Dessert - Lemon curd with maple syrup recipes

Author: Mary Fonua  

Healthy version of lemon curd that is refined sugar-free and using natural better fat, which is coconut oil. It's perfect as an indulgent dessert, or you can use it as a fun add-on for chia pudding, pancakes and scones.

Healthy Lemon Curd

Healthy Lemon Curd
Healthy version of lemon curd that is refined sugar-free and using natural better fat, which is coconut oil. Luscious and creamy with amazing lemon flavour. The lemon zest really takes this to another level.
Provided by: Bea
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 6
  • 2 tbsp lemon zest (, from around 2 lemons)
  • 1/2 cup freshly squeezed lemon juice ((125 ml))
  • 1/3 cup raw organic honey ((80 g))
  • 2 large eggs
  • 3 large egg yolks
  • 1/4 cup solid coconut oil ((40 g), in small pieces)
How to cook:
  1. Have a small pot with simmering water, cooking on the stove.
  2. Add all of the ingredients, except coconut oil, into a bowl. Mix with a hand whisk until everything is well combined. Place the bowl on top of the pot, making sure the bottom of the bowl doesn't touch the water.
  3. Cook for more or less for 10 minutes, whisking continuously. The lemon curd is cooked when it coats the back of a wooden spoon and when you run a finger across it, it leaves a trail.
  4. Remove from the heat. Immediately add in the solid coconut oil and continue whisking until everything is well mixed. Cover with cling film, making sure it's touching the lemon curd's surface. Chill in the fridge for minimum 2 hours. Give it a brief mix before using.
Notes: Vegan Lemon Curd - Zucker&Jagdwurst, 50 ml (0.25 cup) maple syrup · 75 ml (0.33 cup) almond milk · 1 pinch salt · 3 tbsp vegan butter · 1 lemon (zest) · 100 ml (0.5 cup) lemon juice (approx. 2 lemons)

How to Make Paleo Lemon Curd

How to Make Paleo Lemon Curd
Make your own preservative-free paleo-friendly lemon curd in a few minutes in your own kitchen.
Provided by: Elaine
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 5
  • 1 tbsp Meyer lemon zest
  • 3 eggs
  • 1/4 - 1/3 cup honey (1/4 cup was a bit too tart for me, so I used 1/3)
  • 1/2 cup freshly squeezed Meyer lemon juice
  • 6 tbsp coconut oil or grass-fed butter
  • Serving Size: 0.25 cup
  • Calories: 149 kcal
  • Protein: 2 g
  • Fat: 15 g
  • Saturated Fat: 12 g
  • Cholesterol: 81 mg
  • Sodium: 31 mg
How to cook:
  1. Zest the lemons. You may need 2. Squeeze the juice, measure 1/2 cup and set aside.
  2. Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
  3. Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while.
  4. Stir in the lemon juice and the coconut oil or butter, one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You'll think it will never happen . . . but it will. Don't let it boil.
  5. Remove from heat and strain through a sieve. Don't skip this step. You'll be surprised at the solids that remain in the sieve. Store in glass jars in the refrigerator. It will thicken as it cools.
Notes: Vegan Lemon Curd - Wallflower Kitchen, Ingredients · 60 ml / ¼ cup cold water · 3 tbsp arrowroot powder or tapioca flour · 60 ml / ¼ cup maple syrup, adjust to taste · Zest and juice of 1

Paleo Lemon Curd

Paleo Lemon Curd
This Paleo Lemon Curd recipe is bright, fresh, and lightened up. It’s made with whole eggs, honey, and coconut oil so it’s a much healthier version then you’re used to.
Provided by: Sharon Lachendro - What The Fork Food Blog
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
  • 4 large eggs, room temperature
  • 1/2 C coconut oil
  • zest of 2 lemons
  • 1/3 C honey
  • 1/8 tsp fine sea salt
  • 1/2 C lemon juice, freshly squeezed (about 3-4 lemons depending on size)
How to cook:
  1. Add the eggs, coconut oil, lemon zest, honey, salt, and lemon juice to a 2 quart non-stick saucepan. Using a silicon whisk, whisk together until all ingredients are combined. If your coconut oil is at a solid state and doesn't combine right away, that's ok - it will melt when you heat it.
  2. Continue to heat the mixture over medium-low heat, whisking constantly until thickened. The lemon curd will thicken (to pudding consistency) after about 8-10 minutes.
  3. Remove from heat, transfer to glass containers and cool to room temperature before refrigerating.
Notes: Dairy Free Lemon Curd (Paleo), Ingredients · 1/2-1 cup water · 5 egg yolks · 1/2 cup lemon juice · 1/3 cup real maple syrup · 2 tablespoons fresh lemon zest · 1 teaspoon vanilla extract · pinch of

Delicious Vegan Lemon Curd (6 Ingredients)

Delicious Vegan Lemon Curd (6 Ingredients)
This Delicious Vegan Lemon Curd is made with just 6 ingredients. It is creamy, perfectly tart and naturally sweetened with a touch of maple syrup. It's perfect as an indulgent dessert, or you can use it as a fun add-on for chia pudding, pancakes and scones.
Provided by: Naomi
Total time: 1455 minutes
Cook time: 10 minutes
Prep time: 1445 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
  • 1 14 oz can Savoy Coconut Cream, refrigerated
  • 2 tbsp Lemon Zest (equivalent to 4 large lemons)
  • 1/2 cup Lemon Juice (equivalent to 2 large lemons)
  • 2 tbsp Bob’s Red Mill® Cornstarch
  • 2 tbsp Pure Maple Syrup
  • Ground Turmeric, just a small pinch or two
How to cook:
  1. Make the lemon curd
  2. To a small saucepan, add the coconut cream and lemon zest.
  3. Whisk
  4. In a small bowl, whisk the lemon juice and cornstarch together until fully dissolved and well combined.
  5. Bring to a boil
  6. Add to the pan along with the coconut cream mixture. Then add the maple syrup. Over medium heat, bring to a low bubble – not boiling – whisking often. (I watch the entire time; whisking more often than not).
  7. Cook
  8. Once is starts bubbling and getting thick, reduce the heat to medium-low and continue to cook for about 10 minutes. At the 10 minute mark, take a spoon, gently grazing the top of the mixture, and slide it from one side of the pan to the other. If some lemon curd gently forms at the other end that means it’s ready – remove from the heat. If not, cook for another 2-3 minutes and recheck.
  9. Taste for flavor
  10. Remove from the heat, taste and adjust the flavor accordingly, if needed. (Add more lemon for acidity, or more maple syrup for sweetness).
  11. Resting time
  12. Let rest for 15 minutes. At this time, you can add some turmeric. (Be careful though because if you add too much you will change the flavor of the curd completely. So add a small pinch at first. Give the mixture a good whisk. Then if it’s not yellow enough add another small pinch and stir again).
  13. Cover with plastic wrap
  14. Transfer to a glass bowl or large jar, and cover the curd with plastic wrap, making sure the plastic wrap actually touches the entire curd. This will prevent a film from developing on top.
  15. Chill time
  16. Refrigerate for a good 4-6 hours, overnight, or until it is completely chilled and perfectly set.
  17. How to serve
  18. Serve the lemon curd over chia pudding (like my Lemon Curd Chia Parfaits), pancakes, waffles, scones, or eat it by itself with some berries and nuts.
Notes: Healthy Lemon Bars, Ingredients · 4 eggs · 2 tsp grated lemon peel · ½ c maple syrup · ½ cup lemon juice · 6 tbsp coconut flour
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