Lemon Curd

Whoa!  We’re almost done with February and I have yet to do a single post.  Where has the time gone? And perhaps more importantly, why haven’t I been in the kitchen??  Well, I’ll tell ya!  For most of that time I was frantically studying for the GRE for admittance into grad school, so baking wasn’t exactly on my mind…maybe it should’ve been.  As you can see, this was my life for 3 weeks straight:

 Ben helps with studying

Again, Ben feels the need to be right there.  Clearly he didn’t want me baking anything, either.

In that time I also completed my 30 day challenge of no dairy.  It wasn’t as hard as I expected it to be, but I do enjoy having the freedom to eat it as I deem necessary.  Plus, baking with the option to use butter will be a little better than coconut oil.  Although I’m able to eat dairy products again, I’ll continue to stick with the Paleo diet that I had started.  It seems to be working well for me.  Before anyone gets too wound up about that thought, don’t fret.  I’ll still bake like I used to, but I’ll also post some Paleo-friendly baked goods for anyone who’s doing it, too.

I thought I’d mix it up a bit this time and post something that wasn’t chocolate.  No, there’s nothing wrong with me.  I just thought others in my household might appreciate something new, something fruity.  So this post is about lemon curd.  This particular recipe can go either way–it’s Paleo, but I really don’t think you’d notice it all that much.  I’ve had “regular” lemon curd (my sister does a fantastic one), and this one doesn’t taste very far off from that.

Lemon Curd

Lemon Curd

1/2 cup of lemon juice
3 eggs
¼ cup butter (or coconut oil for a dairy-free version)
½ to 1/3 cup honey
1 tbsp of lemon zest

Place all ingredients in a glass or other heat-resistant bowl and put it over pot of boiling water as you would a double boiler.  Whisk constantly until it begins to thicken.  It’ll get close to the consistency of pudding.  Remove from heat and let cool for about 5 minutes.  Put plastic wrap over it and refrigerate for 2+ hours.

You can use this lemon curd for cookies, muffins, just eating straight up (maybe with some berries), or however else someone would eat lemon curd.

Recipe adapted from Edible Harmony