22 Aug Healthy Lemon Curd
What to do during stage 4 lockdown and rain pouring outside..? Bake, of course!
This recipe is super easy and nice healthy treat and there are so many uses for this lovely spread! You can use lemon curd as a topping to your toast, pancakes, scones, cupcakes or a filling for your cake. Layer it in a parfait or in your chia pudding. Make tarts, or my personal favourite – eat it straight from the jar!
- 60g lemon juice
- Zest of a lemon
- 60g butter (coconut oil for dairy free)
- 40g pure maple syrup (add more if you like more sweetness)
- 1 egg + 1 yolk
Whisk the whole egg and yolk and maple syrup in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.