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!

Ingredients:

Directions:

  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

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