Lauren Kelly Nutrition

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Easy Lemon Curd {4 Ingredients, Gluten-Free, Dairy-Free}

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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.

This Lemon Curd is lightened up, but still as delicious as the classic dessert spread. www.laurenkellynutrition.com

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.

This Lemon Curd is lightened up, but still as delicious as the classic dessert spread. www.laurenkellynutrition.com

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.

This Lemon Curd is lightened up, but still as delicious as the classic dessert spread. www.laurenkellynutrition.com

This Lemon Curd is lightened up, but still as delicious as the classic dessert spread. www.laurenkellynutrition.com
4.34 from 3 votes
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Easy Lemon Curd

Course Dessert, treat
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Lauren Kelly Nutrition

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

  1. In a small saucepan, mix the beaten eggs, lemon juice, zest, sugar and coconut oil over low heat.
  2. Stir constantly for 5-7 minutes being careful not to bring the mixture to a simmer.
  3. After completely mixed and thickened, remove from heat and allow to cool.
  4. If using right away as a filling, allow to cool completely before using.
  5. 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!

This Lemon Curd is lightened up, but still as delicious as the classic dessert spread. www.laurenkellynutrition.com

 

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Comments

  1. 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

    Reply

  6. 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 🙂

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

  11. 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!

    Reply


  13. 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.

    Reply


  14. Great base recipe! Highly suggest throwing the whole mixture when done through a mesh strainer just incase to get rid of any unwanted textures.

    Reply

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