Healthy Lemon Curd

5 from 10 votes

Healthy version of lemon curd that is refined sugar-free and using natural better fat, which is coconut oil. Luscious and creamy with amazing lemon flavour. The lemon zest really takes this to another level.

Prep Time10

Cook Time10

Chill Time2

Servings: cups, more or less

Author: Bea & Marco

Ingredients

2 tablespoon lemon zest , from around 2 lemons
½ cup freshly squeezed lemon juice (125 ml)
⅓ cup raw organic honey (80 g)
2 large eggs
3 large egg yolks
¼ cup solid coconut oil (40 g), in small pieces

Instructions

Have a small pot with simmering water, cooking on the stove.
Add all of the ingredients, except coconut oil, into a bowl. Mix with a hand whisk until everything is well combined. Place the bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
Cook for more or less for 10 minutes, whisking continuously. The lemon curd is cooked when it coats the back of a wooden spoon and when you run a finger across it, it leaves a trail.
Remove from the heat. Immediately add in the solid coconut oil and continue whisking until everything is well mixed. Cover with cling film, making sure it's touching the lemon curd's surface. Chill in the fridge for minimum 2 hours. Give it a brief mix before using.

Notes

Keeps up to 2 weeks in the fridge, in an airtight container.

Nutrition