Lemon curd
Lemon curd, despite its name, is more of a rich custard than a traditional curd. This British invention from the early 1800s blends eggs, lemon juice, sugar, and butter into a smooth, creamy treat. Incredibly versatile, it can be enjoyed on toast, as a cake filling, or even swirled into ice cream. Homemade lemon curd is surprisingly easy to make and tastes far superior to store-bought versions, boasting a brighter lemon flavour and richer texture.
I had some time over the weekend, so I gave this recipe a go….
3 eggs (Farm if possible )
1/4 cup Maple Syrup (raw honey can be used)
2 Tbsp grass-fed kerry gold butter
Pinch Himalayan salt
Zest of one large lemon
Juice of 3 large lemons
I creamed the butter and set aside, grated a lemon for its zest, squeezed the juice from all 3 lemons, and then added that, the salt then the eggs , into a pan over a low heat and whisked continuously, then added the creamed butter and kept whisking, it started to thicken so I took off the heat and transferred to jars ready to refrigerate.
my swap was the sugar for maple syrup, less yolks than original recipe and it tasted delicious.
You can use this curd for other recipes or simply spread on some sour dough toast for a delicious snack.
Benefits of Ingredients:
- Lemons: High in vitamin C and antioxidants.
- Eggs & Yolks: Protein and richness.
- Grass-fed Butter: Contains beneficial fatty acids and vitamins (compared to conventional butter).
- Maple syrup and raw honey offer some nutritional benefits compared to refined sugar. Maple syrup contains minerals like manganese and zinc, while raw honey has trace amounts of vitamins and antioxidants.
Lemon Curd (Estimated Macros per tablespoon):
- Calories: ~50-60
- Protein: ~1g
- Fat: ~5-6g
- Carbohydrates: ~3-4g
- Fibre: Minimal
What recipes would you use this in? or would you have it like me on toast?
Maria
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