Nourishing Lemon Curd.
Lemon curd was such an indulgent treat when I was growing up; and since having an abundance of lemons growing in our back garden, my mother inspired me to create a lemon curd recipe, but of course, ensuring it’s a more nourishing version of the one we used to get from the supermarket.
I have used raw, grass-fed butter and pasture raised eggs which are both rich in saturated fats, important for energy production and the absorption of fat-soluble vitamins (A, D, E, K). These vitamins are essential for various physiological functions, including immune support, bone health, and antioxidant protection.
I paired this recipe with homemade sourdough scones, but feel free to use this for lemon meringue pies, on scones, pancakes, or straight out of the jar!
Ingredients
Zest of 2 lemons
1/2 cup fresh lemon juice (from about 2-3 lemons)
1/2 cup coconut sugar
1/2 cup unsalted grass-fed butter, cut into cubes
4 pasture raised egg yolks
Instructions
Zest and juice the lemons to get 1/2 cup of fresh lemon juice.
In a heatproof bowl over simmering water, combine lemon zest, lemon juice, coconut sugar, and butter cubes. Stir until butter melts and coconut sugar dissolves completely.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot lemon mixture to the egg yolks, whisking continuously.
Pour the tempered egg yolk mixture back into the bowl with the lemon mixture, whisking constantly.
Cook the mixture over the double boiler, stirring constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let it boil.
Remove from heat and let the lemon curd cool to room temperature.
Transfer to a jar. Seal tightly and refrigerate for up to 2 weeks.
Enjoy!
