Lemon curd is something that takes me back to my childhood, particularly spending nights over at my Grandma’s house (this was before butter became a huge sin and eggs were labeled as the devil). We used to wake up to a full English breakfast of eggs, bacon, tomatoes and mushrooms, then finish it off with toast smothered in homemade lemon curd, actually funny how we have gone full circle with our eating, toast aside!
So, this lemon curd may not find it’s way onto a slice of fluffy processed white toast like it did in my youth, but it is way nicer on pancakes, homemade Nordic fruit and nut bread or if you are like my daughter then just straight out the jar with a teaspoon. It is made with coconut oil, lemon juice, maple syrup (which is totally optional if you are a Paleo purist) and eggs making it a super healthy snack to be enjoyed guilt free.
Regarding the sugar-free version, try adding half fresh squeezed orange (1/3 cup) and half lemon (1/3 cup) which will naturally sweeten the curd.
I have been asked how I got the colour so yellow, which is a really good question. I only use the best quality free range chicken or duck eggs that I can find and good quality eggs will naturally have a gorgeous bright orange yolk, which transfers through to the end result being a stunning yellow curd.
I have worked for ages on this recipe and have thrown away many attempts, but I feel I have finally nailed the perfect recipe to share with all of you. It is adapted from a Nigella recipe book of mine and in usual Nigella style it is simple easy and hassle free.