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.
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.
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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Hello!
ReplyDeleteMy name is Elin and I have read your blog and I really liked your recipes! I work for a website called myTaste.com and I would love for you to join us!
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Birgit this sounds absolutely mouth watering! I can so see mini tarts w/ this!! ♥
ReplyDeleteHello,
ReplyDeleteI'm sorry if this is slightly unrelated but I have to ask you.
I'm looking for an ingredient that will make a liquid and some solid ingredient fluff. I'm looking for a texture like stiff whipped cream.
I want to combine frozen berries and some type of liquid to make the fluff but I need an ingredient to do that. I know that casein powder can do it but I would like to avoid all the protein. Do you know of any 'chemical' that is able to do the trick? Will lecithin be able to do it or will it only produce foam? I'm also wondering if glucomannan coudl work.
I'm not entirely clear as to what you're trying to do. Are you trying to make it fluff without whipping? Or make it fluff and keep it's "fluff" like a mousse?
ReplyDeleteThe obvious answers would be egg white or whipping cream, since those are known for their fluffing properties, but since you asked specifically, I'm thinking that's probably not it.
Since I try and avoid chemicals in our food, I'm not really the right person to ask on that.
Lecithin has more of an emulsifying property, rather than fluffing, it does however help with keeping air in too, so it could help with that. It doesn't however fluff anything by itself. glucomannan has more gum like properties, but it doesn't hold up so well by itself and has a tendency to really clump. I doubt it would work in this!
The best way I know to produce foam, is to whip it, and failing that, to put it all into an isi whipper and fluff it up that way.
Now, making it keep it's fluff in various conditions, that is a different story and would again depend on what your ultimate goal is with this! Cassein powder would probably do the trick, so would collagen powder or gelatin, but all of these are proteins, and you said you didn't want the extra protein.
Sorry, don't have any experience with this!
Thanks Birgit! I want to make a fluffy texture like whipped cream/chocolate mousse from any liquid.
DeleteWhipping casein powder with some liquid will make it fluff and also make the fluff quite hard. I was just thinking that there had to be a way of achieving the same without the protein. I've seen methylcellulose can make things fluff but only after heating it.
I'm still tempted to try to buy some lecithin and glucomannan to see how far it will get me. Maybe adding xanthan gum will stabilise it.
It probably will produce some fluff, but the flavor and mouth feel may be really off. Lecithin has a fairly strong flavor that after a certain amount is not very pleasant and the mouth feel is quite on the oily/sticky side. Glucomannan can be between quite rubbery and after a certain amount on the "fishy" side and xanthan gum ... well, it's also not that pleasant when there is no other texture to balance it out. Proteins do help there ... not just with stability, but with texture and flavor!
ReplyDeleteHowever, having said all that, experiment away! The best things can come out of just trying stuff that is not supposed to work, but somehow does! :D