Quick & Easy Lemon Curd
Do you love lemon curd? I do! And it can be such a nourishing treat, if you use the right ingredients! Ah, but wait – it’s a pain to make. All the separating and stirring and then you have to strain it, so you don’t have all the little bits of cooked egg that seem to inevitably occur. And even if you’re willing to do all that, you’re still left with all the egg whites in your fridge.
Not any more!
Below is a recipe that uses the whole egg and a method that has your lemon curd done with no bits, no straining and no separating of anything in about 10 minutes beginning to end. Well, maybe 15 minutes if you take a while squeezing those lemons!
Quick & Easy Lemon Curd
A nourishing lemon curd that is quick and easy. And you make it with whole eggs!
Ingredients
- 4 each eggs, medium
- ¼ cup butter, softened (Or organic expeller pressed coconut oil (this has no coconut flavor - if you use regular coconut oil it will have a coconut flavor)
- ⅓ cup honey
- 2 tsp lemon zest (Or 1 tsp of organic lemon peel powder)
- ⅓ cup lemon juice, fresh (Bottled works, too, in a pinch.)
Instructions
- Add to a blender the eggs, the room temperature coconut oil or butter, if using, add the honey and the lemon peel. Quickly blend together for a couple of seconds, just until combined.
- Add the lemon juice and give it a good whirl for a few second on high, until well combined. The color will become a little lighter. But it really just takes a few seconds.
- Once it thickens up, that is it! Perfectly smooth lemon curd.Take it off the heat, fill curd into jars, let it cool, then place in the fridge! It will thicken a little more in the fridge.Enjoy your silky smooth lemon curd!
Notes
NOTE: When the mixture first comes out of the blender it will look all curdled and separated. Don’t worry about it. It will come together into a silky smooth curd once it gets warmed up. I promise! Don’t worry about any foam you might have on top as you are heating up your curd - once it all gets warmed through, the foam will go away too