Learn how to make the best lemon curd on the planet! Smooth and creamy, and seriously easy to make! This lemon curd is also paleo, and GAPS diet friendly!
If you love lemons, then you are going to want to stay tuned for this recipe. Learn how to make lemon curd perfectly every time! Lemon curd is basically the lemon jam that is used on pastries, cakes, scones, and pies. Honey sweetened, with no sugar!
How to Make Lemon Curd
Maybe you are wondering what is a good match with lemon curd. Let me tell you, the possibilities are endless!
Use lemon curd on toast, cookies, waffles, pancakes, scones, cheesecake, ice cream, with cake, between cake layers, or just eat it straight!
However, the very best use of lemon curd, in my opinion, is lemon meringue pie! It's a match made in heaven.
My mom loves it on fresh toast as well, she discovered that pairing from a British friend and has loved it every since! We make our own bread now using einkorn flour, and it's just as delicious as ever!
And one of the things that sets this lemon curd above the kind you buy in the store is that it's made without sugar! No refined sugar at all, just honey in this thick and creamy homemade lemon curd recipe.
This makes it perfect for paleo or GAPS diets - or anyone who just wants to cut out refined sugar from their diet. Yes please!
I hope you get to make this soon, try it on some toast for me, and let me know what you think!
Cream the butter in the bowl of an electric mixer. Add the honey and beat until fluffy and light.
Add the egg yolks in one at a time, beating well to incorporate after each one.
Sprinkle in the salt. Reduce the speed of the mixer to low and gradually add the lemon juice so as not to splash. Mix until well combined. Don't worry if the mixture looks curdled at this stage.
When everything is mixed, place the mixture over a double boiler. Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon. This step will take about ten minutes to accomplish.
To make your own double boiler, place a pan of water with about an inch of water on medium-low heat on the stove-top. Then place a Pyrex or other heat resistant bowl above the pan of water. This will gently heat the mixture without burning it!
Pour the mixture into serving dishes or into a single dish, then cover and chill in the refrigerator until firm (at least one hour). The curd will thicken as it cools, so if it seems thin, don't worry!
Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.
MORE RECIPES TO TRY: I love lemon everything! Since you already have lemons to make your lemon curd, you might as well mix up a pitcher of the Best Ever Homemade Lemonade. Did I mention lemon curd is delicious drizzled over Gingersnap Cookies?
- double boiler
- 5 Tbsp butter (room temperature)
- 1/4 cup honey
- 4 large egg yolks
- 1/8 tsp sea salt
- 1/2 cup lemon juice
- Cream the butter in the bowl of an electric mixer. Add the honey and beat until fluffy and light.
- Add the yolks one at a time, beating well to incorporate after each addition.
- Sprinkle in the salt; then reduce the speed to low and gradually add the lemon juice so as not to splash. Mix until well combined, but don't worry if the mixture looks curdled at this stage.
- When everything is mixed, place over a double boiler. Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.
- Pour into serving dishes or a single dish, cover and chill in the refrigerator until firm (at least 1 hour). The curd will thicken as it cools, so if it seems thin, don't worry!
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Butter isn’t paleo though- did you mean to use ghee?