Did you know homemade lemon curd only takes about 15 minutes to make?! This traditional English sweet spread is creamy, zesty, and oh-so-lemony. Enjoy it with toast, pancakes, waffles or use as a filling for cakes, scones, pastries and tarts. You could also add a dollop to your yogurt or oatmeal.
Most lemon curds use only egg yolks but we’re using the whole egg so you’re not left with an annoying bowl of egg whites to find a purpose for!
Ingredients:
- Zest of 2 organic lemons, finely grated.
- 3/4 cup fresh lemon juice
- 3 large eggs, separated
- 3/4 cup sugar
- 3 tablespoons coconut oil
Instructions:
- Combine the egg yolks and sugar in a non-stick pan and whisk until the mixture is light and fluffy.
- Add the lemon zest and juice and mix until well combined.
- Put the pan on a low heat and mix continuously until the mixture begins to thicken (about 3-5 minutes).
- Gradually add the egg whites, stirring all the time so the eggs don’t scramble. Be sure to reach the edges of the pan with your spoon.
- Keep stirring until your mixture thickens enough to coat the back of a spoon (around 5-7 more minutes).
- Take the pan off the heat and add the coconut oil, spoonful by spoonful and mix until well combined.
- Cover and leave to cool.
- Store in a sterilised jar or container and keep refrigerated. This lemon curd will keep for up to 1 month in the refrigerator but we’re pretty sure it won’t last that long…
- Enjoy!
