This clean eating lemon curd is the best thing since slice bread! And incidentally, it goes really great on toasted sliced bread too…
I recently had the pleasure of taking a cooking class (not part of my culinary school program) from a friend. It was a class based on whole food cooking and it was for “Sweet, Sugar-Free Spreads”.
These spreads were not sugar free in the traditional sense, but rather free of refined sugars. Everything we made that day was totally clean, sweetened with honey or maple syrup and turned out absolutely delicious!
We made Strawberry Chia Jam, Berry Coulis and my favorite, Lemon Curd. Holy schmoly that stuff was good! So much so that I asked Chef Tina if I could share the lemon curd recipe with you here.
Thankfully, she said yes, so now you can make this deliciousness for yourself! Thank you Chef Tina!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING LEMON CURD RECIPE:
Spread this over your morning toast or let it drip over your vanilla ice cream. Either way, this stuff is incredible enough to eat straight from the jar! (Recipe originally adapted from "Green Market Baking Book" by Laura C. Martin and Fine Cooking Magazine.)
- 1/4 cup unsalted butter (cut into small pieces)
- 1/4 cup honey
- 4 large egg yolks
- 2 large eggs
- 2/3 cup fresh Meyer lemon juice (about 5 lemons)
- 1 tbsp. finely grated Meyer lemon zest
In a medium glass (heat-proof) bowl, cream the butter and honey with a hand mixer until fluffy.
Beat in the eggs slowly.
Add the juice and place the bowl over a pan of lightly simmering water.
Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened, about 5 to 7 minutes. Do not boil. To test, dip the wooden spoon into the curd and draw a line on the back with your finger. If it leaves a clear path on the spoon, immediately remove the bowl from heat and stir in the zest.
Pour the curd into a glass jar(s) and let it cool completely. The curd will thicken and set as it cools.
Store the curd in the refrigerator.
Note: This recipe has not been tested for canning.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
From the Gracious Pantry archives. First published on 7/10/2015.