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

One thought on “Lemon Curd

  1. This sure sounds tasty. I could go for some with a cupcake wrapped around it, couldn’t you? OR possibly a tart with all the fruit in the picture. . . OR just a big ole’ bowl full.

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