This might be the easiest recipe you've ever made!
I absolutely adore lemon curd and have bought it several times at our little tea room restaurant with their amazing scones! However, it is loaded with sugar so I was on the hunt to find an easy and satisfying recipe. This is an easy recipe but does take some patience at the stove while the curd thickens. Ready to give it a try?
Lemon Curd1 egg
1 egg yolk
6 Tablespoons sweetener of your choice
2-1/2 tablespoons butter
1 juiced lemon
KITCHEN TIP: Lemon juice is highly acidic, so avoid reactive cookware such as aluminum, copper or cast iron. Stainless stell, glass and enamel-coated cookware are excellent choices and won't affect the flavor of your lemon curd.
Add egg and egg yolk with sugar to a small saucepan on low heat and whisk well. Add in the rest of the ingredients and continue whisking till thickened. You will know it is done when it coats the back of the spoon and leaves a clean line when you run your finger through it.
Remove from the heat and strain in a mesh strainer and cool before putting in the fridge.
Lemon Curd is amazing with bread, crackers, scones, biscuits, cookies, cupcakes, pancakes, waffles over fresh fruit, layered in yogurt with berries and even on ice cream!
Tips for Success:
🍋 Use fresh lemons if possible. Bottled juice will work in a pinch but fresh lemons provides a brighter flavor and aroma.
🍋 Whisk constantly - continuous whisking helps prevent the eggs from curdling and ensures a smooth, creamy texture
🍋 Patience is key with this recipe! High heat will cause the eggs to scramble instead of thicken gently.
NOTES:
* I have only made this recipe using Allulose and Monkfruit but feel free to use a sweetener of your choice
May your blessings be numerous ~ Rhonda 🌻
