally try to make a healthier Lemon Curd recipe was the best idea to fill in my Saturday afternoon.
Whilst I wouldn’t recommend sitting down and eating this healthier Lemon Curd by the spoonful (as easy as it would be to do as it’s delicious), it is definitely a healthier alternative to the bog standard lemon curd you will find on the supermarket shelves. Hurray for being refined sugar free but still super tasty!
The good news about this healthier lemon curd recipe is that it uses honey to sweeten it, which means that while it is refined sugar free it is also paleo approved provided the honey is raw and unfiltered.
I’ve been eating this healthier Lemon Curd mixed through natural unsweetened greek yoghurt with a bit of no grainola on the top which is a super tasty way to eat it!
- ½ Cup Lemon Juice (About 5 Medium Lemons)
- Zest of 2 Lemons
- 2 Whole Eggs
- 2 Egg Yolks
- 3 Heaped Tablespoons Honey
- Shake of Sea Salt
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Butter
- Add all the ingredients (excluding the coconut oil/butter) to a saucepan.
- Stir gently over a low heat and gradually add the butter and coconut oil to the pan. Continue to stir until melted and make sure it is on a very low heat to ensure the eggs don't scramble.
- Once the fats (coconut oil/butter) have melted increase the temperature to a medium temperature and continue to stir, you will notice after a few minutes that the mixture begins to thicken.
- Once the mixture has thickened slightly pull off the stove top and pour into the jar you will be keeping it in.
- Pop the jar in the fridge too cool down and the curd will thicken further.
You can use just coconut oil or just butter if you wish, note if you use solely coconut oil then you may get a slight coconut taste too the curd unless you use deodorised coconut oil (which doesn't smell like coconut).
Keep the Lemon Curd in the fridge, it won't last as long as the supermarket varieties as it doesn't have preservatives, generally it will last until the expiry date of the eggs you used but I find it gets gobbled up before then anyway.
Are you a Lemon Curd fan? Have you ever tried making it at home before?