Healthy honey lemon curd
Here comes the recipe many of you have asked for, healthy honey lemon curd. I was a bit skeptical at first, lemon curd is quite known to be fatty and containing a LOT of white sugar. I’m not a huge fan of that so I wanted to experiment with swapping the sugar for a natural sweetener. I was struggling between agave syrup or honey and finally went for honey. I was a bit afraid the taste of honey would come through but no, you could not even hint it. It turned out better than I expected, so rich and creamy with a deep, slightly sour lemon flavor. I love everything sour so I went all in three lemons, zest and juice, and did not use that much sweetener, probably closer to half a decilitre than one. If you like more traditional lemon curd, meaning very sweet, go for more honey.
Diet variations
I used real butter when making the lemon curd and it turned out so good. It’s only 50g so it’s not that much and the taste turned out so so good. If you want to make vegan lemon curd, you can try to swap the butter for a milk-free butter or use coconut oil instead. You can swap the honey to agave syrup, but since agave is sweeter, go slow on the amount and add more according to taste.
Tip!
You do not need an electric mixer for this recipe, a traditional good old whisk will do the job nicely. Just beat the eggs thoroughly together until airy and fluffy and carefully add the egg mixture into the hot lemon while whisking heavily all the time. If you just dump the eggs into the hot lemon sauce and leave it you will probably be left with lemon tasting scrambled eggs. While I haven’t tried that one my gut feeling says it’s not the result you want to aim for hehe.
What to make from healthy honey lemon curd?
Ohh it’s so good you can eat it with a spoon. Jokes aside, I used my jar for a lot of things. That’s one of the things I love with lemon curd, you can use it for so many things. We made lemon curd blueberry pavlova as dessert, I added it as a layer in my chia pudding, added it to my yogurt, and so on. Lemon curd is also amazing in pies, especially accompanied by meringue. Endless amount of options on how to use it.
Hope you like it,
Michelle
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Healthy honey lemon curd
- October 16, 2020
- 8
- 20 min
- Print this
Ingredients
- 3-4 organic lemons
- 0.5-1 dl liquid honey
- 2 eggs
- 3 egg yolks
- 50 g butter
Directions
- Step 1
- Start by zesting all the lemons and press the juice from the lemons.
- Step 2
- Place the lemon juice and zest in a pan. Add the honey and butter into the juice and let everything melt over low heat. After this, strain the mixture through a sieve so you get rid of the zest and are left with a smooth lemon juice sauce.
- Step 3
- Whisk the eggs and egg yolks together in a bowl, and whisk them down into the lemon mix, you need to whisk heavily at this point or you will be left with lemon tasting scrambled eggs (yuck).
- Step 4
- Let the mixture thicken over low to medium heat until you have reached your wished thickness, this takes about 5-10 minutes. Do not let it boil, just simmer.
- Step 5
- Keep your lemon curd refrigerated up to 4 weeks, I promise you will finish it before that.
