Recipe December 2017

Simple Lemon Curd

This treat makes any dessert more special. A little goes a long way.


Simple Lemon Curd

Serves: 1 cup


  • ½ cup freshly-squeezed lemon juice, seeds removed
  • 1 Tbsp lemon zest
  • 2 eggs
  • 1 egg yolk
  • ⅓ cup honey
  • 1 Tbsp coconut oil (or unsalted butter)
  • ½ teaspoon vanilla extract


1. In a small sauce pan, combine lemon juice, zest, eggs and yolk; whisk together until thoroughly blended.
2. Add honey and coconut oil, turn heat to medium-low, and stir constantly until the oil has melted.
3. Increase heat to medium and continue to stir constantly until small bubbles start to appear and curd thickens, about 7-10 minutes.
4. Remove from heat, stir in vanilla, and strain mixture into a large measuring cup. Pour into a glass jar and seal with lid. Refrigerate for at least an hour before serving.

Per 1 Tbsp: 43 calories, 1g protein, 6g carbohydrates (0g fiber), 2g fat (1g sat fat, 1g mono/poly), 10mg sodium

Seasoned Cook

Refrigerate leftover lemon curd for up to 2 weeks or freeze for up to 1 year.

CHI St. Vincent