Gluten and Dairy Free
Lemon Curd is great in a tart, served on the side with berries or on toast. If you are allergy conscious, anything in a jar is suspect. Home made curd is fairly easy and absolutely delicious!
- 1 1/2 cups sugar
- 4 Tablespoon (1/4 lbs.) of butter substitute or solid coconut oil, room temperature
- 4 extra-large egg yolks
- Zest of 3 lemons
- 1/2 cup lemon juice (3 lemons)
- 1/8 teaspoon kosher salt
1. Zest three lemons using a microplane zester.. Juice and reserve. Mix the zest in with the sugar, salt and stir until well combined.
2. Cream the butter and sugar mixture in a stand mixer for 3 minutes on medium. The better creamed, the easier it will be to incorporate liquids.
3. Add the eggs one at a time. Then, slowly add lemon juice while mixing on medium high.
4. Apply to medium low heat. I suggest a glass bowl over a sauce pot to create a double boiler. This will prevent eggs from scrambling and glass gives the curd a better flavor. Don not allow the mixture to boil.
5. Stir continuously for about 10 minutes. The curd is done when it reaches 170 degrees. It should just coat the back of a spoon when done. The sugar will thicken it as it cools. If the eggs over heat, there will be a slightly metallic taste.
1. Add a little fresh lavender for a delightful infused curd. Or create a simple glaze with lavender for your fresh berries.
2. You can cook this directly on the heat but it takes vigilance to keep the eggs from scrambling.
3. If you want to go Paleo, use 1/3 a cup of honey instead of sugar. Your curd will be thinner
Yields- about a cup and a half
Level- Moderate like making a Hollandaise