Honey Sweetened Lemon Curd - The Quick And Easy Way (Dairy-Free, Refined Sugar Free, GAPS legal)

Do you love lemon curd? I do! And it can be such a nourishing treat, if you use the right ingredients!

Ah, but wait - it’s a pain to make. All the separating and stirring  and then you have to strain it, so you don’t have all the little bits of egg that seem to inevitably occur. And even if you’re willing to do all that,  you’re still left with all the egg whites in your fridge.

Not any more! Even though, you could make the GAPS legal nut thins with the left-over egg whites, but then what would you do with the left-over egg whites from your homemade mayo? *grin*
But I digress.

Below is a recipe that uses the whole egg and a method that has your lemon curd done with no bits, no straining and no separating of anything in about 10 minutes beginning to end. Well, maybe 15 minutes if you take a while squeezing those lemons!

And it is honey sweetened to boot!

Here we go!

Quick and Easy Lemon Curd

Ingredients:

• 4 medium sized, preferably pastured, eggs
• 1/4 cup of grass-fed butter (room temperature) or  organic expeller pressed coconut oil (this has no coconut flavor - if you use regular coconut oil it will have a coconut flavor)
• 1/3 cup raw honey
• 2 tsp lemon peel from organic lemon (or 1 tsp of organic lemon peel powder)
• 1/3 cup  of freshly squeezed organic lemon juice (bottled works too, in a pinch)

Preparation:

Add to a blender the eggs, the room temperature coconut oil or butter, if using, add the honey and the lemon peel. Quickly mix together for a couple of seconds, just until combined.

Add the lemon juice and give it a good whirl for a few second on high,  until well combined. The color will become a little lighter. But it really just takes a few seconds.

NOTE: When the mixture first comes out of the blender it will look all curdled and separated. Don’t worry about it. It will come together into a silky smooth curd once it gets warmed up. I promise!

Don’t worry about any foam you might have on top as you are heating up your curd - once it all gets warmed through, the foam will go away too.

Pour the mixture into a saucepan (I love using these ceramic coated saucepans - nothing sticks and clean up is WAY easy) and on medium high heat, under constant stirring, cook the mixture until it thickens.

Don’t walk away! This can happen quickly, and really, do keep stirring!

Once it thickens up, that is it! Perfectly smooth lemon curd.

Take it off the heat, fill curd into jars, let it cool, then place in the fridge! It will get a little more solid in the fridge.

Enjoy your silky smooth lemon curd!

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Going GAPS

Hello friends! It’s been a long time again!

It has been quite the summer for us, busy, busy, busy! But school is back and my now 3rd-graders (*gasp*) are getting back into their day-to-day school rhythm.
Which means, I get to go back to some kind of rhythm myself, too!

Lot’s has happened around here, not least of all a somewhat major change in eating protocol. Anna, my daughter, and I are currently following the GAPS protocol, which is not the easiest to do. But we are hoping for great improvements along the way and settling into our new plan.
Amazingly enough, Anna decided all by herself that she wanted to join me and we’ve since eased our way into it all through full GAPS. We have yet to do the intro at a later date, but for now we are on the full GAPS protocol.

Not familiar with GAPS? You can find out more here and here.

Which means a LOT of my time is spent in the kitchen. And even though I pretty much made most of our food from scratch as it was before, now it is EVERYTHING, and because only half of the family is on GAPS, it also means double cooking a lot of the time, even though I try to keep that to a minimum by just supplementing side dishes for the boys. For me, it is of course still more restrictive, as I am still having major issue with dairy, which is one of the reasons I opted for the “reset button” for my digestion and health that is the GAPS diet.

While delving into this whole new world of  dos and don’ts, I have also slowly started to come up with and/or revise old recipes to fit our current eating plan.

So, if you are on the GAPS/ SCD or paleo  journey too (many times GAPS specific recipes will also work for low-carbers (replacing the honey) and people who live gluten-free,) you are in luck, as you may find a whole new and ever expanding section of recipes on my site, suitable for those ways of eating.

I will start posting some of the new recipes over the next few days!

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