Easy Lemon Curd
This Lemon Curd is lightened up, but still as delicious as the classic dessert spread.
Servings: 20 servings (1 tablespoon per serving)
Calories: 33kcal
Ingredients
- 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
Instructions
- 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.
Notes
To store in the refrigerator: Place in a sealed airtight container in the refrigerator for several weeks as long as it's sealed properly.
To store in the freezer: Place in sealed airtight container in the freezer for up to 3 months. To thaw, place in the refrigerator overnight.
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg