Lemon Curd
When I was a child, I never wanted a birthday cake - I wanted a birthday pie! I thought cake was too dry, the frosting too sweet and it just wasn't my thing. Truth be told, it still isn't. Most of the time, my parents got me a pie, and several times it was a lemon meringue pie. While I thought it was delicious, I would always scrape off the meringue. I thought it was gross -- again, I still do!

When I first gave up gluten about 8-9 years ago and moved to a low-carb lifestyle for health reasons, I would do an almond or macadamia nut crust...but it never really hit the spot and I would always just eat the filling. So, I figured, why not just start eating lemon curd on its own?! I love it! 

It is full of healthy fat from the grass-fed ghee and has some protein from the eggs. I also use a sweetener that is a combination of stevia and erythritol, so there isn't a spike in your blood sugar levels. Winning on all fronts really! 

The only disclaimer is not to eat it all in one go as it is high in calories -- if you are tracking that sort of thing. Enjoy!



  1. Place the eggs, salt, sweetener and lemon zest in a medium sized pot and whisk together
  2. Place on medium-low heat and whisk until the mixture thickens slightly - generally a 2-3 minutes
  3. Add in lemon juice
  4. Add in ghee one tablespoon at a time, whisking constantly
  5. Continue whisking until the mixture is thick and creamy - It may seem like this takes ages, but it will happen, I promise! Don't turn up the heat to speed this process up as it will cause the egg to cook and become scrambled
  6. Remove from heat and strain through a sieve to remove any clumpy bits
  7. Add in lemon essential oil and stir
  8. Once cool, pop it in the fridge
  9. It will thicken further as it cools


Leave a Comment