Citrus or chocolate is always my dilemma. I spend most of the morning thinking of what I want for dessert that day… do I want something citrusy or chocolatey? Yes, there are so many other scrummy flavours, but for me it comes down to these two. On the days that I vote citrus either means lemon cake or curd and on a special day, lemon curd cake.
Lemon curd has a lot of significance for me, as it is one of the only recipes my husband makes, and he made lemon curd tarts for our wedding.
This version of lemon curd is different from my husband’s dairy filled, sugar filled version of years ago, but it is just as good. Lemon curd, especially store bought, is packed with refined sugar and can be jammed with additives. This recipe uses brown rice syrup and just a tad of coconut sugar.
Lemon curd is amazing because it can be used to make any dessert awesome: eat it on its own, with berries, with meringues, on cake, in tarts, on bread, basically it goes with everything and makes things that bit sweeter and wonderful.
My requirements of a great lemon curd and what this recipe meets:
– Tart, just enough to get that tangy taste and slight weakness in your cheeks
– Sweet, but not sickly sweet, it needs the perfect balance between sweet and tart
– Creamy, lemon curd needs to be creamy and light
- 1/3 cup and 1 tbs coconut oil
- 3 tbs brown rice syrup
- 1 tsb coconut sugar
- 1/3 cup lemon juice
- 1 tsp lemon zest
- 2 eggs
- 1 egg yolk
- * I use a dry cup measure for all my measuring (liquid and dry)
- In a pot put all the ingredients except the eggs on low heat and stir until the mixture has melted and is well incorporated.
- In a separate bowl place the eggs and whisk with a fork until they are well combined.
- Pour the eggs into the warm mixture in the pot, whisking with a balloon whisk quickly to mix with the lemon oil mixture, and keep on low heat.
- Now you will need to keep stirring with the balloon whisk for the rest of the cooking time (yes, 12-14 minutes, so a good arm work out, and have some nice music on).
- Keep on low heat for 6 minutes, then turn up to medium heat (the low side not high side of medium) for another 6 minutes, remember to keep stirring and whisking. You will notice the curd starting to thicken.
- After 12 minutes turn up the heat from medium to high for 1 minute, then keep on high heat and let boil (wait to see bubbles) for 10 seconds and then remove from the heat.
- Place a sieve over a bowl and pour the curd into the sieve, remember to scrape the bottom of the sieve to not waste any.
- Give the curd another whisk as the oil likes to separate at this point, then leave in the fridge. It will thicken more as it cools.
- Leave to cool for at least 30 minutes, an hour even better.
* Use the curd in a lemon tart.
* Spread on coconut loaf.
* Layer with coconut yoghurt and berries.
* With shortbread to dip into the curd.
*In butterfly lemon cupcakes.