Bright, cheery and all types of delicious, this lemon curd is lightened up! I promise it is still just as yummy as the classic dessert spread.
When I was home recovering from my surgery, I saw a recipe from my friend Ina Garten, (in my head we are besties). Her recipe for lemon curd looked and sounded lovely and brought me back to my childhood days. I knew I had to make it and maybe even lighten it up a bit.
Ina's recipe looked amazing, but I wanted to see how it would come out if I made it a little healthier. And I am SO happy I did.
Because let me tell you, this one isn't missing anything (well besides butter and extra eggs and sugar). It's like lick-the-spoon-and-all-of-your-fingers outrageously delicious.
Lemon curd can be used for a filling for pastries, cakes and tarts, in crepes, on toast, spread on muffins, on butter cookies or alone with a big spoon! The possibilities are endless so go ahead and get creative.
If you are looking for some more delicious lemon recipes, you will love this Low Carb No Bake Lemon Mousse Pie, Low Carb Lemon Blueberry Cake, Gluten Free Lemon Pound Cake, Lemon Chia Seed Pancakes and definitely these Iced Lemon Cookies! All of these would be even more yummy with some Apple Chai Latte, Chamomile Latte and my Low Carb Bulletproof Hot Chocolate!
Why Should You Make This Lemon Curd
I never realized how easy this delicious treat was to make before I created this recipe.It will be ready in no time and can be stored so easily in the refrigerator.
Typically lemon curd contains more sugar and eggs, but this version is slightly healthier and lightened up. Any way I can save some calories and sugar I am all for it.
This yummy dessert also makes delicious homemade gifts for friends. I gave a few jars to my friends last year for Mother's Day.
When cooking in a saucepan, be careful not to bring it to a boil or it will be lumpy. Continue to stir and allow to simmer without boiling.
With eggs in the recipes it will come out more as lemony scrambled eggs rather than curd and no one wants that.
Lemon curd is so extremely versatile and adds a wonderful light touch to so many treats. Personally I love to make my easy gluten free crepes and fold some lemon curd in the middle, it makes the perfect treat for brunch.
This also freezes really well, just make sure it is completely sealed in an airtight container. The best way to defrost is to simply place in the refrigerator overnight. It will be perfect the next morning.
Gluten Free Buttercream Crepe Cake with Lemon Curd Topping from Lauren Kelly Nutrition
Lemon Curd Cookies from Chenee Today
Lemon Shortbread Cookies from A Pretty Life In The Suburbs
Easy Lemon Curd
- ½ cup freshly squeezed lemon juice
- zest from 2 lemons
- ½ cup unrefined sugar or sugar free alternative like Monk fruit
- 2 eggs beaten
- 1 tablespoon coconut oil
- In a small saucepan, mix the beaten eggs, lemon juice, zest, sugar and coconut oil over low heat.
- Stir constantly for 5-7 minutes being careful not to bring the mixture to a boil. Continue to simmer.
- After completely mixed and thickened, remove from heat and allow to cool.
- If using right away as a filling, allow to cool completely before using.
- Store in the refrigerator in an airtight container for several weeks.