Lemon Curd | 3 Ingredients | Dairy Free | Sugar Free | Quick, Easy and Healthy Recipe

It's lemon harvest season again! Here on our blog, we've talked a lot about this wonderful and versatile fruit that always presents us with abundance. Sometimes there is so much lemon that we really have to use our imagination for using it all. From cooking to natural remedies, from detergents to cosmetics, among many other things, anything can be made with lemon. During the summer, we're really in the mood for a fresh, citrusy treat! That's why we're going to share our version of lemon curd, with 3 ingredients only, no sugar, and no butter. Healthy, super easy, and quick to make.  At the end of the post you can also watch our educational video where we show you how to make this recipe, step by step.

If you have much lemon and don't have time to prep recipes, you might like our post and video: 11 Tips To Preserve Lemon.

What is Lemon Curd Anyway?

"Lemon Curd" is a very old delicacy with British origins. It's a sweet, creamy paste originally made with lemon, eggs, sugar, and butter. It is commonly used for filling or topping cakes, but also for spreading on biscuits, toast, bread, or adding to other confectionery recipes. The word "curd" seems to be related to the thick, creamy texture that is obtained by cooking the ingredients. Nowadays, lemon curd is very popular all over the world and is yet another excellent way of using lemon!

Our Version of Lemon Curd

At home we like to come up with new stuff but we also like to make things simple. We wanted to make a lemon curd that was easy, quick, had few ingredients, and no sugar nor butter. So we chose just 3 vital ingredients for this recipe: lemon, eggs, and honey. The honey has to be multifloral and mild so that the cream is balanced and doesn't take on a strong flavor. We used honey from our own production. If you're curious to know what it's like to produce honey, check out our post and video: Harvesting and Extraction of Raw Honey. So let's jump into the recipe!

Ingredients

• 4 eggs (we used a mixture of duck and chicken eggs)
• 1/2 cup honey (remember it has to be multifloral and mild in flavor)
• 1/2 cup lemon juice (the number of lemons needed varies)
• Zest of 2 medium lemons

This recipe yields about 350g (12.34oz) of lemon curd. The quantity will always vary according to the size of the eggs and the final thickness of the curd.

How To Make It

1. In a large bowl, add the eggs (yolk and white) and whisk until well blended.
2. Add the zest, lemon juice and honey, and mix well.
3. Add the mixture to a pan and cook over a low heat, stirring constantly, until it thickens. For us it took about 5 minutes to thicken (the time may vary depending on the power of the stove).
4. As soon as the mixture has thickened enough to cover the spoon without spilling back into the pan, remove from the heat.
5. Leave to cool slightly before pouring into a previously sterilized jar.
6. Once cool, store in the fridge.
7. The leftovers from this recipe (egg shells and lemon mesocarp) can be composted or reused. To find out how to use or preserve the mesocarp, see this post. To find out how to reuse eggshells, here's another tip: Natural Plant Fertilizer.

How To Use

You can use lemon curd on anything you can think of! 

Here are some tips:

• Filling or topping cakes or cheesecake
• Spread on cookies, toast, and biscuits
• Add to other confectionery preparations such as pies, crepes, croissants, scones, tarts, desserts, etc
• Add to natural yoghurt
• Eat by the spoonful!

How To Store

It should be stored in the fridge for up to 2 weeks or until you start to notice a change in texture, color or smell. However, this is unlikely to happen... this lemon curd is so good that it shouldn't last long before it's gone! :) 

Have a look at our video where we show you everything in detail!

VIDEO - Lemon Curd | 3 Ingredients | Dairy Free | Sugar Free | Quick, Easy and Healthy Recipe