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Bright, cheery and all types of delicious, this lemon curd is lightened up but still as delicious as the classic dessert spread.
I only had lemon curd once before. And I was eleven years old.
I went to a friend’s house and her mother gave us a snack, it was crackers and lemon curd. It was a velvety-smooth, pudding-like, creamy delicious treat and I instantly fell in love. And then I never ate it again. Until now.
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 at my girlfriend’s house. I knew it would be one of the first recipes I would make once I was back on my feet again.
Ina’s recipe looked amazing, but I wanted to see how it would come out if I lightened it up a bit. 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.
My next question was, what do you do with lemon curd? It seemed a little weird to eat it on crackers? I’ve since learned that it’s mainly used for a filling for pastries, cakes and tarts. But I just prefer to eat with a big ol’ spoon.
Easy Lemon Curd
Ingredients
- 1/2 cup freshly squeezed lemon juice
- zest from 2 lemons
- 1/2 cup unrefined sugar
- 2 eggs beaten
- 1 tablespoon coconut oil
Instructions
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In a small saucepan, mix the beaten eggs, lemon juice, zest, sugar and coconut oil over low heat.
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Stir constantly for 5-7 minutes being careful not to bring the mixture to a simmer.
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After completely mixed and thickened, remove from heat and allow to cool.
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If using right away as a filling, allow to cool completely before using.
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Store in the refrigerator in an airtight container for up to 3 days.
Added bonus, I have been totally crushing on all things lemon these days. Lemon just screams spring to me and it makes me sooooo happy.
So tell me, how will you eat lemon curd? I am always looking for creative ideas!
Dear Lauren, homemade lemon curd is wonderful…it reminds me of spring and warmer days and I just absolutely love it! Your lightened up version is perfect. xo, Catherine
I love lemon curd – especially with whipped coconut cream – but, I’ve never made my own so I am loving this version with coconut oil! Thanks so much for sharing this recipe!
Oh whipped coconut cream sounds amazing too!
I love lemon curd, it’s one of my favorite spreads. This lightened up version using looks so thick and creamy, no one would ever know the difference!
Thank you Danae!!
Mmmm! What a good friends mom to introduce you to Lemon Curd. One of my very favorite things! This looks perfect!
Thanks Colleen!
Lemon screams Spring to me as well! The photos are beautiful and I would just need a spoon, nothing else required to enjoy this!
Thanks Brenda!!
Homemade lemon curd is the best! It’s so perfect for eating by the spoonful, over top ice cream or blended into milkshakes. I love that yours is lightened up 🙂
Thank you Brandy!
Lemons add so much flavor to so many things and they do scream spring to me, too! I love them in different desserts, but may be like you and just eat it with a spoon right out of the jar.
Me too! Lemon Everything Lora 🙂
I love to mix lemon curd into my yogurt with a bit of coconut sprinkled on top. Like you said, lemon is such a great spring flavour and it makes for a nice light breakfast on sunny days.
Great idea to add some protein Ann!
I love that you lightened this up!! I used it once in a cranberry lemon tart. It was good but probably like 6,832 calories per slice, lol. Can’t wait to try this!!
This looks freaking amazing. I just want to eat it out of the jar with a giant spoon. Lemon curd is everything!!!
I loooove lemon curd! Became addicted to it when I lived in England and have loved it ever since. I love adding it to a variety of baked goods, as a filling, in frosting, and just slathered on thick on toast! Your looks delicious!
I LOVE what you did with this recipe – the coconut oil is genius!! I think I’m going to take Brandy’s idea and use it in a summer milkshake 🙂
I love lemon curd, but if your looking for something to eat it with, try it with meringue kisses. My idea of a perfect snack.
That sounds amazing, Sarah! Thanks for stopping by!
Great base recipe! Highly suggest throwing the whole mixture when done through a mesh strainer just incase to get rid of any unwanted textures.
Great tip, Kat! Thanks for sharing with us!
I was wondering what unrefined sugar you used. I can’t wait to try this recipe!
Hi Sue! Please find below the unrefined sugar I used. I hope you like it!
https://amzn.to/2RCHYEe