Citrus Curd {3 ways}

I love Curd! It’s so creamy and yummy!

The Best Healthy Curd you will ever make…
IMG_1969Creamy Lemon Curd
3 pastured eggs
1/2 cup fresh lemon juice
Zest of 1 large lemon (about 1 heaping tablespoon)
1/3 of cup of raw honey (plus 2-3 tablespoons depending on how sweet you like it)
1/4 cup + 2 tablespoons of refined (does not have coconut taste) oil, ghee or grass-fed butter
1/2 teaspoon vanilla (optional)
Pinch of salt

Method
*Mix together the eggs, honey and lemon zest in a medium saucepan or pot.
*Heat over medium/low heat and once everything is well combined, add the coconut oil, butter or ghee – continue stirring.
*Once melted, stir in the lemon juice, vanilla and salt.
*Cook the lemon curd, stirring constantly, until it thickens (about 5-10 minutes).
*Strain the curd with a strainer (optional) and then let it cool completely at room temp.
*Store in an airtight container in the refrigerator for up to one week.

Variations:
Lime, orange, or grapefruit.
You will follow the same recipe and method for each, just use a different citrus.

Notes: 
If you want it sugar free you can use stevia or xylitol. You just need to do it to taste.
You can also use raw cane sugar instead of honey.

You also can do cranberry curd, but that is made a little differently.

Enjoy! Curd is good on toast, in yogurt, on pancakes or waffles, filling for tarts and pies, on oatmeal. Sky is the limit!
We love this stuff!!

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