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
Add the eggs, the room temperature coconut oil or butter, the honey and the lemon peel to a blender. Quickly mix 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. Pour the mixture into a saucepan and on medium high heat, under constant stirring, cook the mixture until it thickens. Don’t walk away! This can happen quickly, and really, do keep stirring! Once it thickens up, that is it! Perfectly smooth lemon curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can replaced by a lid. Refrigerate the curd for 7-10 days.