I love lemon anything. LOVE. I’ll be using this Lemon Curd as a base for many other recipes down the road, so if you like lemon stuff, I highly recommend that you get this recipe down pat. We’ll be using it a lot – and not just as a brilliant topping for Blueberry Cheesecake Scones (recipe up next!) – although it IS brilliant for that.
Hop over here to read the Lemon Curd back story, including why I used to be afraid of egg custards and how I learned real lemon was *way* better than anything you can get in a packet.
Do you love lemon, too? This Lemon Curd will make your taste buds sing. Oh, and don’t be afraid of the whole egg custard thing. Just follow the directions and be patient and perfect Lemon Curd shall be yours. And you won’t be able to tell it apart from the regular sugar-laden version. I would not lie to you about Lemon Curd.
Pucker up, Buttercup!
Author: Carrie Brown | Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins
What You Need
- 4 eggs
- 7 oz / 200g xylitol
- 1/3 cup / 3 fl oz. lemon juice (approx. 2 lemons)
- Zest of 1 lemon
- 4 oz / 110g coconut oil, melted
- 4 oz / 110g butter, melted
What You Do
- Whisk the eggs well with a fork and pour into a small pan.
- Add the xylitol, lemon juice, lemon zest, coconut oil, and butter.
- Whisk ingredients together well.
- Place on the stove over a medium heat and STIR CONSTANTLY as the mixture slowly thickens. It takes 12 – 15 minutes to thicken fully. Embrace it. Be patient.
- DO NOT ALLOW THE MIXTURE TO BOIL – it will curdle or you will get scrambled eggs.
- When the mixture is thick enough to coat the back of a spoon, quickly remove it from the heat and pour it through a fine mesh sieve into a clean glass lidded container (such as a Pyrex storage bowl). No, you cannot omit this step. It must be sieved!
- Stir the mixture in the sieve until you are left with only the zest pulp and a few strands of egg. You can use a second, clean spatula to scrape the underside of the sieve as you go.
- Once all the curd has been passed through the sieve, leave uncovered until completely cold, stirring every 10 minutes to prevent a skin from forming.
- When cold, put the lid on the container and place in the ‘fridge.
- Once chilled it will be thick and spreadable.
- Store in the ‘fridge.
Top Recipe Tips
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
- Check out the Lemon Curd back story
Helpful Cooking and Recipe Links
- More sauces / dressings recipes
- Come laugh and learn with us over at The Ketovangelist Kitchen Podcast
- Come hang out in The Ketovangelist Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!