Easy Lemon Curd
This Lemon Curd is lightened up, but still as delicious as the classic dessert spread.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Dessert, Snack, treat, vegetarian
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 20 servings (1 tablespoon per serving)
Calories: 33kcal
- 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.
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.
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