Lemon curd always reminds me of little old ladies and overly sweet treats. I feel like all of my friends grandmothers used to make little cakes with lemon curd piled on top when I was growing up, and it’s one of those foods that always makes me smile. I haven’t had it in years though.
Our lemon tree just ripened, and we have over 200 lemons (the bitter type, not the sweet Meyer lemons) to put to use. The first thing I wanted to make was a curd, but every recipe I happened upon was loaded with sugar. And I mean really loaded.
That is, until I found a recipe from The Nourishing Gourmet, and tweaked it for my bitter lemons. It has that same sweet kick, but there is absolutely no refined sugar in there. It tastes amazing! I couldn’t turn to my normal recipe testers (the kids), because lemon is one of those flavours they just aren’t into – even in sweet form. But my hubby, who is a staunch non-fan of everything lemon, tells me it is great, and that if he was a fan of lemon curd, he would like this one. That may not sound like a compliment, but he really hates lemon…and he ate the whole lemony dessert I made with it! Win 🙂
What am I doing with these rest of the lemons? I made a fair few jars of preserved lemons to hand out as hostess gifts this holiday season, I have juiced a heap, and frozen the juice for later in the year, and I have some limoncello brewing, but I would love to hear what your favourite thing to do with lemons is. Leave a comment here, or on Facebook!
- 3 large eggs
- 1/4 cup raw honey
- zest from 1 lemon
- 1/2 cup freshly squeezed lemon juice
- 6 tbsp coconut oil softened
Whisk together the eggs, honey and lemon zest until light colored
Add in the lemon juice and coconut oil, and whisk to combine
Cook the curd over a med-low heat. Whisk continuously until it thickens and there are small bubbles on the surface. This took me about 20 minutes
Once the curd has reached the desired level of thickness, pour it through a strainer placed on top of a large bowl. It should be thick enough that you have to push it through the strainer with a spatula
Pop the strained curd into the fridge and allow to cool
Keep stored in the fridge for about a week. I have also had success with freezing
I used the more bitter lemons, as that is what I had on hand, and I also like a bit of bite to my curd. If you prefer it to be sweeter, then use Meyer lemons